Chicken and Broccoli Alfredo Bake
A hearty casserole infused with creamy Alfredo sauce, tender chicken, vibrant broccoli, and pasta, perfect for families and gatherings.
Ingredients
Pasta and Chicken
- 3-4 pieces boneless, skinless chicken breasts (about 1.5 lbs) Can swap chicken for cooked shrimp for a seafood twist.
- 8 oz penne or rotini pasta Feel free to use whole wheat or gluten-free pasta.
Vegetables
- 2 cups fresh broccoli florets Can substitute with other vegetables like spinach or zucchini.
Sauce and Cheese
- 2 cups Alfredo sauce (store-bought or homemade) Consider adding a pinch of nutmeg for depth of flavor if homemade.
- 1 cup shredded Parmesan cheese Best when freshly grated.
Seasoning
- 1 tsp garlic powder
- Salt and pepper to taste Salt pasta water well for enhanced flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, drizzle olive oil. Cook the seasoned chicken breasts until golden brown, about 5-7 minutes per side. Once done, remove from heat and cut them into bite-sized pieces.
- Boil salted water in a large pot. Cook the pasta according to package directions until al dente, then drain.
Assembly
- In a large bowl, mix together cooked pasta, fresh broccoli florets, cut chicken, and Alfredo sauce until well combined.
- Pour the mixture into a greased baking dish. Top it off with shredded Parmesan cheese.
Baking
- Bake for 25-30 minutes, or until bubbly and golden brown.
Notes
Best served with a garnish of fresh parsley or basil. Pair with a garden salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for two months.