Alfredo Chicken Broccoli Bake
A creamy, cheesy, family-friendly Alfredo chicken broccoli bake that comes together in under an hour. Perfect for busy weeknights.
Servings: 6
Calories: 397kcal
Equipment
- Large pot
- Strainer
- 9x13 baking dish
- Mixing bowl
- Wooden spoon
Ingredients
- 12 ounces penne pasta
- 1 cup broccoli florets
- 2 cups cooked diced chicken
- 1 jar Alfredo sauce 15 oz
- ½ cup milk or water
- 2 cups shredded mozzarella cheese divided
- Cooking spray
- 1 tablespoon chopped parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. During the last two minutes, add the broccoli so it softens slightly. Drain well.
- Lightly grease a 9x13 baking dish with cooking spray and preheat the oven to 375°F.
- In a mixing bowl, stir together the pasta, broccoli, chicken, Alfredo sauce, and milk. Fold in one cup of mozzarella.
- Spread the mixture in the prepared baking dish and sprinkle the remaining mozzarella evenly over the top.
- Place the casserole in the oven and bake for 20 to 25 minutes, or until the cheese melts and turns lightly golden.
- Remove from the oven, let stand a few minutes, then garnish with parsley before serving.
Notes
- If your sauce seems too thick, add a bit more milk before baking.
- You can swap penne for rotini, shells, or ziti.
- Rotisserie chicken makes this recipe extra fast.
- To reheat leftovers creamier, mix in a splash of milk.
Nutrition
Calories: 397kcal | Carbohydrates: 45g | Protein: 27g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 310mg | Potassium: 422mg | Fiber: 2g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 15mg | Calcium: 236mg | Iron: 1mg
