Chicken and Broccoli Baked Alfredo
A heartwarming dish of creamy Alfredo sauce, tender chicken, and vibrant broccoli, baked to perfection with a cheesy topping.
Ingredients
Main Ingredients
- 2 cups cooked chicken, diced Tender bites that blend seamlessly with the sauce.
- 2 cups broccoli florets, steamed Provides a beautiful pop of color and fresh flavor.
- 12 oz fettuccine or penne pasta, cooked al dente Forms the backbone of this dish.
- 2 cups Alfredo sauce Store-bought or homemade for a richer flavor.
- 1 cup shredded mozzarella cheese Melted into gooey perfection.
- 1/2 cup grated Parmesan cheese Adds nutty richness.
- 1 tsp garlic powder Infuses the dish with aromatic undertones.
- 1 tsp Italian seasoning Rounds out the flavors.
- Salt and pepper to taste Balances the entire dish.
- 1 tbsp olive oil For greasing the dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a rolling boil. Add pasta and cook according to package instructions until al dente. Drain and let cool.
- Grease a 9×13-inch baking dish with olive oil.
- In a large mixing bowl, combine cooked pasta, diced chicken, and steamed broccoli.
- Pour in the Alfredo sauce, sprinkle garlic powder and Italian seasoning, and mix gently until everything is coated.
- Pour the mixture into the prepared baking dish and spread evenly. Top with shredded mozzarella and grated Parmesan.
Baking
- Bake for 25-30 minutes or until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Serve with a crisp salad or garlic bread. Use fresh broccoli for best results and avoid overcooking pasta.