Description

This Irresistible Chicken and Broccoli Alfredo Bake is a creamy, comforting casserole featuring tender sautéed chicken, fresh broccoli florets, and pasta coated in a rich homemade Alfredo sauce. Perfectly baked to achieve a golden, bubbly top, this dish combines the classic flavors of garlic, Parmesan, and Italian seasoning into an easy weeknight dinner the whole family will love.

Ingredients

Units Scale

Chicken:

3-4 boneless, skinless chicken breasts (about 1 lb)

Broccoli:

2 cups fresh broccoli florets

Pasta:

8 oz farfalle or penne pasta

Sauce:

1 cup heavy cream
1 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil

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Instructions

Preheat oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish lightly with olive oil to prevent sticking.
Sauté chicken: Heat a skillet over medium heat and add olive oil. Cube the chicken breasts and season with salt and pepper. Sauté the chicken pieces until golden brown and cooked through, about 6-8 minutes.
Add vegetables: To the same skillet, add the minced garlic and broccoli florets. Sauté for an additional 3-4 minutes until the broccoli is bright green and slightly tender.
Cook pasta: Boil a pot of salted water and cook the farfalle or penne pasta according to package instructions until al dente. Drain the pasta, reserving a small cup of pasta water to adjust sauce consistency if needed.
Prepare sauce: In a saucepan over low heat, warm the heavy cream. Gradually stir in the freshly grated Parmesan cheese until melted and smooth. Add Italian seasoning and season with salt and pepper to taste.
Combine and bake: In the prepared baking dish, mix together the cooked pasta, sautéed chicken, broccoli, and creamy Alfredo sauce until everything is evenly coated. If the sauce is too thick, add a splash of reserved pasta water. Bake in the preheated oven for 20-25 minutes until the top is bubbly and slightly golden.

Notes

Use fresh broccoli for the best texture and flavor, but frozen broccoli can work in a pinch—thaw and drain excess water first.
For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before serving.
If you prefer a crispier topping, sprinkle extra Parmesan or breadcrumbs on top before baking.

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