Description
A creamy, comforting Chicken & Broccoli Alfredo Bake with tender chicken, broccoli, and pasta layered in rich Alfredo sauce, topped with melted mozzarella cheese and baked to golden perfection.
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 4 cups cooked penne pasta (about 8 ounces dry)
- 2 cups broccoli florets (steamed or blanched)
- 1 (15-ounce) jar Alfredo sauce
- ½ teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook penne pasta according to package instructions until al dente. In the last 2 minutes, add broccoli florets to blanch. Drain pasta and broccoli.
- In a large bowl, combine cooked chicken, pasta, broccoli, Alfredo sauce, Italian seasoning, and Parmesan cheese. Season with salt and pepper.
- Transfer mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake for 20–25 minutes until hot, bubbly, and cheese is golden brown.
- Optional: Broil for 1–2 minutes for extra browning, watching carefully to avoid burning.
- Let cool for 5 minutes, garnish with chopped parsley if desired, and serve hot.
Notes
- Substitute chicken with turkey, sausage, or tofu for vegetarian options.
- Add mushrooms, spinach, or bell peppers for extra nutrition and flavor.
- Add red pepper flakes or hot sauce for a spicy kick.
- Cover casserole during baking and add milk or extra sauce to prevent drying out.
- Sprinkle breadcrumbs before baking for a crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
