Chicken and Broccoli Alfredo Bake Recipe
Indulge in this creamy and comforting Chicken and Broccoli Alfredo Bake, a satisfying dish that combines tender chicken, vibrant broccoli, al dente pasta, and a rich Parmesan cream sauce. Baked to perfection, this casserole is a crowd-pleaser that is perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Chicken:
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- Salt and pepper to taste
- 2 tbsp olive oil
For the Alfredo Sauce:
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Rest:
- 2 cups fresh broccoli florets
- 8 oz farfalle or penne pasta
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
- Cook the Chicken: In a skillet over medium heat, sauté cubed chicken seasoned with salt and pepper until golden brown, about 6-8 minutes.
- Prepare the Broccoli: Add minced garlic and broccoli to the skillet; sauté for an additional 3-4 minutes until the broccoli is bright green.
- Cook the Pasta: Cook pasta in salted water until al dente according to package instructions; drain but reserve some pasta water.
- Make the Sauce: In a saucepan, heat the heavy cream and stir in Parmesan until melted; add Italian seasoning.
- Combine and Bake: Combine cooked pasta, sautéed chicken, broccoli, and creamy sauce in the baking dish; mix until well coated. Bake for 20-25 minutes until bubbly and slightly golden on top.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Chicken and Broccoli Alfredo Bake, Alfredo pasta bake, chicken pasta bake
