Easy Chicken Alfredo Broccoli Bake
This creamy and comforting Chicken Alfredo Broccoli Bake combines tender chicken, vibrant broccoli, and a rich Alfredo sauce, all baked to bubbly perfection. It's an easy-to-make casserole that's sure to become a family favorite for a satisfying and hearty meal.
Equipment
- Large skillet
- Baking Sheet
- saucepan
- Large bowl
- 9x13 inch baking dish
- Oven
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 large head of broccoli, cut into florets about 4 cups
- 2 tbsp olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper, or to taste
- Pinch of nutmeg optional
- 8 oz pasta such as penne, rotini, or farfalle
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.
- Spread the broccoli florets on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 15-20 minutes, or until tender-crisp.
- Melt butter in a saucepan over medium heat.
- Add garlic and cook until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer.
- Reduce heat and simmer for 5 minutes, or until slightly thickened.
- Stir in Parmesan cheese until melted and smooth.
- Season with salt, pepper, and nutmeg (if using).
- In a large bowl, combine the cooked pasta, cooked chicken, roasted broccoli, and Alfredo sauce.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle with mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let it cool slightly before serving.
Notes
For a keto-friendly version, replace the pasta with cauliflower rice or zucchini noodles. You can also add cooked bacon or ham for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.