Chicken and Broccoli Alfredo Bake
A creamy, crowd-pleasing bake featuring tender chicken and vibrant broccoli, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3-4 breasts boneless, skinless chicken breasts (about 1.5 lbs) The heart of our dish, adding lean protein.
- 2 cups fresh broccoli florets Brings color and crunchy nutrition.
- 8 oz penne or rotini pasta Soaks up the rich Alfredo goodness.
- 2 cups Alfredo sauce (store-bought or homemade) Use your favorite or make a quick homemade version.
- 1 cup shredded Parmesan cheese Essential for a cheesy, golden crust.
- 1 tsp garlic powder Infuses delightfully garlicky aroma.
- Salt and pepper to taste To bring all the flavors to life.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, drizzle olive oil and cook the seasoned chicken breasts until golden brown, about 5-7 minutes per side. Remove from heat and chop into bite-sized pieces.
- In a large pot, bring salted water to a boil, and cook the pasta according to package directions until al dente. Drain and let it rest.
- In a large bowl, combine cooked pasta, broccoli florets, chopped chicken, and Alfredo sauce. Toss until well-coated.
- Pour mixture into a greased baking dish and top with shredded Parmesan cheese.
- Bake for 25-30 minutes or until bubbly and golden brown.
Notes
Don’t overcook the chicken; use fresh broccoli; stay close in the oven. Feel free to add other veggies or swap proteins as desired.