Chicken and Broccoli Alfredo Bake
A creamy, cheesy baked dish featuring chicken, broccoli, and pasta in a rich Alfredo sauce.
Ingredients
- 3-4 boneless, skinless chicken breasts chicken breasts about 1 lb
- 2 cups fresh broccoli florets
- 8 oz farfalle or penne pasta
- 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
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
- Sauté cubed chicken seasoned with salt and pepper in a skillet over medium heat until golden brown (6-8 minutes).
- Add minced garlic and broccoli to the skillet; sauté for an additional 3-4 minutes until broccoli is bright green.
- Cook pasta in salted water until al dente according to package instructions; drain but reserve some pasta water.
- Heat heavy cream in a saucepan and stir in Parmesan until melted; add Italian seasoning.
- Combine cooked pasta, sautéed chicken, broccoli, and creamy sauce in the baking dish; mix until well coated. Bake for 20-25 minutes until bubbly and slightly golden on top.
Notes
Customize by adding other vegetables or using leftover roasted chicken for a quicker preparation.