Chicken and Broccoli Baked Alfredo
A comforting and rich baked dish featuring creamy Alfredo sauce, tender chicken, and vibrant broccoli, perfect for any gathering or weeknight dinner.
Ingredients
Main ingredients
- 2 cups cooked chicken, diced Use tender, cooked chicken for best results.
- 2 cups steamed broccoli florets Fresh or frozen broccoli can be used.
- 12 oz fettuccine or penne pasta Choose your preferred pasta shape.
- 2 cups Alfredo sauce Can be store-bought or homemade.
- 1 cup shredded mozzarella cheese For a gooey topping.
- 1/2 cup grated Parmesan cheese Adds nutty flavor.
- 1 tsp garlic powder Enhances flavor.
- 1 tsp Italian seasoning For extra depth of flavor.
- to taste none salt and pepper Essential for seasoning.
- 1 tbsp olive oil To grease the baking dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Grease a 9x13-inch baking dish with olive oil.
- In a large mixing bowl, combine the cooked pasta, diced chicken, and steamed broccoli. Add in Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir gently until well coated.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle mozzarella and Parmesan cheese on top.
Baking
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
To lighten the dish, use whole grain pasta or substitute half of the Alfredo sauce with Greek yogurt. Ensure pasta is slightly undercooked to prevent mushiness.