Description

This Dump and Bake Chicken Broccoli Alfredo Noodle Casserole is a delightful and easy-to-make comfort food dish perfect for busy weeknights. Tender cubed chicken, fresh broccoli florets, and short-cut pasta are baked together in a creamy Alfredo sauce made with cream cheese, heavy cream, milk, and Parmesan. Topped with melted mozzarella and a crispy golden cheese crust, this casserole is packed with rich flavors and a perfect balance of textures. The dish requires minimal prep—just assemble all the ingredients in a baking dish, bake, and enjoy a hearty, satisfying meal.

Ingredients

Scale

Chicken and Seasonings

2 tablespoons salted butter, melted
1–2 tablespoons garlic powder (divided)
2 tablespoons Italian seasoning (divided)
1 teaspoon onion powder
1 pound boneless chicken, cut into cubes
Salt, to taste
Black pepper, to taste
Chili flakes, to taste

Pasta and Vegetables

1 pound dry short cut pasta or egg noodles
3 cups chopped broccoli florets

Alfredo Sauce and Toppings

4 ounces cream cheese, melted
1 cup heavy cream
1 cup whole milk
1 cup grated Parmesan cheese
1 cup shredded mozzarella or provolone cheese
Fresh parsley or basil, for garnish

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for baking the casserole evenly and achieving a nice browning on top.
Prepare Chicken and Seasoning: In a 9×13 inch baking dish with high sides, melt the 2 tablespoons of salted butter. Add the cubed chicken, 1 tablespoon Italian seasoning, 1 tablespoon garlic powder, onion powder, salt, black pepper, and chili flakes. Toss to coat the chicken evenly with the melted butter and seasonings.
Layer Pasta and Broccoli: Arrange the dry short cut pasta or egg noodles over the raw, seasoned chicken in the baking dish. Spread the chopped broccoli florets evenly on top of the noodles.
Add Water and Mix Sauce: Pour 1 1/2 cups of water over the layered ingredients to help cook the pasta in the oven. In a separate bowl, whisk together the melted cream cheese, heavy cream, milk, and grated Parmesan cheese. Add additional Italian seasoning to taste. Pour this creamy mixture evenly over the noodles and broccoli.
Top and Bake Covered: Sprinkle the shredded mozzarella or provolone cheese over the top. Add an extra sprinkle of garlic powder for extra flavor. Cover the baking dish with a lid or foil and bake for 30 minutes at 425°F.
Finish Baking Uncovered: Remove the cover and continue baking for an additional 15 to 20 minutes, or until the cheese on top is golden brown and crispy, and the noodles are cooked to a tender consistency.
Garnish and Serve: Remove the casserole from the oven, sprinkle fresh chopped parsley or basil on top for a fresh, herbal note. Scoop out portions and serve warm.

Notes

Use high-sided baking dish to prevent spillage during baking.
If you prefer, substitute heavy cream with half-and-half for a lighter sauce.
Adjust garlic powder and chili flakes based on your spice preference.
Broccoli can be swapped with other vegetables like cauliflower or spinach.
Make sure the pasta is well covered with liquid to ensure it cooks properly in the oven.
For a gluten-free version, use gluten-free pasta.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Chicken casserole, Alfredo noodles, broccoli casserole, baked pasta dish, creamy chicken bake, one-dish meal