Description
A delicious and creamy Chicken and Broccoli Alfredo Bake that combines tender rotini pasta, shredded chicken, and fresh broccoli, all baked to perfection with a cheesy topping.
Ingredients
Scale
- 2 cups cooked rotini pasta
- 2 cups cooked, shredded chicken
- 2 cups broccoli florets (fresh or frozen)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 1/4 cup breadcrumbs (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
- In a large mixing bowl, combine the cooked rotini pasta, shredded chicken, broccoli florets, and Alfredo sauce. Mix well until all ingredients are evenly coated.
- Add garlic powder, black pepper, salt, and red pepper flakes (if using) to the mixture. Stir until well combined.
- Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded mozzarella and grated Parmesan cheese over the top. If desired, add breadcrumbs for extra crunch.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Allow the dish to cool for a few minutes before serving.
Notes
- For a lighter version, use whole wheat pasta and low-fat Alfredo sauce.
- Add other vegetables like bell peppers or spinach for extra nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg