Description
This Irresistible Chicken and Broccoli Alfredo Bake is a comforting casserole that combines tender chicken, nutrient-packed broccoli, and al dente pasta, all smothered in a rich, creamy Alfredo sauce. Perfect for family dinners or meal prep.
Ingredients
Scale
- 8 oz farfalle or penne pasta
- 2 cups fresh broccoli florets (or frozen, thawed and drained)
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- ½ cup shredded mozzarella cheese
- ¼ cup additional grated Parmesan
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Season chicken breasts with Italian seasoning, salt, and pepper.
- Cook pasta according to package directions, adding the broccoli florets during the last 3 minutes of cooking time. Drain and toss with 1 tablespoon olive oil. Set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side. Remove and let rest, then cut into pieces.
- In the same skillet, sauté garlic, add heavy cream, and whisk in Parmesan. Add seasoning, salt, and pepper. Simmer for 2-3 minutes.
- Combine cooked pasta, broccoli, and chicken in a bowl. Pour Alfredo sauce over and mix. Transfer to a greased baking dish. Sprinkle with mozzarella and Parmesan.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- For extra flavor, add a pinch of nutmeg to your Alfredo sauce.
- Grate your own cheese for a smoother sauce.
- Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
- For make-ahead, assemble up to 24 hours in advance and refrigerate. Add 10-15 extra minutes when baking from cold.
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 2
- Sodium: 480
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30
- Fiber: 3
- Protein: 28
- Cholesterol: N/A