Chicken and Broccoli Alfredo Bake
A comforting Chicken and Broccoli Alfredo Bake that's perfect for dinner, combining pasta, chicken, and cheese for a delicious meal.
Equipment
- oven
- Casserole dish
- pot
- Colander
Ingredients
Pasta and Vegetables
- 8 ounces uncooked pasta I used penne
- 4 cups broccoli florets see note
Main Ingredients
- 2 cups cooked chicken shredded or chopped; I used rotisserie
- 1 jar Alfredo sauce 15 ounce jar
- 0.5 teaspoon Italian seasoning
- 0.5 cup freshly grated parmesan cheese
- 2 cups mozzarella shredded
Seasoning
- Salt & pepper to taste
Instructions
Cooking Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a large, salted pot of water for the pasta, and cook it for 1 minute less than the package directions indicate. Add the broccoli to the pot 2 minutes before the pasta is done. Drain and transfer to a 9×13 casserole dish.
- Add the chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish, and toss together.
- Smooth it out in an even layer, and then top it with the mozzarella.
- Bake, uncovered, for 15-20 minutes until hot and bubbly. Optional: broil it for a few minutes to brown the cheese (watch it closely so it doesn't burn). Season with salt & pepper as needed and serve immediately.
Notes
For frozen broccoli: add it from frozen to the boiling water with the pasta, but only cook it for up to a minute since frozen broccoli is already par-cooked and you don’t want it getting mushy in the oven. If you like tons of sauce, I recommend using a 19 oz. jar or something in that ballpark vs. the regular size (15 oz.) jars.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 25mgCalcium: 300mgIron: 2mg
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