This Chicken and Broccoli Baked Alfredo combines creamy alfredo sauce with tender chicken, perfectly cooked broccoli, and pasta, all baked to golden perfection. The melted mozzarella on top creates a beautiful, bubbling crust, while the creamy sauce coats every bite, making it the ultimate comfort food.
- Ingredients:
- 2 chicken breasts, boneless and skinless, diced
- 2 cups broccoli florets
- 1 lb penne pasta (or your choice of pasta)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Cook the pasta according to the package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and cook for 1-2 minutes, until fragrant. Add the heavy cream and chicken broth, bringing it to a simmer. Let it cook for 3-4 minutes, or until slightly thickened.
- Stir in the Parmesan and mozzarella cheese, and continue to stir until the cheese melts and the sauce becomes creamy.
- Add the cooked chicken, broccoli florets, and pasta to the sauce. Stir everything to coat in the creamy sauce.
- Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle additional mozzarella cheese on top.
- Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped fresh parsley before serving.
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