Chicken Broccoli Alfredo Bake (Print)
Juicy chicken and crisp broccoli mixed with bow-tie pasta in a smooth, homemade cheese sauce, baked till golden and hot.
# Ingredients:
→ Main Ingredients
01 -
1 cup Parmesan cheese, freshly grated
02 -
2 tbsp olive oil
03 -
3 cloves garlic, finely chopped
04 -
2 cups broccoli florets, fresh
05 -
Salt and pepper as needed
06 -
1 tsp blend of Italian herbs
07 -
8 oz of penne or farfalle pasta
08 -
1 cup heavy cream
09 -
3-4 chicken breasts, boneless and skinless (about 1 pound)
# Steps:
01 -
Get the oven set to 375°F (190°C). Use olive oil to coat the inside of a 9×13-inch pan.
02 -
Heat a skillet on medium. Cook the diced chicken, seasoned with pepper and salt, until golden (6-8 minutes).
03 -
Toss broccoli and garlic into the skillet. Give it 3-4 minutes on the heat until the broccoli turns bright green.
04 -
Follow the package for cooking pasta in salted water. Stop when it’s al dente, then drain but save a little water.
05 -
On low heat, warm the cream in a saucepot. Stir in Parmesan so it melts smooth. Add the Italian spices.
06 -
In your dish, stir in the cooked pasta, mixed chicken, broccoli, and sauce. Make sure it's evenly coated.
07 -
Place the dish in the oven for 20-25 minutes. It'll get bubbly with a lightly golden top.
# Additional Notes:
01 -
You can use a bit of your saved pasta water to thin the sauce before baking if needed.