Description
This Irresistible Chicken and Broccoli Alfredo Bake is a creamy, comforting casserole perfect for a family dinner. Tender chicken breasts sautéed with fresh broccoli and garlic are combined with al dente pasta and a rich Parmesan Alfredo sauce, then baked to bubbly perfection. Easy to prepare and packed with flavor, it’s an ideal one-dish meal for busy weeknights.
Ingredients
Units
Scale
Chicken
- 3-4 boneless, skinless chicken breasts (about 1 lb)
Broccoli
- 2 cups fresh broccoli florets
Pasta
- 8 oz farfalle or penne pasta
Sauce
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil (divided, for sautéing and greasing)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with 1 tablespoon of olive oil to prevent sticking and for added flavor.
- Sauté chicken: Cut the chicken breasts into bite-sized cubes and season with salt and pepper. Heat a skillet over medium heat with 1 tablespoon of olive oil, then sauté the chicken until golden brown and cooked through, about 6-8 minutes.
- Add vegetables: Add the minced garlic and fresh broccoli florets to the skillet with the chicken. Sauté together for an additional 3-4 minutes until the broccoli turns bright green and slightly tender.
- Cook pasta: In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain the pasta, reserving some pasta water for adjusting sauce consistency if needed.
- Prepare sauce: In a saucepan over medium heat, warm the heavy cream and gradually stir in the freshly grated Parmesan cheese until fully melted and smooth. Add the Italian seasoning and season with additional salt and pepper to taste.
- Combine and bake: In the greased baking dish, combine the cooked pasta, sautéed chicken and broccoli mixture, and creamy Alfredo sauce. Mix everything thoroughly so the pasta is well coated. Bake uncovered in the preheated oven for 20-25 minutes, or until the casserole is bubbly and lightly golden on top.
Notes
- Use fresh broccoli for the best texture and flavor; frozen broccoli may become mushy when baked.
- Reserve some pasta water to thin the Alfredo sauce if it becomes too thick.
- You can substitute Parmesan with Pecorino Romano for a sharper taste.
- For a lower-fat version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Let the bake rest for 5 minutes after removing from the oven to set and cool slightly before serving.
