Chicken and Broccoli Baked Alfredo
This Chicken and Broccoli Baked Alfredo is a creamy and comforting dish that combines tender chicken, fresh broccoli, and an indulgent Alfredo sauce, all baked to perfection. It’s a hearty meal that’s perfect for family dinners.
Equipment
- 1 large pot
- 1 colander
- 1 baking dish (9x13 inches)
- 1 cooking spoon
- 1 mixing bowl
- 1 whisk
- 1 oven
Ingredients
- 2 cups rotini pasta
- 2 cups cooked chicken, diced
- 2 cups broccoli florets Blanch for 2-3 minutes until tender but still bright green.
- 2 cups Alfredo sauce Store-bought or homemade.
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste none salt and pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the rotini pasta according to package instructions until al dente. Drain and set aside in a large mixing bowl.
- In the large pot, bring water to a boil. Add the broccoli florets and blanch for 2-3 minutes until tender but still bright green. Drain and set aside.
- In the mixing bowl with the pasta, add the cooked chicken, blanched broccoli, Alfredo sauce, olive oil, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly coated.
- Transfer the mixture into a greased baking dish.
- Top with shredded mozzarella and grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes or until the top is bubbly and golden brown.
- Remove from the oven and let it sit for 5 minutes before serving. Enjoy your delicious Chicken and Broccoli Baked Alfredo!
Notes
Feel free to customize this recipe by adding other vegetables like bell peppers or spinach.
You can use store-bought Alfredo sauce or make your own for a fresher taste.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.