Description
This Irresistible Chicken and Broccoli Alfredo Bake combines tender sautéed chicken, fresh broccoli, and al dente pasta smothered in a creamy Parmesan Alfredo sauce, all baked to bubbly, golden perfection. A comforting, flavorful casserole perfect for a family dinner or gathering.
Ingredients
Units
Scale
Chicken
- 3-4 boneless, skinless chicken breasts (about 1 lb), cubed
Broccoli
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
Pasta
- 8 oz farfalle or penne pasta
Sauce
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil (plus more for greasing)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil to prevent sticking and ensure even cooking.
- Sauté chicken: Heat a skillet over medium heat and add 2 tablespoons of olive oil. Season the cubed chicken breasts with salt and pepper, then sauté them until golden brown and cooked through, about 6-8 minutes.
- Add vegetables: To the same skillet with chicken, add the minced garlic and broccoli florets. Sauté for 3-4 minutes until the broccoli turns a bright green and is slightly tender but still crisp.
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a bit of the pasta water in case you need to thin the sauce later.
- Prepare sauce: In a saucepan over low heat, warm the heavy cream. Stir in the freshly grated Parmesan cheese until completely melted and smooth. Add the Italian seasoning, and adjust salt and pepper to taste.
- Combine and bake: In the greased baking dish, combine the cooked pasta, sautéed chicken, broccoli, and creamy Alfredo sauce. Toss until everything is well coated. Bake in the preheated oven for 20-25 minutes, or until the dish is bubbly and the top has turned slightly golden.
Notes
- Use freshly grated Parmesan for the best creamy texture and flavor.
- You can substitute broccoli with other vegetables like spinach or asparagus.
- Reserve some pasta water to thin out the sauce if it becomes too thick.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce might be less rich.
- Ensure not to overcook the broccoli so it retains a nice crunch in the bake.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
