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Chicken and Broccoli Alfredo Bake

A comforting and easy bake that brings together pasta, chicken, and broccoli in a creamy Alfredo sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or cubed Rotisserie chicken works beautifully for a quicker option.
  • 3 cups fresh or frozen broccoli florets Fresh offers a delightful crunch, while frozen simplifies prep.
  • 8 ounces fettuccine pasta Feel free to use whole wheat or gluten-free versions if needed.
  • 2 cups Alfredo sauce Store-bought or homemade.
  • 1 cup shredded mozzarella You can substitute with dairy-free cheese if needed.
  • 1/2 cup grated Parmesan cheese You can substitute with dairy-free cheese if needed.
  • 1 teaspoon garlic powder For that extra flavor boost.
  • to taste salt and pepper To taste.
  • 1/2 cup breadcrumbs For topping. For a crunchier finish, try panko breadcrumbs.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
  3. In a large bowl, mix the cooked chicken, broccoli, drained pasta, and Alfredo sauce. Sprinkle in garlic powder, salt, and pepper, and stir until everything is perfectly coated.
  4. Pour the mixture into a greased 9x13 inch baking dish.
  5. Sprinkle the mozzarella and Parmesan cheese evenly over the top, followed by the breadcrumbs.
Cooking
  1. Place the dish in your preheated oven and bake for about 30 minutes.
  2. Once golden and bubbly, remove from the oven and allow it to rest for a few minutes before serving.

Notes

For extra nutrition, add veggies like spinach or bell peppers. Substitute chicken for shrimp or chickpeas for a vegetarian version. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze unbaked casserole for up to 3 months; thaw overnight before baking.