Description

This Chicken and Broccoli Alfredo Bake is a creamy, comforting casserole perfect for a family dinner. Tender chicken breasts and fresh broccoli florets are combined with al dente pasta and rich Alfredo sauce, then topped with Parmesan cheese and baked until bubbly and golden. It’s an easy yet delicious one-dish meal that brings together classic flavors with minimal prep time.

Ingredients

Scale

Protein and Vegetables

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups fresh broccoli florets

Pasta and Sauce

8 oz penne or rotini pasta
2 cups Alfredo sauce (store-bought or homemade)

Seasonings and Cheese

1 cup shredded Parmesan cheese
1 tsp garlic powder
Salt and pepper to taste
Olive oil for cooking chicken

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the other ingredients.
Cook the chicken: Heat a drizzle of olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, salt, and pepper, then cook for 5-7 minutes on each side until golden brown and cooked through. Remove from heat and cut the chicken into bite-sized pieces.
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside.
Combine ingredients: In a large bowl, mix the cooked pasta, fresh broccoli florets, cut chicken pieces, and Alfredo sauce until everything is evenly coated.
Assemble and bake: Grease a baking dish lightly and pour the pasta mixture into it. Sprinkle the shredded Parmesan cheese evenly on top. Bake in the preheated oven for 25-30 minutes, or until the dish is bubbly and the cheese is melted and golden brown.

Notes

You can substitute frozen broccoli florets if fresh aren’t available; just thaw and drain them well before mixing.
For extra flavor, consider adding a pinch of red pepper flakes to the sauce or topping with breadcrumbs for added crunch.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
To make this dish lighter, use a low-fat Alfredo sauce or substitute half the cheese with mozzarella.