Description

This creamy, cheesy Chicken Broccoli Alfredo Bake brings together roasted chicken, crisp-tender broccoli, and pasta all smothered in rich Alfredo sauce and topped with melty mozzarella. It’s a family favorite that’s easy to prep ahead and freezes beautifully.

Ingredients

2 large chicken breasts, cubed

3 cups broccoli florets

12 oz penne or rigatoni pasta

2 cups Alfredo sauce (homemade or store-bought)

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Toss broccoli florets and cubed chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread evenly on baking sheet. Roast for 20–25 minutes until chicken is cooked and broccoli edges are crisp.

3. Meanwhile, boil pasta in salted water until al dente. Drain and set aside.

4. In a large bowl, combine cooked pasta, roasted chicken and broccoli, Alfredo sauce, and half the Parmesan. Mix well.

5. Pour mixture into a greased 9×13-inch baking dish. Top with mozzarella and remaining Parmesan.

6. Bake at 375°F (190°C) for 20–25 minutes, until top is golden and bubbly.

7. Let rest for 5–10 minutes before serving.

Notes

For best texture, avoid overcooking the pasta before baking.

Use freshly grated cheese for optimal melt and flavor.

You can assemble and freeze the dish before baking for up to 2 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 2g
Sodium: 740mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 38g
Cholesterol: 130mg

Keywords: chicken bake, alfredo pasta, broccoli casserole