Description
This Chicken and Broccoli Alfredo Bake is a comforting and delicious twist on a classic pasta dish, combining tender chicken and vibrant broccoli in a creamy Alfredo sauce, all baked to perfection with gooey mozzarella cheese.
Ingredients
Units
Scale
Pasta:
- 8 ounces uncooked pasta (such as penne)
Broccoli:
- 4 cups broccoli florets
Chicken:
- 2 cups cooked chicken, shredded or chopped (such as rotisserie chicken)
Alfredo Sauce Mixture:
- 1 (15 ounce) jar Alfredo sauce
- 1/2 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
Cheese Topping:
- 2 cups shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 375F and position the rack in the top third of the oven.
- Cook Pasta and Broccoli: Boil salted water and cook the pasta for 1 minute less than package directions. Add broccoli for the last 2 minutes. Drain and transfer to a 9×13 casserole dish.
- Combine Ingredients: Add chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish; mix well. Spread evenly and top with mozzarella cheese.
- Bake: Bake uncovered for 15-20 minutes until hot and bubbly. Optionally, broil briefly to brown the cheese. Season with salt and pepper before serving.
Notes
- Estimating broccoli amounts: 1 pound typically yields 3-4 cups florets. Variations in sizes and cuts are okay.
- For frozen broccoli: Add frozen broccoli to boiling water with pasta, cooking briefly to prevent mushiness.
- Recommended sauce quantity: For extra sauciness, consider using a larger jar (e.g., 19 oz.) of Alfredo sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
