Chicken Broccoli Alfredo Bake (Print-Friendly Recipe)
Creamy chicken, broccoli, and pasta baked together with rich Alfredo sauce and Parmesan cheese.
# Ingredients List:
→ Main Ingredients
01 -
3 to 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
02 -
2 cups fresh broccoli florets
03 -
8 ounces penne or rotini pasta
04 -
2 cups Alfredo sauce
→ Cheese and Seasonings
05 -
1 cup shredded Parmesan cheese
06 -
1 teaspoon garlic powder
07 -
Salt, to taste
08 -
Ground black pepper, to taste
09 -
Olive oil, for cooking
# How to Make It:
01 -
Preheat the oven to 375°F.
02 -
Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, cook for 5 to 7 minutes per side until golden brown and cooked through. Remove from heat and cut into bite-sized pieces.
03 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain well.
04 -
In a large mixing bowl, combine cooked pasta, broccoli florets, cut chicken, Alfredo sauce, and garlic powder. Mix thoroughly to ensure even distribution.
05 -
Transfer the mixture to a greased baking dish. Evenly sprinkle Parmesan cheese over the top.
06 -
Bake uncovered in the preheated oven for 25 to 30 minutes, or until the cheese is golden brown and the casserole is bubbling.
# Extra Information:
01 -
For intensified flavor, substitute fresh minced garlic in place of garlic powder. Broccoli can be blanched before mixing for a softer texture. Leftovers keep well in an airtight container for up to three days; add a splash of milk when reheating to restore creaminess. Feel free to substitute chicken with shrimp or add vegetables such as spinach or bell peppers.