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!
Calories 429 kcal
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
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.
Calories: 429 kcal | Carbohydrates: 48 g | Protein: 29 g | Fat: 13 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 61 mg | Sodium: 322 mg | Potassium: 604 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 704 IU | Vitamin C: 68 mg | Calcium: 229 mg | Iron: 2 mg