Chicken Broccoli Alfredo Bake
This Chicken Broccoli Alfredo Bake is a classic meal taken to the next level. This cheesy, creamy baked pasta features tender noodles and broccoli smothered in alfredo sauce, then topped with melty parmesan and mozzarella.
Servings: 8 servings
Calories: 602kcal
Ingredients
- 16 ounces pasta
- 16 ounces broccoli florets fresh or frozen
- 30 ounces Alfredo sauce (2 jars)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 3 cups diced chicken I used rotisserie
- 6 ounces mozzarella shredded
- 2 ounces parmesan grated
Instructions
- Preheat oven to 350˚F.
- Chop broccoli florets into bite sized pieces.
- Cook pasta in an oversized pot, per package directions. 2 minutes before draining, add the broccoli to the boiling water. Drain pasta and broccoli.
- Combine pasta and broccoli with alfredo sauce, garlic powder, Italian seasonings, salt, and pepper. Stir in diced chicken and transfer to a casserole dish.
- Cover with mozzarella and parmesan cheeses and then bake for 20-30 minutes or until the cheese is melted. Serve warm.
Nutrition
Calories: 602kcal | Carbohydrates: 51g | Protein: 33g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 131mg | Sodium: 1169mg | Potassium: 458mg | Fiber: 3g | Sugar: 4g | Vitamin A: 579IU | Vitamin C: 51mg | Calcium: 241mg | Iron: 2mg