Creamy Chicken and Broccoli Alfredo Bake for Cozy Nights

This Chicken and Broccoli Alfredo Bake is a comforting and delicious dish perfect for cozy nights.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 560

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Chicken Breasts skinless and boneless

For the Broccoli

2 cups Broccoli Florets fresh or frozen

For the Pasta

2 cups Pasta (e.g., penne, rotini) cooked until al dente

For the Sauce

2 cups Alfredo Sauce homemade or store-bought

For Cooking

2 tablespoons Olive Oil or avocado oil

For the Topping

1 cup Shredded Parmesan Cheese or mozzarella

For Seasoning

to taste Salt
to taste Pepper

Equipment

Oven
Skillet
large pot
Mixing Bowl
Baking Dish

Method

Step‑by‑Step Instructions for Chicken and Broccoli Alfredo Bake

Preheat the oven to 375°F (190°C) and grease your baking dish with olive oil.
In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, add to the pan, and cook for 5-7 minutes per side until golden brown.
Boil a large pot of salted water, add the pasta, and cook according to package instructions until al dente, about 8-10 minutes. Drain and keep warm.
In a large mixing bowl, combine the cooked pasta, chopped chicken, and broccoli florets. Pour in the Alfredo sauce and mix gently.
Transfer the mixture to the prepared baking dish and sprinkle with shredded Parmesan cheese.
Bake in the preheated oven for 25-30 minutes until golden brown and bubbly.
Let the dish rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 150IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

This dish can be made ahead and stored in the fridge before baking. Reheat with a splash of milk to retain creaminess.

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