Chicken and Broccoli Alfredo Bake
Pasta, chicken and broccoli in a creamy Alfredo sauce, topped with mozzarella and Parmesan and baked until bubbling.
Equipment
- 9x13 inch baking dish
Ingredients
Main Ingredients
- 8 oz penne or rotini
- 2 cup broccoli florets
- 2 cup cooked chicken diced or shredded
- 16 oz jar Alfredo sauce about 1 3/4 cups
- ½ cup milk
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ¼ tsp salt and black pepper to taste
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
Instructions
Cooking
- Preheat the oven to 350 degrees F and lightly grease a 9x13 inch baking dish. Boil the pasta in salted water for 1 minute less than the package directions. Add the broccoli for the last 3 minutes, then drain well.
- In a large bowl, stir the Alfredo sauce with the milk, garlic powder, Italian seasoning, salt and pepper until smooth.
- Add the pasta, broccoli and chicken to the bowl and stir until coated. Spread into the baking dish.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Cover with foil and bake for 15 minutes. Remove the foil and bake 10 to 15 minutes more, until bubbling and golden at the edges.
- Let the bake stand for 5 minutes before serving.
Notes
Reheat leftovers until they reach 165 degrees F. The unbaked casserole can be covered and refrigerated, then baked with a few extra minutes. Nutrition values are an estimate calculated from the ingredients and vary with the sauce brand.