Description
This rich and cheesy chicken and broccoli Alfredo bake is the ultimate comfort food. Loaded with tender chicken, crisp broccoli, and creamy Alfredo sauce, it’s a satisfying dish that’s perfect for a hearty dinner.
Ingredients
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3 cups cooked chicken, shredded or cubed
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3 cups broccoli florets (fresh or frozen)
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12 oz penne or rigatoni pasta
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2 cups Alfredo sauce (store-bought or homemade)
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 tbsp olive oil
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Salt and pepper, to taste
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¼ tsp garlic powder
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Optional: chopped parsley for garnish
Instructions
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Preheat oven: Set oven to 375°F (190°C).
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Cook pasta & broccoli: Boil pasta in salted water according to package instructions, adding broccoli in the last 3 minutes. Drain and set aside.
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Combine: In a large bowl, mix cooked pasta, broccoli, chicken, Alfredo sauce, garlic powder, salt, and pepper.
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Assemble bake: Pour mixture into a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
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Bake: Bake uncovered for 25–30 minutes, or until cheese is melted and bubbly.
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Serve: Let rest for 5 minutes. Garnish with parsley if desired and serve warm.
Notes
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You can use rotisserie chicken for a shortcut.
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Add a pinch of red pepper flakes for a spicy kick.
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Substitute gluten-free pasta for a gluten-free version.c
- Prep Time: 20 minutes |
- Cook Time: 30 minutes
Nutrition
- Calories: 490kal
- Sugar: 3g
- Sodium: 360mg
- Fat: 25g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32 g