Creamy Chicken Broccoli Alfredo Bake
A delicious oven-baked dish combining penne pasta, chicken, and broccoli in a creamy alfredo sauce, topped with melted mozzarella cheese.
Ingredients
Main Ingredients
- 12 oz Penne pasta Use dry penne pasta.
- 1.5 lb Chicken breast Boneless and skinless.
- 3 cups Broccoli florets
- 2 cups Alfredo sauce
- 1.5 cups Mozzarella Shredded or thinly sliced.
- 1 teaspoon Garlic powder
- to taste Salt Add after mixing sauce and cheese.
- 1 tablespoon Neutral cooking oil As needed for cooking chicken.
Instructions
Preparation
- Preheat your oven to 375°F.
- Boil the penne pasta until just under al dente and steam the broccoli florets until tender.
- In a large mixing bowl, combine the cooked chicken, pasta, steamed broccoli, and alfredo sauce, ensuring everything is well-coated.
- Pour the mixture into a baking dish and sprinkle the top generously with mozzarella cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
Notes
Warm dairy gently to prevent separation. Keep pasta slightly firm before baking, and reserve some cheese for topping. Serve with a crisp green salad or steamed vegetables. For easier assembly, prepare components ahead and refrigerate. Refrigerate leftovers promptly and reheat until hot throughout.