Description
This Chicken & Broccoli Alfredo Bake combines tender chicken, crisp broccoli, creamy Alfredo sauce, and pasta in a cheesy, oven-baked casserole that’s perfect for comforting weeknight dinners or hearty leftovers.
Ingredients
- 2 cups chicken breast, cooked and shredded or diced
- 2 cups broccoli florets, lightly steamed or blanched
- 12 oz pasta (penne, rotini, or fettuccine), cooked and drained
- 2 cups Alfredo sauce (homemade or store-bought)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional: 1/2 tsp crushed red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, steamed broccoli, and cooked pasta.
- Add Alfredo sauce, garlic powder, salt, and pepper. Mix until well combined.
- Transfer mixture to a greased baking dish and spread evenly.
- Top with mozzarella and Parmesan cheese.
- Bake uncovered for 20-25 minutes, until the top is golden and bubbly.
- Let sit for a few minutes before serving to allow the sauce to thicken slightly.
Notes
- Use rotisserie chicken for convenience.
- Frozen broccoli works well; just thaw and drain before using.
- Swap broccoli with spinach or peas for variation.
- Add ricotta or cream cheese for extra creaminess.
- Store leftovers in the fridge for up to 4 days.
- To reheat, use a 350°F oven for 15 minutes or microwave individual portions.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
