Description
This Chicken and Broccoli Alfredo Bake is a comforting and delicious one-dish meal that combines tender chicken, fresh broccoli, creamy Alfredo sauce, and pasta. With a golden, bubbly top and a rich, cheesy flavor, it’s perfect for family dinners or meal prep. Simple yet satisfying, this bake is a crowd-pleaser!
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh broccoli florets
- 8 oz farfalle or penne pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a skillet over medium heat, sauté cubed chicken seasoned with salt and pepper until golden brown, about 6-8 minutes.
- Add minced garlic and broccoli to the skillet. Sauté for an additional 3-4 minutes until the broccoli is bright green.
- Cook pasta in salted water until al dente according to package instructions; drain, but reserve some pasta water.
- In a saucepan, heat heavy cream and stir in Parmesan until melted. Add Italian seasoning.
- Combine cooked pasta, sautéed chicken, broccoli, and creamy sauce in the baking dish. Mix until well-coated.
- Bake for 20-25 minutes until bubbly and slightly golden on top.
Notes
- You can use any pasta shape you like, such as penne, farfalle, or rotini.
- For extra flavor, top with a sprinkle of extra Parmesan cheese before baking.
- Add some crushed red pepper flakes for a bit of heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
