Description
A creamy and comforting bake featuring tender chicken, fresh broccoli, and pasta in Alfredo sauce topped with Parmesan cheese—perfect for busy weeknights.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 8 oz penne or rotini pasta
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, drizzle olive oil and cook seasoned chicken breasts until golden brown (about 5-7 minutes per side). Remove from heat and cut into bite-sized pieces.
- Boil salted water in a large pot, and cook pasta according to package directions until al dente, then drain.
- In a large bowl, mix cooked pasta, broccoli florets, cut chicken, and Alfredo sauce until well combined.
- Pour the mixture into a greased baking dish and top with Parmesan cheese.
- Bake for 25-30 minutes or until bubbly and golden brown.
Notes
To make the dish healthier, consider using whole-wheat pasta and light Alfredo sauce. You can also add more veggies for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg