Chicken & Broccoli Alfredo Bake
A creamy, cheesy, and comforting dish featuring tender pasta, juicy chicken, and vibrant broccoli, all enveloped in a rich Alfredo sauce.
Servings: 4 servings
Equipment
- Large Pot
- Large saucepan
- Mixing Bowl
- Baking Dish
Ingredients
Pasta
- 8 oz penne or rotini pasta
Chicken
- 2 cups cooked, shredded chicken
Broccoli
- 2 cups broccoli florets
Cream
- 2 cups heavy cream
Cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garlic
- 2 cloves garlic, minced
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- In the same pot, steam the broccoli florets until tender but still bright green, about 3-4 minutes.
- In a large saucepan, heat the olive oil over medium heat. Add in the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer.
- Incorporate the grated Parmesan cheese and Italian seasoning into the cream, stirring until fully melted and the sauce thickens slightly. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli, and creamy sauce. Mix well to coat all ingredients. Transfer into a greased baking dish and top with shredded mozzarella.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown.
- Let it cool slightly before serving. Enjoy your creamy Chicken & Broccoli Alfredo Bake!
Notes
Feel free to swap in your favorite protein, like shrimp or sautéed mushrooms. You can even use low-fat cream to lighten it up a bit.