Description
This Chicken and Broccoli Alfredo Bake is a comforting and satisfying dish that combines tender chicken, broccoli, pasta, and creamy Alfredo sauce, all baked together with a cheesy topping until golden and bubbly.
Ingredients
Units
Scale
Pasta:
- 8 ounces uncooked pasta (such as penne)
Broccoli:
- 4 cups broccoli florets
Chicken:
- 2 cups cooked chicken, shredded or chopped (such as rotisserie)
Alfredo Sauce Mixture:
- 1 (15 ounce) jar Alfredo sauce
- 1/2 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
Cheese Topping:
- 2 cups shredded mozzarella cheese
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F and position the rack in the top third of the oven.
- Cook Pasta and Broccoli: Boil salted water and cook pasta for 1 minute less than package directions. Add broccoli 2 minutes before pasta is done. Drain and transfer to a 9×13 casserole dish.
- Combine Ingredients: Add chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish. Mix well.
- Top with Cheese: Sprinkle mozzarella on top of the mixture.
- Bake: Bake uncovered for 15-20 minutes until bubbly. Optionally broil briefly to brown the cheese. Season with salt and pepper before serving.
Notes
- If using frozen broccoli, add it to the boiling water along with the pasta but cook for only about a minute to avoid overcooking.
- For extra sauciness, consider using a larger jar (e.g., 19 oz.) of Alfredo sauce.
- Broccoli quantities can vary, but 1 pound typically yields 3-4 cups of florets.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
