Here’s a comforting recipe for Chicken & Broccoli Alfredo Bake that combines tender chicken, fresh broccoli, and creamy Alfredo sauce in a delicious casserole dish!
Chicken & Broccoli Alfredo Bake Recipe
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
- 12 oz fettuccine or penne pasta
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
- Optional: chopped parsley for garnish
Instructions
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
-
Cook the Pasta:
- In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
-
Prepare the Broccoli:
- If using fresh broccoli, steam or blanch the florets until just tender, about 3-4 minutes. If using frozen broccoli, thaw and drain any excess water.
-
Combine Ingredients:
- In a large mixing bowl, combine the cooked pasta, shredded chicken, broccoli, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix until everything is well coated.
-
Assemble the Casserole:
- Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
-
Bake:
- Drizzle a little olive oil over the top of the cheese (optional) and bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
-
Serve:
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley if desired, and serve warm.
Enjoy your Chicken & Broccoli Alfredo Bake! This dish is perfect for a cozy family dinner and can be easily reheated for leftovers.