Description
A creamy and delicious Chicken and Broccoli Alfredo Bake that combines tender chicken, fresh broccoli, and pasta in a rich Alfredo sauce.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 8 oz penne or rotini pasta
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, drizzle olive oil and cook seasoned chicken breasts until golden brown (5-7 minutes per side). Remove from heat and cut into bite-sized pieces.
- Boil salted water in a large pot, cook pasta according to package directions until al dente, then drain.
- In a large bowl, mix cooked pasta, broccoli florets, cut chicken, and Alfredo sauce until well combined.
- Pour the mixture into a greased baking dish and top with Parmesan cheese.
- Bake for 25-30 minutes or until bubbly and golden brown.
Notes
- The bake can be assembled in advance and refrigerated until ready to bake.
- You can add more cheese on top for a cheesier dish.
- This recipe is versatile; feel free to add other vegetables such as spinach or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg