Description

This hearty Chicken and Broccoli Alfredo Bake combines tender, seasoned chicken breasts, fresh broccoli florets, and al dente pasta all smothered in creamy Alfredo sauce and topped with melted Parmesan cheese. Baked until bubbly and golden brown, this comforting casserole makes a perfect weeknight dinner that’s both delicious and satisfying.

Ingredients

Scale

Chicken and Broccoli Alfredo Bake Ingredients

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups fresh broccoli florets
8 oz penne or rotini pasta
2 cups Alfredo sauce (store-bought or homemade)
1 cup shredded Parmesan cheese
1 tsp garlic powder
Salt and pepper to taste
Olive oil for cooking

Instructions

Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the rest of the ingredients.
Cook the chicken: Heat a drizzle of olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, salt, and pepper. Cook the chicken for about 5-7 minutes per side until golden brown and cooked through. Remove from heat and cut into bite-sized pieces once slightly cooled.
Cook the pasta: Bring a large pot of salted water to a boil. Add the penne or rotini pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain well and set aside.
Combine ingredients: In a large bowl, toss together the cooked pasta, broccoli florets, cut chicken pieces, and Alfredo sauce until everything is evenly coated.
Assemble the bake: Grease a baking dish lightly with olive oil or non-stick spray. Pour the pasta mixture into the dish and spread it evenly. Sprinkle the shredded Parmesan cheese generously on top.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese has turned a nice golden brown.
Serve: Remove from oven and let it cool slightly before serving. Enjoy this creamy, flavorful dish as a fulfilling dinner option.

Notes

You can substitute the broccoli with other vegetables like cauliflower or spinach for variation.
For homemade Alfredo sauce, combine butter, heavy cream, garlic, and Parmesan cheese melted together.
Use gluten-free pasta to make this dish gluten-free.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Adding a sprinkle of red pepper flakes before baking can give a nice subtle heat.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Casserole
Method: Baking, Sautéing, Boiling
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup
Calories: 420 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg

Keywords: Chicken Alfredo Bake, Broccoli Alfredo Casserole, Baked Pasta, Comfort Food, Easy Weeknight Dinner