Chicken & Broccoli Alfredo Bake
Dig into this Chicken & Broccoli Alfredo Bake—creamy, comforting, and loaded with flavor for the perfect hearty meal!
Ingredients
- 8 ounces uncooked pasta such as penne
- 4 cups broccoli florets
- 2 cups cooked chicken shredded or chopped (such as rotisserie)
- 1 15 ounce jar Alfredo sauce
- 1/2 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella
- Salt & pepper to taste
Instructions
- Preheat your oven to 375°F and position the rack in the top third of the oven.
- Boil a large pot of salted water and cook the pasta for 1 minute less than the package instructions. Add the broccoli to the pot 2 minutes before the pasta is done. Drain and transfer to a 9x13 casserole dish.
- Add the chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish, and mix well.
- Spread the mixture evenly in the dish, then sprinkle the mozzarella on top.
- Bake, uncovered, for 15-20 minutes until hot and bubbly. For a golden cheese topping, broil for a few minutes (watch closely to prevent burning). Season with salt and pepper to taste before serving.
Notes
Notes:
For added flavor, consider adding cooked bacon or sun-dried tomatoes to the dish before baking.
For added flavor, consider adding cooked bacon or sun-dried tomatoes to the dish before baking.