Description
A cozy and comforting dish featuring tender chicken, vibrant broccoli, and pasta, all baked in a creamy Alfredo sauce.
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 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