Chicken Broccoli Alfredo Bake (Print-Friendly Version)
Creamy Alfredo, chicken, and broccoli combine in this satisfying comfort food casserole perfect for any occasion.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
3–4 boneless, skinless chicken breasts (approximately 680 g)
02 -
2 cups fresh broccoli florets (about 300 g)
03 -
225 g penne or rotini pasta
04 -
2 cups Alfredo sauce (480 ml, store-bought or homemade)
05 -
1 cup shredded Parmesan cheese (90 g)
→ Seasonings
06 -
1 teaspoon garlic powder
07 -
Salt, to taste
08 -
Black pepper, to taste
→ For Cooking
09 -
Olive oil, for sautéing
# How to Prepare:
01 -
Set the oven to 190°C and allow it to fully preheat.
02 -
Drizzle olive oil in a skillet over medium heat. Season chicken breasts with salt, black pepper, and garlic powder. Cook until golden brown on both sides, 5–7 minutes per side. Remove from heat and cut chicken into bite-sized pieces.
03 -
Bring a large pot of salted water to a boil. Add penne or rotini and cook until al dente according to package instructions, then drain thoroughly.
04 -
In a large bowl, combine cooked pasta, broccoli florets, cut chicken pieces, and Alfredo sauce. Stir until evenly coated.
05 -
Pour the mixture into a greased baking dish, distributing evenly. Sprinkle shredded Parmesan cheese over the top.
06 -
Place the dish in the preheated oven and bake for 25–30 minutes, or until bubbling and golden brown on top.
# Extra Tips:
01 -
Blanching broccoli briefly before adding it to the bake keeps the florets vibrant and prevents overcooking.
02 -
For a richer flavor, prepare homemade Alfredo sauce with quality cream and freshly grated Parmesan.
03 -
Allow the casserole to rest 5 minutes before serving for cleaner slices.