Cheesy Baked Chicken and Broccoli Alfredo Pasta
This creamy, cheesy pasta dish with chicken and broccoli is perfect for busy weeknight dinners. Quick to prepare and loved by the whole family!
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups broccoli florets (fresh or frozen)
- 8 oz pasta (penne or rotini)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese For topping
- 1/2 cup grated Parmesan cheese For topping
Cooking Essentials
- 2 tbsp olive oil
- To taste salt & pepper
- 1 tbsp garlic powder Optional, but highly recommended!
- Fresh parsley, for garnish If feeling fancy
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente, adding the broccoli in the last 2 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt, pepper, and garlic powder, and cook until browned and cooked through, about 5-7 minutes.
Assembly
- Reduce heat, stir in the Alfredo sauce and broccoli, mixing until well combined and heated through.
- Combine the cooked pasta with the creamy chicken and broccoli mixture, stirring gently until evenly coated.
- Transfer the mixture to a greased baking dish and top with mozzarella and Parmesan cheese.
Baking
- Bake for about 20 minutes, or until the cheese is bubbly and golden.
- Sprinkle a little fresh parsley on top for garnish.
Notes
For a kick, add crushed red pepper flakes. For a vegetarian version, swap chicken for mushrooms or chickpeas. Store leftovers in an airtight container in the fridge for up to 3 days.