Penne pasta smothered in creamy Alfredo sauce, loaded with juicy Italian-seasoned chicken, Parmesan-roasted broccoli, and grape tomatoes, then baked under a blanket of melted mozzarella and provolone. This copycat tastes just like the restaurant — and it’s on your table in under an hour.
From Laurie’s (my) kitchen: Fazoli’s Chicken Broccoli Penne is one of those restaurant dishes my family orders every single time we go. Creamy Alfredo, perfectly seasoned chicken, roasted broccoli with a little Parmesan char on the edges, baked until the cheese on top is golden and bubbly, it’s comfort food at its absolute best. After a lot of testing, this copycat nails it. The Parmesan-roasted broccoli is the move that makes the whole dish.
What Is Fazoli’s Chicken Broccoli Penne?
Fazoli’s is a fast-casual Italian chain known for unlimited breadsticks and hearty pasta dishes. Their Chicken Broccoli Penne is one of their most popular menu items, penne pasta tossed in Alfredo sauce, topped with Italian-seasoned diced chicken, Parmesan-roasted broccoli, and grape tomatoes, then baked with mozzarella and provolone cheese until golden and bubbling.
What makes it stand out from a standard chicken Alfredo is the baked finish and the roasted broccoli. Roasting the broccoli with Parmesan before adding it to the dish gives it caramelized, slightly crispy edges that you simply don’t get from steamed or boiled broccoli. That texture contrast, creamy pasta, tender chicken, slightly crispy broccoli is what makes this dish so craveable.
This copycat captures every element: the Alfredo sauce, the Italian chicken seasoning, the Parmesan broccoli, and the baked cheese crust on top.
Serve it with homemade garlic breadsticks and you have the full Fazoli’s experience at home.
Why You’ll Love This Recipe!
- Tastes exactly like the restaurant — the Italian chicken seasoning and Parmesan-roasted broccoli are the two details that make the difference
- One baking dish — everything comes together in a 9×13, making cleanup fast
- Great for meal prep — it reheats beautifully and can be assembled a day ahead
- Kid-approved — cheesy baked pasta with chicken is universally loved
- Better than the original — because you can control the quality of every ingredient and add as much cheese as you want
Ingredients
Here’s everything you need. Nothing unusual — it’s all at a standard grocery store.
- Fresh broccoli florets: bite-sized pieces roasted until tender and crisp
- Olive oil: helps broccoli roast evenly and develop golden edges
- Parmesan cheese: adds salty, nutty flavor and crispy topping
- Garlic powder: brings savory depth and mild garlic flavor
- Salt: enhances natural broccoli flavor during roasting
- Black pepper: adds light heat and subtle spice
- Chicken breast: cubed and seasoned for juicy, tender bites
- Italian seasoning: blend of herbs for classic Italian flavor
- Onion powder: enhances overall savory richness of chicken
- Red pepper flakes: optional heat for subtle spicy kick
- Unsalted butter: creates rich, silky base for sauce
- Garlic: minced for bold aromatic flavor throughout sauce
- Heavy cream: makes sauce thick, creamy, and indulgent
- Parmesan cheese: melts into sauce for salty, nutty richness
- Nutmeg: optional spice that adds warm background flavor
How to Make Fazoli’s Chicken Broccoli Penne — Step by Step
Step 1: Preheat your oven to 425°F. Toss the broccoli florets with olive oil, Parmesan, garlic powder, salt, and pepper until every piece is coated. Spread in a single layer on a rimmed baking sheet, crowding the pan steams instead of roasts. Roast for 18-22 minutes, tossing once halfway through, until the edges are golden and the Parmesan is lightly crispy. Set aside.
Why roast instead of steam? Steamed broccoli is soft and bland. Roasted broccoli at high heat caramelizes the natural sugars and crisps the Parmesan into a light crust on each floret. The flavor difference is enormous — this step is what makes the dish.
Step 2: Reduce the oven to 375°F. Bring a large pot of generously salted water to a boil. Cook penne until just shy of al dente, about 1-2 minutes less than the package directions. The pasta will finish cooking in the oven, so you want it slightly underdone at this stage. Drain and set aside.
Step 3: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss the cubed chicken with Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes. Add the seasoned chicken to the hot skillet in a single layer. Cook without stirring for 3-4 minutes until golden brown on the bottom, then stir and cook another 2-3 minutes until cooked through (internal temperature 165°F). Remove from the skillet and set aside.
Don’t overcrowd the pan. Cooking the chicken in a single layer with space between pieces lets it brown and develop a crust rather than steaming. Cook in two batches if needed for the best result.
Step 4: In the same skillet over medium-low heat, melt the butter. Add the minced garlic and cook, stirring, for 1-2 minutes until fragrant, don’t let it brown. Pour in the heavy cream and bring to a gentle simmer (not a full boil). Cook, stirring frequently, for 4–5 minutes until the cream has reduced slightly and thickened. Remove from the heat and whisk in the Parmesan cheese a handful at a time until the sauce is smooth and glossy. Season with salt, pepper, and nutmeg.
