Chicken and Broccoli Alfredo Bake
A comforting baked dish featuring tender chicken, vibrant broccoli, and creamy Alfredo sauce enveloped in cheesy goodness, perfect for weeknight dinners and family gatherings.
Ingredients
Main Ingredients
- 1.5 lbs 3-4 boneless, skinless chicken breasts Cooked until golden brown
- 2 cups fresh broccoli florets
- 8 oz penne or rotini pasta Cook according to package directions
- 2 cups Alfredo sauce Store-bought or homemade
- 1 cup shredded Parmesan cheese For topping
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, drizzle some olive oil. Cook the seasoned chicken breasts until they’re golden brown, around 5-7 minutes on each side. Remove from heat and cut them into bite-sized pieces.
- In a large pot, boil salted water and cook the pasta as per the package directions until al dente, then drain and set aside.
- In a large mixing bowl, combine the cooked pasta, fresh broccoli florets, cut chicken, and Alfredo sauce. Mix until everything is well coated.
- Pour the mixture into a greased baking dish. Top it off with the shredded Parmesan cheese.
Baking
- Bake it in the preheated oven for about 25-30 minutes, or until the top is bubbly and golden brown.
Notes
Serve with a side of garlic bread or a fresh salad. Add red pepper flakes for heat or toasted pine nuts for crunch. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for 2-3 months.