Chicken Broccoli Ziti Alfredo Bake

Chicken broccoli ziti alfredo bake recipe

The Spruce / Debbie Wolfe 

Prep: 30 mins
Cook: 50 mins
Total: 80 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
764 Calories
36g Fat
64g Carbs
44g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 764
% Daily Value*
Total Fat 36g 47%
Saturated Fat 17g 86%
Cholesterol 127mg 42%
Sodium 1070mg 47%
Total Carbohydrate 64g 23%
Dietary Fiber 6g 22%
Protein 44g
Calcium 601mg 46%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken broccoli ziti alfredo bake is a simple and elegant one-dish meal. You can substitute meatballs or chopped ham for the chicken if you'd like. Or you can use another type of pasta shape, such as penne or rigatoni, instead of the ziti.

Rotisserie chickens are a wonderful way to get cooked chicken with no effort. They are sold at most large supermarkets. Remove the skin and bones and cube the meat; this is easier to do if the chicken is still warm. Let it stand until it's cool enough to handle because these chickens are sold piping hot. Each chicken should yield about 3 cups of cubed meat.

Alfredo sauce is a creamy and smooth white sauce. You can buy it plain, or with added flavors like roasted garlic or cheese. If you're a little more ambitious, you can make your own white sauce; use 4 cups of milk to yield enough sauce for this recipe.

You can make this casserole ahead of time; prepare it, pour it into the baking dish, then cover and chill in the refrigerator up to 3 days. Let the dish stand at room temperature for about 20 minutes, then bake it, adding about 10 minutes to the baking time. The casserole should be browned on top and bubbly around the edges; then it's ready to eat.


  • 1 (16-ounce) package ziti pasta (or penne)
  • Salt to taste
  • 2 tablespoons butter
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 (16-ounce) jars alfredo sauce
  • 2 cups shredded Havarti or cheddar cheese
  • 1 (16-ounce) package frozen broccoli florets (thawed and drained)
  • 1 rotisserie chicken (meat and skin removed and meat cubed)
  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 375 F.

    Ingredients for chicken broccoli ziti alfredo bake
    The Spruce / Debbie Wolfe 
  2. Spray a 9 by 13-inch baking dish with nonstick cooking spray and set aside.

    Baking pan
    The Spruce / Debbie Wolfe 
  3. Bring a large pot of water to a boil and add some salt.

    The Spruce / Debbie Wolfe 
  4. Cook the pasta in the water for 1 minute less than the recommended cooking time.

  5. Drain and set aside.

    Pasta in colander
    The Spruce / Debbie Wolfe
  6. Meanwhile, in a large skillet, melt the butter over medium heat.

  7. Add the onion and garlic; cook and stir until tender, about 6 to 8 minutes.

    Melt butter and add onion
    The Spruce / Debbie Wolfe
  8. Add the alfredo sauce and bring to a simmer.

  9. Stir in the Havarti or cheddar cheese until melted.

    Add alfredo sauce
    The Spruce / Debbie Wolfe 
  10. Stir in the cooked and drained pasta, the broccoli, and the chicken into the sauce mixture until combined.

    Broccoli and alfredo sauce
    The Spruce / Debbie Wolfe 
  11. Pour into the prepared pan and sprinkle with the Parmesan cheese.

  12. Bake the casserole at 375 F for 45 to 55 minutes or until the mixture is bubbly and cheese on top begins to brown.

  13. Serve and enjoy.

    Bake the casserole
    The Spruce / Debbie Wolfe