Chicken and Broccoli Alfredo Bake
A comforting and creamy pasta casserole featuring tender chicken, fresh broccoli, and a rich Alfredo sauce, perfect for weeknight dinners and gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 16 oz (450g) Farfalle pasta, cooked al dente
- 1.5 lbs (680g) Chicken breast, cut into bite-sized chunks
- 3 cups (250g) Broccoli florets, lightly steamed
- 2 cups (480ml) Heavy cream
- 1/2 cup (115g) Unsalted butter
- 1.5 cups (150g) Parmesan cheese, freshly grated and divided
- 2 cups (225g) Shredded mozzarella, for the cheese pull
- 2 tbsp (8g) Fresh parsley, finely chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the Farfalle pasta according to the package instructions until al dente. Drain and set aside.
- Melt the unsalted butter in a large skillet over medium heat. Add the bite-sized chicken chunks and cook until browned and cooked through, about 5-7 minutes.
- Pour in the heavy cream and stir. Add 1 cup of Parmesan cheese and mix until the cheese melts and the sauce thickens slightly.
- Combine the cooked pasta, broccoli florets, and the creamy chicken sauce in a large mixing bowl. Stir until well combined.
- Transfer the mixture into a large baking dish. Top with the remaining Parmesan cheese and the shredded mozzarella.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and sprinkle with finely chopped parsley before serving.
Notes
Make sure not to overcook the pasta, as it will continue to cook in the oven. You can also add different proteins like shrimp or sausage.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg