Description
Creamy, cheesy, and packed with flavor, this Chicken and Broccoli Alfredo Bake is the ultimate comfort food for busy weeknights. Easy to make and family-approved!
Ingredients
3–4 boneless, skinless chicken breasts (about 1 lb)
2 cups fresh broccoli florets
8 oz farfalle or penne pasta
1 cup heavy cream
1 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
2 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
Cube chicken, season with salt and pepper, and sauté in olive oil over medium heat until golden and cooked through (6–8 minutes).
Add minced garlic and broccoli to the skillet. Cook an additional 3–4 minutes until broccoli is bright green.
Boil pasta in salted water until al dente. Drain and reserve ½ cup pasta water.
In a saucepan, heat heavy cream and melt in Parmesan cheese. Stir until smooth and creamy. Add Italian seasoning.
In the baking dish, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Mix until well coated.
Bake for 20–25 minutes until bubbly and slightly golden on top. Serve warm.
Notes
Use rotisserie chicken for an even quicker prep!
For extra cheesiness, sprinkle mozzarella on top before baking.
Substitute half-and-half for cream for a lighter version.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 105 mg