Chicken and Broccoli Alfredo Bake
If you’re seeking a dish that beautifully combines comfort and flavor, look no further than the Chicken and Broccoli Alfredo Bake. This recipe has been a cherished favorite in many households, effortlessly bringing smiles during busy weeknights and family gatherings. The creamy Alfredo sauce envelops tender chicken and vibrant broccoli, creating a dish that feels both special and cozy without requiring hours in the kitchen. With just a handful of wholesome ingredients, you can whip up a meal that warms hearts and fills bellies, making it perfect for both casual evenings and festive occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 8 oz penne or rotini pasta
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, drizzle olive oil and season chicken with salt and pepper. Cook until golden brown, about 5-7 minutes per side. Cut into bite-sized pieces.
- Boil salted water in a large pot; cook pasta according to package directions until al dente. Drain well.
- In a large bowl, mix together cooked pasta, broccoli florets, chicken pieces, and Alfredo sauce until well combined.
- Pour the mixture into a greased baking dish; top with shredded Parmesan cheese.
- Bake for 25-30 minutes or until bubbly and golden brown.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 520
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg