Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken and Broccoli Alfredo Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 29 reviews

  • Author: Amelia
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

This Chicken and Broccoli Alfredo Bake is a creamy, cheesy casserole perfect for comforting family dinners. Tender bite-sized chicken pieces, fresh broccoli florets, and al dente pasta are combined with a rich Alfredo sauce and topped with mozzarella and Parmesan cheeses. Baked until bubbly and golden, this dish is an easy and flavorful way to enjoy a hearty main course.

Ingredients

Pasta and Vegetables

  • 12 oz penne or rotini pasta
  • 4 cups broccoli florets

Chicken and Seasoning

  • 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ tsp Italian seasoning

Sauces and Cheese

  • 2 cups Alfredo sauce
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Toppings and Garnish

  • ¼ cup breadcrumbs (optional)
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Cook Pasta: Boil the pasta according to the package instructions until just al dente. Drain well and set aside to keep warm.
  3. Steam Broccoli: Steam or blanch the broccoli florets for 2–3 minutes until tender but still crisp. Drain thoroughly to avoid excess moisture.
  4. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with garlic powder, paprika, salt, and pepper. Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
  5. Add Aromatics: Stir in the minced garlic and Italian seasoning into the skillet and cook for about 30 seconds until fragrant.
  6. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, chicken mixture, steamed broccoli, Alfredo sauce, and heavy cream. Mix gently until everything is evenly coated.
  7. Assemble the Bake: Transfer the combined mixture into the prepared baking dish, spreading it out evenly. Sprinkle shredded mozzarella and grated Parmesan cheese on top. Optionally, sprinkle breadcrumbs over the cheese for a crunchy topping.
  8. Bake: Place the dish in the preheated oven and bake uncovered for 20–25 minutes until the casserole is hot, bubbly, and the cheese has melted and turned golden brown.
  9. Rest and Garnish: Remove the casserole from the oven and let it rest for about 5 minutes. Sprinkle freshly chopped parsley on top before serving to add a fresh, colorful touch.

Notes

  • For convenience, you can substitute freshly cooked chicken with rotisserie chicken.
  • If using frozen broccoli, make sure to thaw and drain it thoroughly to avoid excess water in the bake.
  • Consider adding extra vegetables like mushrooms, spinach, or sun-dried tomatoes for additional flavor and nutrition.
  • To achieve a crispier cheese topping, broil the casserole for 1–2 minutes at the end of baking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Dinner, Casserole, Comfort Food
  • Method: Baking
  • Cuisine: American, Italian-Inspired

Find it online: https://justsosweet.com/chicken-and-broccoli-alfredo-bake-recipe/