Get ready to add this recipe to your weekly rotation! My Chicken & Broccoli Alfredo Pasta bake is an easy dump & bake meal that requires little prep & cooks in one dish. The homemade alfredo sauce is a homemade, high-protein version that makes this pasta so creamy & decadent, but still light & satisfying. The panko breadcrumb topping brings the whole dish together for an irresistible healthy meal!
why you’ll love this recipe
It’s so easy! Yes, it tastes amazing & is guaranteed to be a dish that everyone will love, but I think the best part is that its take 10 minutes (probably less) to prep and throw the ingredients into a baking dish. It checks all the boxes for a nutritious meal – protein, vegetables, healthy fats & carbohydrates.
This chicken & broccoli alfredo pasta bake is creamy, cheesy, and comforting—all in one dish. Every bite has tender chicken, perfectly cooked pasta, and just the right amount of broccoli for freshness. It’s baked until bubbly and golden on top, giving you that indulgent, melty layer of cheese that makes it feel like a special treat. Yet it’s simple enough for a busy weeknight dinner.
Because everything cooks in one dish, so cleanup is easy and flavors meld together beautifully. It’s hearty, satisfying, and the kind of meal you’ll want to make again and again.
Make It Your Own- Swap the chicken breast for chicken thighs. Or maybe you prefer a different vegetable (or no veggies at all). Don’t have penne pasta on hand? No sweat- use bowties, rigatoni, or rotini!
For those of you that despise cottage cheese, you can swap out 2 cups of alfredo sauce. But, I can also promise you, the taste of cottage cheese is non-existent once everything is combined.
ingredients you’ll need for chicken & broccoli alfredo pasta bake
- Penne– or try ziti, rigatoni, bowtie; pretty much any pasta that the creamy sauce can cling to
- Cottage Cheese- whole milk or low-fat will work just fine
- Italian Seasoning
- Salt & Pepper
- Red Pepper Flakes– the amount used won’t add much heat, but feel free to omit or add more to your liking
- Grated Parmesan – use the good stuff, it makes a difference! I love to grate my own parmesan, but if you like to keep it simple, buy the grated parmesan in the deli section (not the green plastic container)
- Chicken Broth or Bone Broth- looking to add a little more protein? Swap the plain chicken broth for bone broth
- Chicken Breast- or swap out chicken thighs, then cut into 1-in pieces
- Broccoli Florets- make life a little easier and grab the pre-cut broccoli
- Shredded Mozzarella
- Panko Breadcrumbs– I prefer panko because it adds more crunch, but regular breadcrumbs will work fine
- Melted Butter
- Parsley– for garnish
step-by-step
- Preheat the oven to 400°.
- Blend cottage cheese, seasoning and parmesan until smooth.
- Cut chicken breasts into 1-inch cubes.
- In an 8″x11″ baking dish add your pasta, chicken, blended cottage cheese sauce, chicken broth and broccoli florets. Gently combine, then cover tightly with foil (or lid if your baking dish has one).
- Bake in the oven for 35 minutes, or until pasta is al dente. Note: cooking time for different pasta shapes may vary- check earlier than 35 minutes, if needed.
- Combine panko & melted butter.
- Remove the foil sprinkle with shredded mozzarella cheese & panko mixture. Bake for an additional 10 minutes, or until breadcrumb topping is crispy & browned.
- Garnish with fresh parsley.
For a step-by-step video tutorial of my chicken & broccoli alfredo pasta bake, watch the video on my Instagram
pro tips & variations💡
- For extra protein, use bone broth. This will add an extra 15 grams of protein to your dish!
- Use freshly grated Parmesan for the best flavor.
- Before serving, let it slightly cool to ensure the sauce slightly thickens.
- Make it vegetarian by omitting the chicken. Same great flavor without the meat!
- Try different pasta shapes. I used penne, but feel free to use rigatoni, ziti, fusilli (note: cooking times may vary with different pastas)
Want more easy, low-effort meals? Try these below
Cheesy Beef & Spinach Manicotti
Chicken Alfredo Pasta Bake
Ingredients
- 8 oz pasta penne or rigatoni
- 2 cups cottage cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- ½ cup grated Parmesan
- 1¼ cups chicken broth
- 1 pound chicken breast cut into 1-inch pieces (seasoned with salt & pepper)
- 2 cups broccoli florets
- 1½ cups shredded mozzarella
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- Parsley for garnish
Instructions
- Preheat oven to 400°F.
- In a blender, combine cottage cheese, Italian seasoning, salt, pepper, red pepper flakes, and parmesan. Blend until smooth.
- In an 8×11” baking dish, add uncooked pasta, chicken, cottage cheese sauce, broth, and broccoli. Gently stir to combine.
- Cover tightly with foil and bake for 35 minutes, or until pasta is just al dente. (Different pasta shapes may vary — check early if needed.)
- Meanwhile, combine panko and melted butter.
- Remove foil, give the pasta a gentle stir, then top with mozzarella and the buttery panko mixture.
- Bake uncovered for 10 minutes, or until bubbly and golden brown.
- Garnish with parsley and serve warm.
