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Divine Chicken Broccoli Alfredo Pasta Bake Sensation

Chicken Broccoli Alfredo Pasta Bake

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Make this Chicken Broccoli Alfredo Pasta Bake for a simple and deeply satisfying dinner. It brings together tender chicken, bright broccoli, and creamy Alfredo sauce in one comforting bake. You will love this easy family favorite.

Ingredients

Scale
  • 1 pound pasta (e.g., penne or rotini)
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups fresh broccoli florets
  • 2 cups prepared Alfredo sauce
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus extra for topping
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken, salt, and pepper. Cook until the chicken is browned and cooked through. Remove the chicken from the skillet.
  4. Add the broccoli florets to the same skillet. Sauté for 3-4 minutes until slightly tender-crisp.
  5. In a bowl, whisk together the Alfredo sauce, heavy cream, 1 cup of Parmesan cheese, and garlic powder until smooth.
  6. In a large mixing bowl, combine the cooked pasta, cooked chicken, and sautéed broccoli. Pour the sauce mixture over the pasta and toss gently to coat everything evenly.
  7. Transfer the pasta mixture to the prepared baking dish. Sprinkle the top with extra Parmesan cheese.
  8. Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly. Let it rest for 5 minutes before serving.

Notes

  • For an extra vibrant flavor, add a pinch of nutmeg to the sauce mixture.
  • If you prefer a lighter sauce, substitute half of the heavy cream with milk, but watch the baking time as it might need a little less time.
  • You can use pre-cooked rotisserie chicken to save time during preparation.

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