My Grandma’s 4-Ingredient Dinner Is Pure Comfort Food

Growing up, Sundays were for family. Over the course of the day, my grandma’s house would fill up quickly with my immediate family and, at times, an army of small dogs. Between the gossip, football, and Lifetime movies, there were many mouths to be fed. 

While my grandmother would never consider herself a cook, she does have a reserve of recipes for just such occasions. Her favorites? The meals that she claims have “everything you need on your plate” in one concoction. This chicken alfredo casserole is one of her classic go-tos. 

The brilliance here really does lie in the dish’s simplicity. With just four ingredients, you have a dinner that can feed a family for several days. Penne pasta provides the carbs, rotisserie chicken brings the protein, broccoli gives it a green veggie pop, and a good alfredo sauce ups your flavor. 

According to my grandma, one solid scoop of this casserole and you have a complete meal.

Tips for Making Grandma Patty’s 4-Ingredient Chicken Alfredo Pasta Bake

• The big flavor bomb for this dish comes from jarred alfredo sauce, so go with a trusted brand. I prefer Rao’s Four Cheese Alfredo Sauce to amp up the cheesy profile without having to add another ingredient to my shopping list. 
• Any shorter pasta shape like fusilli or farfalle can easily replace the penne in this recipe. 
• Not a broccoli fan? Try using Brussels sprouts, peas, or cauliflower instead. As long as your veggie of choice can be cooked in 7 minutes of boiling, it will work here. 

How To Make Grandma Patty’s 4-Ingredient Chicken Alfredo Pasta Bake

To make 8 servings (one 9×13-inch casserole), you’ll need:

• 2 tablespoons kosher salt
• 1 pound penne pasta
• 1 pound broccoli florets 
• 1 (4 to 5-pound) rotisserie chicken, meat removed and shredded
• 1 (15-ounce) jar alfredo sauce, such as Michael’s of Brooklyn, Carbone, or Rao’s

Preheat the oven to 400°F. Bring a large pot of water to a rolling boil over high heat. Season with the salt, then add in the penne. Give the pasta a good stir to ensure it isn’t sticking together. Cook for 3 minutes, then add the broccoli and stir again. Cook until the penne is very al dente and the broccoli is tender, about 4 minutes more. Reserve about 1 cup of the starchy cooking water before draining the pasta and broccoli in a colander in the sink. 

Pour the cooked penne and broccoli back into the large pot. Add the shredded chicken, alfredo sauce, and reserved pasta water and mix thoroughly. Pour the contents into a 9×13-inch  casserole dish or baking pan and smooth into an even layer with a spoon or spatula.

Transfer the casserole to the oven and bake until the top layer has started to brown, about 20 minutes. Let the casserole cool at room temperature for 15 minutes before serving.

To store leftovers, wait until the casserole has cooled significantly, at least 1 hour, before covering the dish and moving it back to the fridge for up to 4 days. Or, you can store individual portions in airtight containers.  To reheat, transfer to a serving bowl and pop it into the microwave.