Chicken Broccoli Alfredo Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g boneless, skinless chicken breasts
02 -
2 cups (about 150 g) fresh broccoli florets
03 -
225 g farfalle or penne pasta
→ Sauce and Flavorings
04 -
240 ml heavy cream
05 -
100 g freshly grated Parmesan cheese
06 -
3 cloves garlic, minced
07 -
1 tsp Italian seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
2 tbsp olive oil
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a 33 x 23 cm baking dish with olive oil.
02 -
Cut chicken breasts into bite-sized pieces, season with salt and pepper, and sauté in a skillet with olive oil over medium heat for 6–8 minutes until golden brown.
03 -
Add minced garlic and broccoli florets to the skillet; continue to sauté for 3–4 minutes until broccoli is vibrant green.
04 -
Boil pasta in salted water according to package directions until al dente. Reserve some of the pasta water, then drain.
05 -
In a saucepan over low-medium heat, warm heavy cream then stir in grated Parmesan until fully melted. Add Italian seasoning and blend well.
06 -
Transfer cooked pasta, sautéed chicken with broccoli, and Alfredo sauce to the prepared baking dish. Mix thoroughly to ensure even coating.
07 -
Place in oven and bake for 20–25 minutes until bubbling and golden on top.
# Notes:
01 -
For an extra creamy texture, reserve and add a splash of pasta water to the mixture before baking.
02 -
Pasta should be just cooked through before baking, as it will soften further in the oven.