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Chicken and Broccoli Alfredo Bake

A comforting yet light casserole featuring tender chicken, fresh broccoli, and al dente pasta in a creamy Alfredo sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pieces boneless, skinless chicken breasts (about 1.5 lbs) Main source of protein
  • 2 cups fresh broccoli florets Adds color and crunch
  • 8 oz penne or rotini pasta Holds sauce well; al dente texture preferred
  • 2 cups Alfredo sauce (store-bought or homemade) Ties the dish together
  • 1 cup shredded Parmesan cheese For topping and flavor
  • 1 tsp garlic powder Adds consistent flavor
  • Salt and pepper to taste For seasoning

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, drizzle olive oil and cook seasoned chicken breasts until golden brown (5-7 minutes per side). Remove from heat and cut into bite-sized pieces.
  3. Boil salted water in a large pot, cook pasta according to package directions until al dente, then drain.
  4. In a large bowl, mix cooked pasta, broccoli florets, cut chicken, and Alfredo sauce until well combined.
  5. Pour the mixture into a greased baking dish and top with Parmesan cheese.
  6. Bake for 25-30 minutes or until bubbly and golden brown.

Notes

Store leftovers in an airtight container for 3–4 days in the fridge or freeze for up to 2 months. Reheat gently in the oven or stovetop, adding a splash of milk or water if needed to restore creaminess.