Chicken & Broccoli Alfredo Bake
Ingredients (US Measurements)
To serve approximately 6 people, gather the following ingredients:
3–4 boneless, skinless chicken breasts (about 1 lb), diced 2 cups fresh broccoli florets 8 oz pasta (penne or farfalle work best — about 2½ cups dry) 1 cup heavy cream 1 cup freshly grated Parmesan cheese 3 garlic cloves, minced 1 tsp Italian seasoning Salt and black pepper, to taste 2 tbsp olive oil
Step-by-Step Cooking Instructions
- Preheat the Oven
Start by preheating your oven to 375°F (190°C).
Grease a 9×13 inch baking dish with a light coating of olive oil to prevent sticking.
- Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add your diced chicken, season with salt and pepper, and sauté for 6–8 minutes until golden and fully cooked. Set aside.
- Sauté Garlic and Broccoli
In the same skillet, add the remaining 1 tbsp olive oil.
Toss in minced garlic and broccoli florets.
Sauté for 3–4 minutes, stirring often, until the garlic is fragrant and the broccoli turns bright green but still crisp.6. Combine All Ingredients
In your prepared baking dish, mix:
Cooked pasta Sautéed chicken Garlic and broccoli Alfredo sauce
Stir everything together until well combined and evenly coated.
- Bake to Golden, Bubbling Perfection
Place the dish in the oven and bake uncovered for 20–25 minutes, or until the top is golden and the sauce is bubbling around the edges.
Let the bake rest for 5–10 minutes before serving. This allows the flavors to meld and makes for easier slicing.
- Boil the Pasta
Bring a large pot of salted water to a boil and cook your pasta until al dente according to the package instructions.
Drain well, reserving 1/4 cup of pasta water in case you need to loosen the sauce later.
- Make the Alfredo Sauce
In a saucepan, heat the heavy cream over low heat.
Once warm, add the Parmesan cheese, stirring constantly until the sauce becomes thick and smooth.
Stir in Italian seasoning, and season with salt and pepper to taste.