Fresh vs. jarred Alfredo: You can use a 15-ounce jar of store-bought Alfredo sauce to save time — Rao’s or Classico work well. But the homemade version has a noticeably richer, fresher flavor that’s worth the extra 10 minutes.
Step 5: Lightly grease a 9×13-inch baking dish. Add the cooked penne, cooked chicken, roasted broccoli, and halved grape tomatoes to a large bowl. Pour the Alfredo sauce over everything and toss gently until fully coated. Transfer to the prepared baking dish and spread into an even layer. Scatter the shredded mozzarella and provolone evenly over the top. Bake at 375°F for 15–20 minutes until the cheese is completely melted and beginning to bubble at the edges.
Step 6: Let the baked pasta rest for 5 minutes before serving — this allows the sauce to settle and thicken slightly so it doesn’t run off when you plate it. Garnish with fresh chopped parsley or basil and extra Parmesan. Serve immediately with garlic breadsticks.
Pro Tips for the Best Results
- Use freshly grated Parmesan, not the green can. The pre-grated shelf-stable Parmesan doesn’t melt properly into the Alfredo sauce. Buy a wedge and grate it yourself — the difference in the sauce is immediate.
- Don’t skip the broil at the end. That 2–3 minutes under the broiler creates a slightly golden, bubbly cheese crust on top that makes the dish look and taste restaurant-quality.
- Cut the chicken uniformly. ¾-inch cubes cook evenly and in the same amount of time. Uneven pieces mean some are overcooked while others are underdone.
- Salt your pasta water generously. It should taste like the sea. This is your first and best opportunity to season the pasta itself.
- Slightly undercook the pasta. It goes into the oven for another 15–20 minutes and will continue cooking in the sauce. Al dente out of the pot means perfectly cooked out of the oven.
- Rest before serving. 5 minutes out of the oven lets the sauce thicken back up. Serving immediately means a runny, loose sauce.
- Add the tomatoes raw. Don’t cook the grape tomatoes — they go in fresh when assembling. The heat of the oven softens them just enough while preserving their bright, slightly acidic flavor that cuts through the richness of the Alfredo.
Variations and Substitutions
- Use rotisserie chicken: Skip cooking the chicken and use shredded rotisserie instead, saves time and stays juicy.
- Make it lighter: Swap heavy cream for half-and-half, use lighter Alfredo, or sub in some cauliflower for broccoli.
- Make it spicier: Add extra red pepper flakes or finish with a drizzle of chili oil for heat.
- Add mushrooms: Sauté sliced mushrooms until golden and mix into the pasta for extra flavor.
- Try different pasta: Use penne, rigatoni, ziti, cavatappi, or farfalle, skip long noodles for best results.
- Switch up the cheese: Add cheddar for sharper flavor, use all mozzarella if needed, or finish with extra Parmesan.
How to Store and Reheat
- Refrigerator: Let leftovers cool completely, then store in an airtight container for up to 4 days. The pasta will absorb some of the sauce as it sits — it reheats beautifully with a splash of cream or milk stirred in.
- Freezer: This pasta bake freezes well. Assemble the dish through step 5 (before baking), cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen at 375°F covered with foil for 45 minutes, then uncover and bake another 15–20 minutes until hot and bubbling. Alternatively, freeze fully baked portions in airtight containers for up to 2 months.
- Reheating: For individual portions, microwave at 50% power in 90-second intervals with a splash of milk or cream, stirring between each. For larger portions, cover with foil and reheat in a 350°F oven for 20–25 minutes until heated through, then uncover for the last 5 minutes to re-crisp the cheese topping.
- Make-ahead: Assemble the entire dish up to 24 hours in advance and refrigerate covered. When ready to bake, add 5–10 minutes to the baking time since it’s starting cold.
What to Serve with Fazoli’s Chicken Broccoli Penne
This is a rich, hearty pasta dish — lighter sides balance it perfectly:
- Garlic breadsticks — non-negotiable; this is Fazoli’s after all
- Simple Caesar salad — the classic pairing with Italian pasta
- Light arugula salad with lemon dressing and shaved Parmesan — the bitter greens and acid cut through the creamy Alfredo beautifully
- Steamed or roasted asparagus — a fresh, slightly bitter vegetable that contrasts the richness
Frequently Asked Questions
Is this an exact copycat of Fazoli’s Chicken Broccoli Penne? It’s as close as you can get making it at home. Fazoli’s uses penne with Alfredo sauce, Italian-style diced chicken, Parmesan-roasted broccoli, grape tomatoes, and a mozzarella-provolone cheese blend baked on top — this recipe replicates all of those elements. The homemade Alfredo sauce and freshly roasted broccoli arguably make it taste even better than the original.
