This Chicken Broccoli Alfredo Bake is a favorite in my family. It is simple and straightforward to make, as most comfort food is, and is a great way to get kids eating more protein and veggies. The creamy, cheesiness of this dish makes it a hit! If you are looking for an easy dinner casserole that will work it's way into your regular rotation, this is it!
Why this Chicken Broccoli Alfredo Pasta is awesome
- An easy way to get kids to eat more veggies
- Protein, carbs and veggies all in one dish
- Everyone loves the cheesy flavor
- penne pasta
- olive oil
- boneless, skinless chicken breasts
- salt and pepper
- garlic powder
- Alfredo sauce
- Parmesan cheese
- cooking spray
- shredded mozzarella cheese
How to make chicken broccoli alfredo recipe
Preheat oven to 375 degrees.
Set a large pot to boil for the pasta. While the penne pasta is cooking, cut up your boneless, skinless chicken breasts and season them with salt and pepper. Add the chicken to a large skillet coated with olive oil. Cook over medium-high heat until the chicken is no longer pink.
Drain the pasta when done, and return to the stock pot. Add in the fresh broccoli florets, chicken, jars of Alfredo sauce and salt and pepper to taste. Stir well.
Spray a 9x13 baking dish with cooking spray. Pour mixture from stock pot into the casserole dish and top with the Parmesan cheese.
Sprinkle the shredded mozzarella to the top of the dish.
Bake at 375 degrees for 25-30 minutes. I love serving this with a salad and some garlic bread.
I love how easy this meal is to make thanks to a supermarket short cut like jarred Alfredo sauce. When you have a busy schedule and are just trying to get a yummy meal on the table, this is a huge time saver.
Chicken Broccoli Alfredo Bake
- Preheat oven to 375 degrees.
- Set a stock pot to boil for the pasta. While the penne pasta is cooking, cut up your boneless, skinless chicken breasts and season them with salt and pepper.
- Add the chicken to a pan coated with olive oil. Cook over medium heat until the chicken is no longer pink.
- Drain the pasta when done and return to the stock pot. Add in the broccoli florets, chicken, Alfredo sauce and salt and pepper to taste. Mix well.
- Spray a 9x13 baking dish with cooking spray. Pour mixture from stock pot into the casserole dish and top with the Parmesan cheese.
- Add the shredded mozzarella to the top of the dish.
- Bake at 375 degrees for 25-30 minutes.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
You can cover it with foil and store in the refrigerator for 4-5 days.
Yes, that is a great shortcut that makes the dish even quicker since the rotisserie chicken is already cooked.
This meal would go perfectly with a side salad and some crusty bread or garlic bread.
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