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Creamy Chicken Alfredo Bake

Jessica T. Brown
A creamy, protein-rich chicken Alfredo casserole with tender pasta, broccoli, and golden breadcrumb topping—quick, satisfying, and ideal for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American-Italian
Servings 6

Equipment

  • 1 Large Nonstick Skillet
  • 1 Small Skillet
  • 1 Whisk
  • 1 Glass Casserole Dish (9×13 inch)
  • 1 Colander

Ingredients
  

Parmesan Chicken:

  • 2 boneless skinless chicken breasts (about 1 1/3 lbs)
  • 2 Tbsp olive oil divided
  • 1 Tbsp grated Parmesan cheese
  • 1/2 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 Tbsp water

Buttered Breadcrumbs:

  • 2 Tbsp butter
  • 1/2 cup panko breadcrumbs
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Alfredo Sauce & Pasta Bake:
  • 4 Tbsp butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 2 cups Italian shredded cheese blend divided
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8 oz rotini pasta uncooked
  • 10 oz frozen broccoli florets

Instructions
 

  • Prepare and Season Chicken: Start by cutting the chicken breasts into 1-inch bite-sized pieces for even cooking.
    In a medium bowl, toss the chicken with 1 tablespoon of olive oil, grated Parmesan, Italian seasoning, red pepper flakes,
    salt, and black pepper until every piece is evenly coated.
    Let the chicken rest briefly while you heat the skillet, allowing the seasonings to meld and infuse flavor.
  • Sear the Chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
    Once hot, add the seasoned chicken in a single layer, allowing each piece to brown without overcrowding the pan.
    Cook for about 5 minutes until the bottoms are golden and the edges begin to turn opaque.
    Add 3 tablespoons of water to help release any stuck bits and flip the chicken pieces to ensure they brown evenly on all sides.
    Continue cooking until the chicken is fully cooked through and juicy in the center, then remove from the skillet and set aside.
  • Toast Buttery Breadcrumbs: In a small skillet over medium heat, melt the butter completely, then stir in panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
    Toast the mixture, stirring occasionally, until the breadcrumbs are golden and fragrant but not browned.
    Transfer them to a small bowl to cool, creating a crisp, flavorful topping that will add texture to your casserole.
  • Make Creamy Alfredo Sauce: In the same skillet used for the chicken (no need to clean it), melt 4 tablespoons of butter over medium heat.
    Add minced garlic and sauté until fragrant, about 2 minutes.
    Whisk in heavy cream along with Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper, bringing the mixture to a gentle boil.
    Reduce heat to low, then gradually whisk in 1.5 cups of shredded cheese a handful at a time until fully melted and silky smooth, letting the sauce thicken slightly as it cools.
  • Assemble and Bake Casserole: Preheat the oven to 375℉.
    Meanwhile, cook the rotini in a large pot of boiling water until just tender, then drain.
    Thaw the broccoli in a colander under cold water and break into bite-sized pieces.
    In a large casserole dish, combine cooked chicken, pasta, broccoli, and Alfredo sauce, mixing gently to coat everything evenly.
    Sprinkle the remaining cheese over the top, followed by the toasted breadcrumbs.
    Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and the breadcrumbs are golden brown.
    Remove from oven and let rest briefly before serving to allow the flavors to settle.

Notes

  • Chicken Variations: You can substitute chicken breasts with boneless skinless thighs or shredded rotisserie chicken for a quicker version.
  • Cheese Options: Use a blend of mozzarella, Parmesan, and provolone for extra meltiness and flavor.
  • Breadcrumb Shortcuts: Store-bought Italian-style breadcrumbs can replace homemade toasted panko for convenience.
  • Pasta Alternatives: Rotini works best for holding sauce, but penne, fusilli, or rigatoni are excellent substitutes.
  • Make-Ahead Tip: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake when ready for a stress-free meal.
  • Vegetable Boost: Add more vegetables like bell peppers, zucchini, or mushrooms for added fiber and nutrients.