Chicken Alfredo Casserole

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Make chicken Alfredo even better by packing it full of protein using chickpea pasta. This high-protein Chicken Alfredo Casserole uses a higher protein pasta, shredded chicken, and tender broccoli to make a delicious and healthy meal.

Chicken alfredo casserole on a plate with a fork on the side.

One of the best things about a casserole is that you can dump the ingredients in a dish, pop it in the oven, and sit down to enjoy a hot, cozy comfort meal in less than 30 minutes.

This chicken Alfredo pasta bake has all of the flavor of chicken Alfredo, but with more protein and less calories. It’s a healthier spin on a beloved dish that the whole family will still love.

If you like high-protein pasta recipes, you will love this High-Protein Vegetarian Lasagna and my Healthy Chili Mac!

Why You’ll Love This Recipe

High-Protein Alfredo: We all know chicken Alfredo is delicious, but it’s not necessarily the healthiest pasta. Balance the micronutrients by using a lower fat Alfredo sauce that has fewer calories and adding more protein and fiber with chickpea pasta, you now have a better balanced chicken Alfredo pasta.
Low-Calorie Chicken Alfredo: Traditional chicken Alfredo recipes are 800 calories or more! This lighter Alfredo recipe has 423 calories per serving while still being delicious and filling.
Ready in Just 30 Minutes: Everyone loves a quick and easy dinner! This creamy chicken Alfredo casserole comes together in less than 30 minutes.
The Ideal Comfort Meal: Nothing is more comforting than a bowl of creamy pasta! This Alfredo bake is full of melted cheese, high-protein pasta, shredded chicken, and tender broccoli. It’s warm and cozy, but also good for you!

Why You’ll Love This Recipe
Ingredients
Variations & Dietary Modifications
How to Make Chicken Alfredo Casserole
Expert Tips
Serving Suggestions
Recipe FAQs
More Delicious Healthy Casserole Recipes
Chicken Alfredo Casserole Recipe

Ingredients

Chickpea Pasta: This pasta contains over 20 grams of protein per serving and is naturally gluten-free. It’s a great way to balance the macronutrients to make dinner better for you.
Broccoli Florets: This leafy green is full of fiber, which is needed for a balanced and nutritious meal. It’s also a great source of calcium, potassium, and magnesium.
Chicken: One of the best parts of this recipe is that it uses precooked chicken. You can make your own shredded chicken in the Instant Pot or use a rotisserie chicken from the grocery store.
Alfredo Sauce: Use your favorite jar of Alfredo. I recommend using a lower-calorie option like Classico to make it with fewer calories. You can also try my cottage cheese Alfredo sauce for this healthier chicken Alfredo recipe.
Mozzarella Cheese: Shred your own low-moisture mozzarella cheese so it melts evenly over the casserole.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

Add More Veggies: While this casserole tastes fantastic with broccoli, it tastes just as good with more vegetables, too! Try adding peas, spinach, kale, or mushrooms for even more nutrients.
Make It Dairy-Free: If you want to make this chicken Alfredo pasta casserole dairy-free, you can use a dairy-free Alfredo sauce and a plant-based mozzarella cheese.
Try Different Pastas: Keep the pasta high-protein and use lentil or protein pasta instead. You can also use any other gluten-free or regular pasta, too!

How to Make Chicken Alfredo Casserole

This chicken Alfredo casserole with vegetables is the perfect easy comfort meal for a busy weeknight. You’ll need to cook the pasta according to the package instructions, but drain and set it aside before it reaches al dente. Preheat your oven to 400°F while you prepare the pasta.

Chicken, broccoli, Alfredo and spices in a bowl.

Step 1: Mix Ingredients with the Sauce. Combine the chicken, broccoli, seasonings, and Alfredo sauce in a large mixing bowl. Stir it to coat everything with sauce.

Step 2: Layer Into Baking Dish. Pour the cooked pasta into a 9”x13” baking dish, then pour the Alfredo mixture over the top. Stir to combine everything together.

Cheese added to the top of the casserole.

Step 3: Top with Cheese. Top the mixture with shreddeda cheese.

The casserole baked in a casserole dish.

Step 4: Bake and Garnish. Bake the Alfredo casserole at 400°F for 20-25 minutes until it turns bubbly and golden. Garnish with fresh basil and parsley before serving it.

Expert Tips

Don’t Fully Cook the Pasta: Chickpea pasta gets mushy when it’s overcooked. Stop cooking it when it’s still firm and isn’t quite al dente. It will continue to cook in the oven.
Finely Chop the Broccoli: Cut broccoli florets into small, bite-sized pieces so they cook evenly in the oven and blend well into the casserole.
Mix Ingredients Well: Make sure the Alfredo sauce is evenly distributed with the chicken and broccoli before adding it to the baking dish. This keeps the casserole creamy instead of dry in spots.
Watch the Cheese: If the cheese browns too quickly, loosely cover the casserole with foil for the remaining baking time so it stays melty instead of over-browned.
Storing & Reheating: Keep leftover casserole in an airtight container in the refrigerator for 3 days. You can also freeze the dish for up to 2 months. Reheat the dish in the microwave in 60-second intervals until it is heated through. You can also bake leftovers at 350°F for 20 minutes. Thaw frozen leftovers for 24 hours in the refrigerator before reheating them.

Some chicken alfredo casserole being scooped up from the baking dish.

Serving Suggestions

Casseroles make for excellent, easy dinners because they combine protein, carbs, veggies, and fat all in one simple dish. You really don’t need a side dish for casserole, but you can never go wrong with a fresh salad, more veggies, or some bread to soak up the cheesy sauce.

This is a great dinner for the family, or a dish to take to friends who need a little dinner help. You could even use it for your meal prep for the week!

Keep dinner simple and pair your Alfredo chicken bake with a copycat Olive Garden salad or roasted vegetables.
Soak up the excess Alfredo sauce with a slice or two of my healthy cauliflower bread.
Don’t skip dessert! I love a rich chocolate cake after eating pasta. This chocolate almond flour fudge cake is gluten and dairy-free!

A plate with chicken, broccoli, pasta and cheese.

Recipe FAQs

Do I have to cook the pasta separately to make this chicken Alfredo casserole?

While dinner would be even easier if this were a dump-and-bake recipe, I recommend cooking the pasta separately. It’s difficult to get the perfect ratio of extra broth and dry pasta. Either the pasta is mushy, and the whole casserole is runny, or the casserole is dry, and the pasta is still crunchy.

Can I make Alfredo chicken casserole in advance?

You sure can! Combine all the ingredients in the baking dish and cover it with plastic wrap. Store it in the refrigerator for up to 24 hours before baking it! Remove it from the refrigerator for about 15-30 minutes before placing the dish in the oven to bake. You may need to extend the cooking time by 5-10 minutes since everything is cold.

Why is the top of my Alfredo chicken casserole dry?

Your oven may run a bit hotter, which causes the dish to cook too fast. To prevent, cook the casserole covered for the first 10 minutes. Halfway through, remove the lid or foil so the cheese can brown a bit.

What lower calorie Alfredo sauce can I use?

This Light Classico Alfredo sauce is much lower in calories. It is lower fat which makes it have fewer calories than traditional Alfredo sauces. Fat has 9 calories per gram and carbohydrates and protein have 4 calories per gram. Alternatively, you can also use this cottage cheese Alfredo sauce.