Looking for a dish that combines the creamy comfort of Alfredo sauce with the convenience of a casserole? This Chicken Alfredo Casserole is your answer!
With tender chicken, perfectly cooked pasta, fresh broccoli, and a homemade Alfredo sauce that’s absolutely dreamy, this casserole takes comfort food to the next level.
Why You’ll Love This Recipe
- Restaurant Quality: Made completely from scratch with a rich, homemade Alfredo sauce
- Perfect for Meal Prep: Great for making ahead and reheating
- Family Friendly: Kids love the creamy pasta while adults appreciate the sophisticated flavors
- Balanced Meal: Includes protein, pasta, and vegetables all in one dish
- Great for Gatherings: Easily feeds a crowd and travels well
Equipment Needed
- 11-by-14-inch baking dish (or 4-quart baking dish)
- Dutch oven or large pot
- Large pot for pasta
- Fine-mesh sieve
- Whisk
- Colander
- Measuring cups and spoons
Ingredients
| Ingredients | Amount |
|---|---|
| Skinless, boneless chicken thighs, cut into chunks | 1½ pounds |
| Low-sodium chicken broth | 2½ cups |
| Garlic cloves | 6 total (4 crushed, 2 chopped) |
| Lemon zest | 3 wide strips |
| Lemon juice | 1 tablespoon |
| Rosemary sprigs | 2 sprigs |
| Bay leaves | 2 leaves |
| Penne pasta | 1 pound |
| Broccoli florets | 6 cups (about 1 pound) |
| Unsalted butter | 4 tablespoons, plus more for greasing |
| All-purpose flour | 4 tablespoons |
| Heavy cream | 2 cups |
| Grated Parmesan cheese | 1¼ cups (divided) |
| Shredded low-moisture mozzarella | 2 cups |
| Fresh parsley, chopped | ¼ cup |
| Kosher salt | For pasta water and to taste |
| Black pepper | To taste |
Step-by-Step Instructions
Preparation (10 minutes):
- Preheat oven to 400˚F
- Butter your baking dish generously
- Cut chicken thighs into large chunks
- Bring a large pot of salted water to boil for pasta
Cook the Chicken (25-30 minutes):
- In a Dutch oven combine:
- Chicken chunks
- Chicken broth
- Crushed garlic
- Lemon zest
- Rosemary sprigs
- Bay leaves
- Bring to a simmer over medium-low heat
- Cook partially covered for 20-22 minutes until tender
- Strain and reserve 2 cups of cooking liquid
- Let chicken cool slightly, then shred into small pieces
- Wipe Dutch oven clean for sauce
Cook Pasta and Broccoli (10-12 minutes):
- Cook penne in boiling salted water until just al dente
- Add broccoli florets in the last 2 minutes
- Drain and rinse with cold water
- Let drain thoroughly while making the sauce
Make the Alfredo Sauce (10-15 minutes):
- Melt butter in a cleaned Dutch oven over medium heat
- Add chopped garlic and cook for 30 seconds until sizzling
- Sprinkle in flour and cook 1-2 minutes, stirring constantly
- Whisk in reserved cooking liquid and heavy cream
- Season with salt and pepper
- Simmer until thickened, 3-4 minutes
- Remove from heat
- Stir in 1 cup Parmesan, parsley, and lemon juice
Assembly and Baking (30 minutes):
- Combine sauce with chicken, pasta, and broccoli
- Transfer to prepared baking dish
- Top with remaining Parmesan and mozzarella
- Bake 25 minutes until golden and bubbly
- Rest 5 minutes before serving
Pro Tips for Success
- Pasta Perfection: Cook the pasta just until al dente – it will continue cooking in the oven
- Chicken Choice: Thighs are recommended for their flavor and tenderness, but breasts can be substituted
- Sauce Consistency: If sauce seems too thick, thin with a little pasta water
- Make Ahead: Can be assembled up to 24 hours in advance and refrigerated
- Reheating: Cover with foil if the top browns too quickly
Storage and Reheating
- Store leftovers in an airtight container for up to 4 days
- Reheat individual portions in the microwave
- Whole casserole can be reheated at 350°F, covered with foil
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes! Skip the chicken cooking step and use about 4 cups of shredded rotisserie chicken. Use store-bought chicken broth for the sauce.
Q: Can I freeze this casserole?
A: Yes, freeze before baking. Thaw overnight in the refrigerator and add 10-15 minutes to the baking time.
Q: Can I use different pasta shapes?
A: Yes! Any medium-sized pasta works well. Try rigatoni, ziti, or fusilli.
Q: Can I skip the broccoli?
A: Yes, or substitute with other vegetables like peas, asparagus, or spinach.
This Chicken Alfredo Casserole is the perfect blend of comfort and elegance. Whether you’re feeding a family or hosting guests, this dish is sure to impress while being surprisingly easy to prepare. The homemade sauce makes all the difference, creating a restaurant-quality meal right in your own kitchen!
hey Alex, can I switch out the chicken for tofu? trying to make it vegetarian over here but not sure how it’ll turn out with the rest of the recipe. thanks!
I’ve tried it with tofu before, and it worked great! Just press out the extra moisture from the tofu before cooking.
Using rotisserie chicken is a genius move saves so much time, gonna try this on the weekend, looks easy enough even for me lol.
Always wonder if the flavor’s compromised using store-bought broth. Anyone else think homemade’s the way to go?
Read the section on equipment needed and thought, ‘Aha, finally, a use for that fancy mixer!’ Turns out, a good ol’ pot does the job. Back into storage it goes!
This recipe was fantastic, Alex! I appreciated the pro tips for success, really helped me not to mess it up. Delicious results!
Regarding the FAQ about using rotisserie chicken, doesn’t that kinda take away from the joy of cooking? I mean, I get convenience, but there’s something satisfying about doing it all from scratch.
Totally get where you’re coming from, but for those of us with zero time, pre-cooked chicken is a lifesaver!
It’s all about balance. Using some pre-prepared ingredients allows more people to enjoy cooking, which is never a bad thing.