Description
A comforting Chicken and Broccoli Alfredo Bake filled with tender chicken, fresh broccoli, creamy Alfredo sauce, and pasta, perfect for family dinners.
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
- Olive oil (for cooking the chicken)
Instructions
- Preheat your oven to 375°F (190°C). In a skillet over medium heat, drizzle olive oil. Season chicken with salt, pepper, and garlic powder. Cook until golden brown, about 5-7 minutes per side; then remove and cut into bite-sized pieces.
- In a large pot of salted boiling water, cook pasta according to package directions. Add broccoli florets during the last couple of minutes. Drain both pasta and broccoli.
- In a large bowl, mix together the cooked pasta, broccoli, diced chicken, and Alfredo sauce. Pour into a greased baking dish, top with Parmesan, and bake for 25-30 minutes until bubbly and golden brown.
Notes
For a richer flavor, you can substitute chicken breasts with chicken thighs. Adjust the amount of Alfredo sauce according to your creaminess preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: chicken, broccoli, alfredo, bake, casserole, family dinner