Chicken and Broccoli Alfredo Bake
A creamy, comforting casserole dish combining tender chicken, crisp-tender broccoli, pasta, and rich Alfredo sauce, baked until bubbly and lightly golden.
Ingredients
Main ingredients
- 3-4 pieces boneless, skinless chicken breasts (about 1.5 lb) Seasoned with salt, pepper, and 1 tsp garlic powder
- 2 cups fresh broccoli florets, trimmed
- 8 oz penne or rotini pasta
- 2 cups Alfredo sauce, store-bought or homemade See Tips for homemade instructions
- 1 cup shredded Parmesan cheese Freshly grated is best
- 1 tablespoon olive oil for cooking
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch or similar baking dish.
- Season chicken breasts with salt, pepper, and garlic powder. In a skillet over medium heat, add a drizzle of olive oil and cook the chicken for 5–7 minutes per side until golden brown and cooked through. Remove and cut into bite-sized pieces.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, then drain.
- In a large bowl, combine the cooked pasta, broccoli florets, cut chicken, and Alfredo sauce. Stir until everything is evenly coated. Taste and adjust seasoning.
Baking
- Transfer the mixture to the prepared baking dish and sprinkle the top evenly with shredded Parmesan cheese.
- Bake for 25–30 minutes until the casserole is bubbly and the top is lightly golden. Let rest for 5 minutes before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream in homemade Alfredo and reduce butter. Use frozen broccoli if needed — thaw and blot dry, or briefly steam before mixing. Chicken thighs work well if you prefer darker meat; adjust sear time slightly.