Chicken and Broccoli Alfredo Bake
Savor the delightful flavors of Chicken and Broccoli Alfredo Bake, where tender chicken and vibrant broccoli are enveloped in a rich, creamy Alfredo sauce over perfectly cooked pasta. This comforting dish is perfect for family gatherings or cozy weeknight dinners, promising to impress everyone at the table with its mouthwatering aroma and luscious textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 2 cups broccoli florets (fresh or frozen)
- 8 oz penne or rotini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tsp low-sodium soy sauce
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Cook the pasta in boiling salted water until al dente; drain without rinsing.
- In a skillet over medium heat, add olive oil and sauté minced garlic for about one minute. Add chicken breasts, season with salt and pepper, and cook until golden brown on both sides.
- Lower the heat and pour in heavy cream, stirring until combined. Add Parmesan cheese and soy sauce; mix until the cheese melts into a smooth sauce.
- Combine cooked pasta and broccoli into the skillet with the sauce; mix thoroughly.
- Transfer the mixture to the baking dish, top with additional cheese if desired, and bake for 20-25 minutes until bubbly.
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 540
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg
Find it online: https://carmenrecipes.com/chicken-and-broccoli-alfredo-bake/