Description
A creamy and flavorful Chicken and Broccoli Alfredo Bake, perfect for a comforting meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh broccoli florets
- 8 oz farfalle or penne pasta
- 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
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
- In a skillet over medium heat, sauté cubed chicken seasoned with salt and pepper until golden brown (6-8 minutes).
- Add minced garlic and broccoli to the skillet; sauté for an additional 3-4 minutes until broccoli is bright green.
- Cook pasta in salted water until al dente according to package instructions; drain but reserve some pasta water.
- In a saucepan, heat heavy cream and stir in Parmesan until melted; add Italian seasoning.
- Combine cooked pasta, sautéed chicken, broccoli, and creamy sauce in the baking dish; mix until well coated.
- Bake for 20-25 minutes until bubbly and slightly golden on top.
Notes
- Feel free to substitute with other pasta shapes if desired.
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Make sure not to overcook the broccoli, as it should retain its bright green color and slight crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: Chicken and Broccoli Alfredo Bake, comfort food, pasta bake