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Homemade Cheesy Alfredo Chicken Pasta Casserole photo
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Cheesy Alfredo Chicken Pasta Casserole

This Cheesy Alfredo Chicken Pasta Casserole is creamy, cheesy, and packed with tender chicken and broccoli for the ultimate comfort meal.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 8 oz penne pasta the perfect shape for catching the creamy sauce
  • 2 cups cooked chicken shredded; rotisserie chicken works great for convenience
  • 2 cups broccoli florets fresh or frozen, lightly steamed
  • 2 cups Alfredo sauce homemade or store-bought for ease
  • 1 cup shredded mozzarella cheese for meltiness and stretch
  • 1 cup shredded cheddar cheese for sharpness and color
  • 0.5 cup grated Parmesan cheese adds a nutty, salty depth
  • 1 tsp garlic powder for subtle savory notes
  • 1 tsp onion powder enhances the flavor profile
  • salt and pepper to taste
  • 0.5 cup turkey bacon cooked and crumbled; adds smoky crunch
  • 1 tbsp olive oil to sauté and bring ingredients together

Instructions

  • Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. In the last 3 minutes of cooking, toss in the broccoli florets to steam them lightly. Once cooked, drain both the pasta and broccoli in a colander and set aside.
  • In a large mixing bowl, combine the Alfredo sauce with garlic powder, onion powder, salt, and pepper. Stir well to ensure even seasoning throughout the sauce.
  • Add the cooked penne pasta, shredded chicken, broccoli florets, and half of the mozzarella, cheddar, and Parmesan cheeses into the bowl with the Alfredo sauce. Drizzle in the olive oil. Gently fold everything together until the pasta and chicken are thoroughly coated with the sauce and cheese.
  • Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray. Transfer the pasta mixture into the dish, spreading it evenly. Sprinkle the remaining mozzarella, cheddar, and Parmesan evenly over the top. Finish by scattering the cooked and crumbled turkey bacon over the cheese layer.
  • Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top. If you prefer a crispier crust, you can broil for an additional 2-3 minutes—just watch it closely to prevent burning.
  • Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion. Serve it up with a fresh green salad or some crusty bread for a complete, satisfying meal.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Baking dish (9x13 inch)
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Oven mitts

Notes

  • Don’t overcook the pasta; it should be al dente since it will continue cooking in the oven.
  • Be careful not to add too much salt, especially if your Alfredo sauce is already salted.
  • Avoid skipping the olive oil—it helps keep the casserole moist and prevents sticking.
  • Let the casserole rest after baking to help it set and make serving easier.
  • This casserole freezes well; thaw overnight and reheat at 350°F for 20-25 minutes until bubbly.