Description
A creamy, comforting Chicken and Broccoli Alfredo Bake featuring tender chicken breasts, fresh broccoli, and pasta smothered in a rich Parmesan Alfredo sauce, all baked to golden perfection. This easy-to-make casserole combines sautéing, stove-top cooking, and baking for a satisfying family meal.
Ingredients
Scale
Chicken and Vegetables
- 3-4 boneless, skinless chicken breasts (about 1 lb), cubed
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Pasta
- 8 oz farfalle or penne pasta
Alfredo Sauce
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil to prevent sticking and prepare for baking.
- Sauté Chicken and Broccoli: Heat a skillet over medium heat and add olive oil. Season the cubed chicken breasts with salt and pepper and sauté until golden brown, about 6-8 minutes. Add minced garlic and broccoli florets, cooking for an additional 3-4 minutes until broccoli is crisp-tender and garlic is fragrant.
- Cook Pasta: Cook the pasta in boiling salted water according to package instructions until al dente. Drain thoroughly, reserving some pasta water in case the sauce needs thinning.
- Prepare Alfredo Sauce: In a saucepan over low heat, gently warm the heavy cream. Stir in freshly grated Parmesan cheese until it melts smoothly into the cream. Season the sauce with Italian seasoning, mixing well to create a flavorful and creamy base.
- Combine Ingredients: In the greased baking dish, combine the cooked pasta, sautéed chicken and broccoli mixture, and creamy Alfredo sauce. Mix all components thoroughly to ensure even distribution of sauce and ingredients.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the casserole is bubbly and the top is slightly golden, indicating that it’s heated through and ready to serve.
Notes
- You can substitute broccoli with other vegetables like cauliflower or spinach if preferred.
- Reserve some pasta water when draining pasta to thin the Alfredo sauce if it thickens too much.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
- Adding a sprinkle of breadcrumbs on top before baking can add a crunchy texture.
