If you’re searching for a cozy dish that’s easy to make and packed with flavor, then Chicken and Broccoli Alfredo Bake is just what you need. This comforting meal combines tender chicken, vibrant broccoli, and pasta, all coated in a creamy Alfredo sauce, creating a delightful harmony of flavors. It’s perfect for busy weeknights or family gatherings and is sure to satisfy everyone at the table.
Why You’ll Love This Recipe
- Quick & Easy: This recipe comes together in about 40 minutes, making it perfect for a weeknight dinner.
- Simple Ingredients: With just a handful of everyday ingredients, you can create a delicious meal without a trip to the specialty store.
- Crowd-Pleaser: Everyone loves cheesy pasta dishes, and this one is no exception!
- Comforting: The creamy sauce and tender chicken offer a warm and satisfying experience that feels like a warm hug.
- Versatile: You can easily change up the veggies or pasta shape to suit your tastes.
Ingredients Needed
For the Chicken and Pasta:
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh broccoli florets
- 8 oz farfalle or penne pasta
For the Alfredo Sauce:
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Additional:
- 2 tbsp olive oil
How to Make Chicken and Broccoli Alfredo Bake
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil to ensure your bake doesn’t stick.
- Prepare the Chicken: Cube the chicken breasts and season with salt and pepper. Heat the olive oil in a skillet over medium heat. Sauté the chicken for about 6–8 minutes, or until it’s golden brown and fully cooked.
- Add Broccoli and Garlic: Incorporate the minced garlic and broccoli florets into the skillet. Cook everything together for an additional 3–4 minutes, until the broccoli becomes bright green.
- Cook the Pasta: Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente (usually about 8-10 minutes). Reserve ½ cup of pasta water before draining the rest.
- Make the Alfredo Sauce: In a separate saucepan, heat the heavy cream over low heat. Slowly melt in the Parmesan cheese, stirring continuously until smooth and creamy. Add in the Italian seasoning for extra flavor.
- Combine Everything: In the prepared baking dish, mix together the cooked pasta, sautéed chicken, broccoli, and Alfredo sauce. Stir well until everything is evenly coated.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the dish is bubbly and has a slightly golden top.
Serving and Storage Tips
Serve your Chicken and Broccoli Alfredo Bake warm, garnished with extra Parmesan or fresh parsley for a pop of color. To store leftovers, place them in an airtight container in the refrigerator. Reheat in the microwave or oven until warmed through, adding a splash of cream if needed to keep it creamy.
Helpful Notes
- Tips: To add more flavor, consider adding cooked bacon or some red pepper flakes for a kick.
- Variations: Swap out the broccoli for spinach or asparagus for a different twist on this great dish.
Conclusion
Chicken and Broccoli Alfredo Bake is a delightful meal that checks all the boxes: simple, quick, and utterly satisfying. It’s perfect for bringing the family together at the dinner table. If you try this recipe, please leave a comment and star rating below! We would love to hear your thoughts and any variations you made. Don’t forget to share this recipe on Pinterest and Facebook to spread the deliciousness!
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just make sure to thaw and drain it well before adding it to the dish.
Is this recipe freezer-friendly?
Absolutely! You can freeze leftover Chicken and Broccoli Alfredo Bake in airtight containers for up to 3 months. Reheat in the oven for best results.
How do I make this gluten-free?
To make this recipe gluten-free, substitute the pasta with gluten-free pasta options, which are widely available.
Print
Chicken and Broccoli Alfredo Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (with pasta substitution)
Description
A cozy and comforting dish featuring tender chicken, vibrant broccoli, and pasta, all baked in a creamy Alfredo sauce.
Ingredients
- 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 your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
- Cube the chicken breasts and season with salt and pepper. Heat olive oil in a skillet over medium heat, sauté the chicken for about 6–8 minutes until golden brown and fully cooked.
- Add minced garlic and broccoli florets to the skillet, cooking for an additional 3–4 minutes until the broccoli is bright green.
- In a pot, bring salted water to a boil, add pasta and cook until al dente (about 8-10 minutes). Reserve ½ cup of pasta water, then drain the rest.
- In a separate saucepan, heat heavy cream over low heat. Gradually melt in Parmesan cheese, stirring continuously until smooth, and add Italian seasoning.
- In the prepared baking dish, mix cooked pasta, sautéed chicken, broccoli, and Alfredo sauce until everything is evenly coated.
- Bake in the preheated oven for 20–25 minutes until bubbly with a slightly golden top.
Notes
Garnish with extra Parmesan or fresh parsley. Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg