Description
This Chicken Alfredo Bake with Broccoli is a comforting and hearty meal that’s perfect for a family dinner. It combines tender chicken, fresh broccoli, and pasta in a rich, creamy Alfredo sauce, all baked to golden perfection. It’s an easy-to-make dish that delivers on flavor and satisfaction.
Ingredients
Scale
- 1 lb penne pasta
- 2 cups cooked chicken, shredded or cubed
- 3 cups fresh broccoli florets, blanched
- 1 (15 oz) jar Alfredo sauce
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook penne pasta according to package directions. Drain well and return to the pot.
- Add the cooked chicken, blanched broccoli, Alfredo sauce, milk, 1/2 cup Parmesan cheese, garlic powder, and black pepper to the pot with the pasta. Stir until everything is well combined.
- Pour the pasta mixture into the prepared baking dish.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- If desired, broil for the last 2-3 minutes to get a golden-brown crust.
- Remove from oven, let stand for a few minutes, then garnish with fresh parsley (if using) and serve hot.
Notes
- For a richer flavor, you can make your own homemade Alfredo sauce.
- Feel free to add other vegetables like spinach or mushrooms to the bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
