Chicken and Broccoli Alfredo Bake
A comforting dish combining tender chicken, vibrant broccoli, and rich Alfredo sauce, baked to golden perfection. Perfect for family dinners or casual gatherings.
Ingredients
Main Protein
- 3-4 pieces boneless, skinless chicken breasts Cut into bite-sized pieces and season lightly.
Starch/Pasta
- 8 oz farfalle or penne pasta Cook according to package directions until al dente.
Seasoning/Spice Blend
- 1 tsp Italian seasoning Sprinkle into the sauce for fragrant notes.
Liquids/Dairy
- 1 cup heavy cream Mix with cheese to form the sauce.
Aromatics & Vegetables
- 3 cloves garlic Mince garlic and sauté in skillet.
- 2 cups broccoli florets Blanch briefly before adding to the dish.
Optional Finishing Ingredients
- 1 cup freshly grated Parmesan cheese Mix into the sauce and sprinkle on top before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook your pasta in boiling salted water for about 8-10 minutes until al dente. Save a cup of pasta water before draining.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown and no longer pink inside.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Combining and Baking
- Stir in the cooked pasta and broccoli florets. Add the heavy cream and Italian seasoning, mixing until everything is coated in the creamy sauce.
- Gently fold in 1 cup of freshly grated Parmesan cheese.
- Transfer the mixture to a greased baking dish and bake for 20-25 minutes until bubbly and golden on top.
Notes
For variations, consider adding crushed red pepper for heat or substitute chicken with firm tofu or seafood. Store leftovers in an airtight container for up to 3 days.