Chicken Broccoli Ziti Alfredo Bake

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 01/12/23
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)
819 Calories
68g Fat
23g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 819
% Daily Value*
Total Fat 68g 88%
Saturated Fat 41g 206%
Cholesterol 213mg 71%
Sodium 1814mg 79%
Total Carbohydrate 23g 9%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 31g
Vitamin C 43mg 214%
Calcium 758mg 58%
Iron 2mg 9%
Potassium 527mg 11%
*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.

Tips for Using Rotisserie Chickens

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.

About Alfredo Sauce

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.

Make Ahead

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 three 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.

Ingredients

  • 1 (16-ounce) package ziti pasta, or penne

  • Salt, to taste

  • 2 tablespoons unsalted butter

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 2 (16-ounce) jars Alfredo sauce

  • 2 cups shredded havarti cheese, or cheddar cheese

  • 1 (16-ounce) package frozen broccoli florets, thawed and drained

  • 1 whole rotisserie chicken, meat and skin removed, 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 x 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.

    Pot
    The Spruce / Debbie Wolfe 

  4. Cook the pasta in the water for 1 minute less than the recommended cooking time.

    Drain and set aside.

    Pasta in colander
    The Spruce / Debbie Wolfe

  5. Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion and garlic; cook and stir until tender, about 6 to 8 minutes.

    Melt butter and add onion
    The Spruce / Debbie Wolfe

  6. Add the Alfredo sauce and bring to a simmer.

    Take the pan off the heat and stir in the havarti or cheddar cheese until melted.

    Add alfredo sauce
    The Spruce / Debbie Wolfe 

  7. 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 

  8. Pour into the prepared pan and sprinkle with the Parmesan cheese.

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

  9. Serve and enjoy.

    Bake the casserole
    The Spruce / Debbie Wolfe 

Tips

  • It's important to cook the pasta just shy of done as it will cook further in the oven. The texture should be a little shy of perfectly al dente.
  • Drain the pasta well. Excess water can water down the Alfredo sauce.
  • Taking the pan off the heat before adding the cheese to the Alfredo sauce ensures that the sauce will not "break." If heated too hot, the oils in cheese can separate out, making the sauce look and feel greasy.

Recipe Variations

  • Substitute diced ham, chopped meatballs, browned Italian sausage, or shredded poached chicken for the rotisserie chicken.
  • Substitute chopped broccolini or broccoli rabe for the frozen broccoli if desired. Broccoli rabe should be blanched and squeezed dry.
  • You can add other vegetables if desired. Red bell pepper, corn, and mushrooms are good options. All vegetables should be sauteed before adding them to the pasta.

How to Store

Keep leftovers refrigerated in an airtight container for up to 5 days. Reheat, covered, in a 350 F oven or in a microwave.