Chicken Broccoli Alfredo Bake
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 kid eating more protein and veggies. The creamy, cheesiness of this dish makes it a hit!
Print
Pin
Servings: 8
Calories: 429kcal
Equipment
Ingredients
- 1 lb penne pasta
- 2 tbs olive oil
- 2 boneless, skinless chicken breasts, cubed
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 large head of broccoli cut into florets
- 2 16 oz jars of Alfredo sauce
- ¼ cup Parmesan cheese
- cooking spray
- 2 cups shredded mozzarella cheese
Instructions
- 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, garlic powder 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.
Video
Nutrition
Calories: 429kcal | Carbohydrates: 48g | Protein: 29g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 322mg | Potassium: 604mg | Fiber: 4g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 68mg | Calcium: 229mg | Iron: 2mg
Try this Recipe! Pin it for Later.Mention @vickycat or tag #messforless!