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!
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. Let rest for a few minutes after taking it out of the oven.
Video
Notes
- For a faster prep time, substitute rotisserie chicken for chicken breast.
- For a stronger garlic flavor, substitute fresh minced garlic for garlic powder.
- To save time when assembling the casserole, cut up the chicken and broccoli in advance. Even the pasta can be cooked a day ahead and stored in the fridge.
Nutrition
Calories: 429kcalCarbohydrates: 48gProtein: 29gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 322mgPotassium: 604mgFiber: 4gSugar: 3gVitamin A: 704IUVitamin C: 68mgCalcium: 229mgIron: 2mg
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