Can I use jarred Alfredo sauce to save time? Yes — use one 15-ounce jar of your favorite Alfredo sauce (Rao’s Homemade is the best store-bought option). Warm it in the skillet with the sautéed garlic before using. The dish will still be delicious, just not quite as rich as the from-scratch version.
Can I use frozen broccoli? Fresh broccoli is strongly recommended for roasting — frozen broccoli contains too much moisture and will steam rather than roast, giving you soft, pale florets instead of golden, caramelized ones. If you only have frozen, thaw it completely, pat very dry with paper towels, then roast at an even higher temperature (450°F) for a shorter time.
What’s the difference between Fazoli’s Chicken Broccoli Penne and their other chicken pasta dishes? Fazoli’s has several chicken pasta dishes. The Chicken Broccoli Penne is their baked version with penne, Alfredo, roasted broccoli, tomatoes, and mozzarella-provolone on top. Their Chicken Fettuccine Alfredo is a stovetop dish without broccoli or tomatoes, served on fettuccine. The Ultimate Chicken Broccoli features fettuccine with bacon and mushrooms in addition to the broccoli.
Can I make this ahead of time? Yes — this is an excellent make-ahead dish. Assemble completely (through step 5 before baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add 8–10 minutes to the baking time to account for the cold start. You can also fully bake it, cool completely, and refrigerate for up to 4 days.
Can I freeze Fazoli’s Chicken Broccoli Penne? Yes. Assemble before baking, cover tightly with plastic wrap then foil, and freeze for up to 3 months. Bake from frozen covered at 375°F for 45 minutes, then uncover and bake another 15–20 minutes until heated through. Or freeze fully baked portions in airtight containers for up to 2 months and reheat on the stovetop with a splash of cream.
Why is my Alfredo sauce grainy? Grainy Alfredo sauce is almost always caused by adding Parmesan to sauce that’s too hot. Always remove the pan from the heat before whisking in the Parmesan. Also, use freshly grated Parmesan from a block — pre-grated Parmesan in a can or bag contains starches that prevent it from melting smoothly.
Can I use chicken thighs instead of chicken breast? Yes, and many people prefer thighs for their extra juiciness and flavor. Use boneless, skinless chicken thighs cut into ¾-inch cubes. They may take an extra 1–2 minutes to cook through. The richer flavor of thigh meat pairs beautifully with the Alfredo sauce.
My pasta came out dry. What happened? Two common causes: the pasta was cooked too long before baking (it should be slightly underdone), or it sat too long before going in the oven and absorbed all the sauce. If the assembled dish looks dry before baking, stir in an extra ¼ cup of cream or a splash of pasta water before adding the cheese topping.
More Copycat Restaurant Recipes You’ll Love
- Olive Garden Fettuccine Alfredo
- Olive Garden Chicken and Shrimp Carbonara
- Instant Pot Chicken Pasta
- Air Fryer Chicken Parmesan
- Creamy 3 Cheese Mac and Cheese
Made this Fazoli’s Chicken Broccoli Penne copycat? Leave a star rating below — it helps more people find this recipe and I’d love to hear how it turned out! Tag @forktospoon on Instagram to show me your creation.
Fazoli’s Chicken Broccoli Penne (Copycat Recipe!)
Description
Ingredients
Parmesan-roasted broccoli:
- 3 cups broccoli florets
- 2 tablespoons olive oil
- ¼ cup freshly grated Parmesan
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Italian chicken:
- 1½ pounds boneless skinless chicken breast, cubed
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder,
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes, optional
Homemade Alfredo sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1½ cups Parmesan, grated
- 1/4 teaspoon salt,
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg, to taste
For the bake:
- 12 ounces penne pasta
- 1 cup grape tomatoes, halved, optional
- 1 cup shredded mozzarella
- ½ cup shredded provolone
Instructions
- Preheat oven to 425°F. Toss broccoli with olive oil, Parmesan, garlic powder, salt, and pepper. Spread on a baking sheet and roast 18–22 minutes until edges are golden. Set aside. Reduce oven to 375°F.
- Cook penne in salted boiling water until just under al dente (1–2 minutes less than package directions). Drain and set aside.
- Season chicken cubes with Italian seasoning, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer, 3–4 minutes per side, until golden and cooked through (165°F internal). Remove and set aside.
- In the same skillet over medium-low heat, melt butter. Add garlic and cook 1–2 minutes until fragrant. Pour in heavy cream and simmer 4–5 minutes until slightly thickened. Remove from heat, whisk in Parmesan until smooth. Season with salt, pepper, and nutmeg.
- Grease a 9×13-inch baking dish. Combine cooked penne, chicken, roasted broccoli, and grape tomatoes in a large bowl. Pour Alfredo sauce over everything and toss to coat. Transfer to baking dish. Top with mozzarella and provolone.
- Bake at 375°F for 15–20 minutes until cheese is melted and bubbling. Broil 2–3 minutes for a golden top. Rest 5 minutes before serving. Garnish with fresh parsley and extra Parmesan.
Equipment
- Saucepan
- Baking Pan
Nutrition
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