Description
This Chicken and Broccoli Alfredo Bake is a creamy, comforting casserole featuring tender chicken breasts, fresh broccoli florets, and pasta smothered in rich Alfredo sauce. Topped with melted Parmesan cheese and baked to golden perfection, this dish makes a satisfying weeknight dinner that the whole family will love.
Ingredients
Scale
Chicken and Vegetables
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 1 tsp garlic powder
- Salt and pepper to taste
Pasta and Sauce
- 8 oz penne or rotini pasta
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded Parmesan cheese
- Olive oil for cooking
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Cook Chicken: In a skillet over medium heat, drizzle olive oil and season the chicken breasts with garlic powder, salt, and pepper. Cook the chicken until golden brown, about 5-7 minutes per side. Remove from heat and cut into bite-sized pieces.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain well and set aside.
- Combine Ingredients: In a large bowl, combine the cooked pasta, broccoli florets, cut chicken pieces, and Alfredo sauce. Mix everything thoroughly until well coated.
- Assemble Bake: Pour the combined mixture into a greased baking dish, spreading it out evenly. Sprinkle the shredded Parmesan cheese on top.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese has turned golden brown.
- Serve: Remove from oven and let it cool slightly before serving. Enjoy your creamy and delicious Chicken and Broccoli Alfredo Bake!
Notes
- You can substitute fresh broccoli with frozen florets if fresh is unavailable; just thaw and drain before using.
- Use rotini or penne pasta as they hold the sauce well, but rigatoni or fusilli can also work.
- For a lighter option, use a low-fat Alfredo sauce or make your own with reduced cream and butter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Add a pinch of red pepper flakes or some sautéed mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: Chicken Alfredo bake, broccoli pasta casserole, creamy chicken pasta, baked Alfredo recipe
