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Cheesy Alfredo Chicken Bake

This Cheesy Alfredo Chicken Bake is SO EASY! Creamy Alfredo sauce, tender chicken, broccoli, and gooey cheese topped with crunchy breadcrumbs make the ultimate comfort casserole.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 2 cups cooked chicken shredded
  • 8 ounces fettuccine pasta cooked al dente
  • 2 cups Alfredo sauce store-bought or homemade
  • 1 cup mozzarella cheese grated
  • 0.5 cup Parmesan cheese grated
  • 1 cup broccoli florets fresh or frozen
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 0.5 cup breadcrumbs panko or regular
  • 2 tablespoons olive oil

Instructions

  • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, toss in the broccoli florets to blanch them lightly. Drain both pasta and broccoli thoroughly and set aside.
  • Preheat your oven to 375°F (190°C). In a small bowl, combine the breadcrumbs with olive oil, tossing to coat evenly.
  • In a large mixing bowl, combine the cooked fettuccine, shredded chicken, broccoli, Alfredo sauce, garlic powder, onion powder, salt, and pepper. Stir gently until everything is well coated and evenly distributed. Then fold in the mozzarella and Parmesan cheese, reserving a small amount of mozzarella for topping.
  • Transfer the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the reserved mozzarella cheese on top, then layer the olive oil-coated breadcrumbs evenly over the cheese.
  • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbling around the edges and the breadcrumb topping is golden brown. For an extra crispy finish, you can broil for an additional 1-2 minutes—just watch carefully to prevent burning.
  • Remove the dish from the oven and allow it to cool for 5 minutes before serving. This resting time helps the casserole set slightly, making it easier to portion out. Then, scoop generous servings onto plates and enjoy the creamy, cheesy goodness!

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Baking dish (9x13 inch recommended)
  • Oven
  • Measuring cups and spoons
  • Grater

Notes

  • Swap broccoli for other veggies like spinach, asparagus, or mushrooms to customize the dish.
  • Use gluten-free pasta and breadcrumbs to make this recipe gluten-free.
  • Store leftovers in the refrigerator for up to 3 days; reheat covered in the oven to keep the breadcrumb topping crispy.
  • Add red pepper flakes or cayenne powder for a spicy kick.
  • Mix breadcrumbs with crushed nuts like almonds or pecans for a crunchier topping.