Chicken & Broccoli Alfredo Recipe
Chicken Alfredo with Broccoli is the perfect 30-minute dinner. Made with juicy chicken breast, tender broccoli, creamy alfredo sauce, and your favorite pasta.
Servings: 9
Calories: 341kcal
Equipment
- 1 Large Stock Pot
- 1 9x13-inch rectangle baking dish
- 1 large mixing bowl
- 1 wooden spoon
Ingredients
- 8 ounces uncooked pasta (about 16 ounces cooked)
- 12 ounces frozen broccoli florets
- 2 cups cooked chicken, cut or shredded
- 15 ounces alfredo sauce
- ½ cup parmesan cheese, grated or shredded
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups mozzarella cheese, shredded
Instructions
- Cook the 8 ounces pasta in salty boiling water until just a minute under al dente. Add the 12 ounces frozen broccoli into the pasta water for the last two minutes and allow it to cook with the pasta. Carefully drain and set aside.
- Preheat the oven to 350 degrees F. and grab a 9x13-inch rectangle casserole dish. Add the cooked pasta and broccoli and spread it out in an even layer in the baking dish.
- In a large mixing bowl stir together the 2 cups cooked chicken, 15 ounces alfredo sauce, ½ cup parmesan cheese, ½ teaspoon Italian seasoning, ¼ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon ground black pepper until fully combined.
- Add it to the casserole dish on top of the pasta and broccoli. Stir together all the ingredients until combined. Spread it out into an even layer.
- Evenly top with a layer of 2 cups shredded mozzarella cheese and place into the oven to bake for about 15 to 20 minutes. To get it golden brown on the top, place it under the broiler on high for about 2 to 3 minutes.
- Carefully remove the chicken alfredo casserole from the oven and serve warm. Enjoy!
Video
Notes
- Use rotisserie chicken or cook the chicken breast in a large skillet over medium-high heat. Allow it to rest and cool before cutting into bite-sized pieces.
- Do not overcook the pasta! The cooking time may vary a little depending on the type of pasta, but cook it a minute or two under al dente. It should be able to be pierced with a fork but still be firm.
- You can use my Easy 3 Ingredients Alfredo Sauce if you prefer a homemade sauce. Just double the recipe to make sure that you have enough sauce for this pasta bake.
- Taste and adjust the salt and ground black pepper according to your preference.
Nutrition
Calories: 341kcal | Carbohydrates: 24g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 729mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 462IU | Vitamin C: 34mg | Calcium: 221mg | Iron: 1mg
