When it comes to weeknight dinners that are both comforting and full of flavor, few dishes compare to the rich and hearty Chicken & Broccoli Alfredo Bake. This oven-baked twist on the classic Alfredo pasta blends juicy chunks of chicken, tender broccoli florets, and pasta smothered in a velvety Alfredo sauce, then topped with golden-baked cheese. It’s the kind of meal that brings everyone to the table with anticipation—and leaves them asking for seconds.
Why You’ll Love This Recipe
-
One-Dish Wonder – It’s a full meal in one baking dish—protein, veggies, and carbs all in one.
-
Family Favorite – Creamy and cheesy, this bake is always a hit with kids and adults alike.
-
Make-Ahead Friendly – Assemble it earlier in the day and pop it in the oven just before dinner.
-
Great for Leftovers – Reheats beautifully for lunch the next day.
Ingredients
-
3 cups cooked chicken, shredded or cubed
-
2 cups broccoli florets (fresh or frozen and thawed)
-
12 oz penne or rotini pasta (cooked and drained)
-
2 tablespoons butter
-
3 cloves garlic, minced
-
2 cups heavy cream
-
1 ½ cups grated Parmesan cheese
-
1 ½ cups shredded mozzarella cheese
-
Salt and pepper to taste
-
1 teaspoon Italian seasoning
-
½ teaspoon crushed red pepper flakes (optional)
-
¼ cup chopped parsley (for garnish)
Instructions
Please Head On keep on Reading (>)
No Responses Yet