Chicken and Broccoli Alfredo Casserole


  • 1 package (16 ounces) penne pasta
  • 6 cups fresh broccoli florets
  • 1/2 cup butter
  • ½ cup panko bread crumbs
  • 3 cloves garlic, minced (about 1½ teaspoons)
  • 1 package (8 ounces) cream cheese
  • 4 cups whole milk
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 2 cups grated fresh Parmesan cheese
  • 2 cups shredded cooked chicken 


  1. Heat oven to 375°F. Spray a 13x9-inch baking pan with nonstick cooking spray. Set aside.
  2. Follow package directions to cook the pasta al dente. Add broccoli to pasta and water. Simmer 1 minute. Drain and set aside.
  3. In a Dutch oven over medium-high, melt butter. Remove 2 tablespoons and toss with bread crumbs. Set aside.
  4. Add garlic to remaining butter and cook until fragrant. Stir in cream cheese, milk, Italian seasoning, salt and black pepper. Whisk until smooth. Remove from heat. Add Parmesan cheese and stir until melted.
    Add pasta, chicken and broccoli to pan. Stir to blend. Pour into prepared casserole. Top with bread crumbs.
  5. Bake 30 to 35 minutes or until bubbling and crumbs are browned. Let stand 10 minutes before serving.

Test Kitchen Tip: For easy meal planning, prepare the chicken in a slow cooker. Reserve remaining chicken for other meals. Use jar of prepared alfredo sauce if short on time.


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