Irresistible Chicken and Broccoli Alfredo Bake Recipe

The aroma of Chicken and Broccoli Alfredo Bake wafts through the kitchen, coaxing even the pickiest eaters from their rooms. Creamy, cheesy goodness awaits, enveloping tender chicken and vibrant broccoli in a warm embrace that feels like a hug from an old friend.

I can’t help but smile when I think about the first time I made this dish. My family gathered around the table, eyes wide with anticipation, as I pulled it from the oven. It was a hit Now, this dish graces our dinner table on busy weeknights and special occasions alike.

I remember my little nephew’s eyes lighting up when he took his first bite. He exclaimed, “Auntie, this tastes like magic”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Aim for 3-4 breasts adjust according to your hungry crowd size.
• Fresh Broccoli: Bright green florets bring color and nutrition choose firm ones for the best texture.
• Pasta: Fettuccine is traditional, but you can use any pasta shape you love just cook until al dente.
• Heavy Cream: This is what makes the sauce luxuriously creamy don’t skimp on quality here.
• Parmesan Cheese: Freshly grated cheese adds depth of flavor avoid pre-grated for better meltability.
• Garlic Powder: A sprinkle of garlic powder enhances savory notes without overpowering the dish.
• Salt and Pepper: Essential for seasoning adjust to taste for that perfect balance.
• Olive Oil: Use extra virgin olive oil for its rich flavor when sautéing chicken and broccoli.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures your Chicken and Broccoli Alfredo Bake cooks evenly while you prepare everything else.

Cook the Pasta: In a large pot of salted boiling water, cook your pasta until al dente. Stir occasionally until it reaches that perfect chewy texture about 8-10 minutes should do.

Sauté Your Chicken and Broccoli: Heat olive oil in a large skillet over medium heat. Add diced chicken breasts seasoned with salt and pepper. Cook until golden brown and fully cooked through about 7-9 minutes then add broccoli florets for another 3 minutes.

Make Your Sauce: In a separate bowl, whisk together heavy cream and grated Parmesan cheese until smooth. Sprinkle in garlic powder along with salt and pepper to taste this is where the magic happens

Combine Everything Together: In a large mixing bowl, combine cooked pasta with sautéed chicken and broccoli. Pour your creamy sauce over everything and gently fold until well-coated.

Bake to Perfection: Transfer your mixture into a greased baking dish. Top with extra Parmesan cheese (because why not) and bake in your preheated oven for 20-25 minutes or until bubbly and golden brown.

Now all that’s left is to set the table, pour yourself a glass of wine (or juice if you’re underage), and dig into this comforting Chicken and Broccoli Alfredo Bake Enjoy every creamy bite as laughter fills your home again

Perfecting the Cooking Process

Start by cooking the chicken first until golden brown, then prepare your pasta while making the Alfredo sauce to maximize efficiency and flavor.

Add Your Touch

Feel free to swap out chicken for turkey or add different vegetables like bell peppers or spinach for added nutrition and color.

Storing & Reheating

Store leftover Chicken and Broccoli Alfredo Bake in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.

Sharing this recipe brings back memories of family gatherings where everyone eagerly anticipated my Chicken and Broccoli Alfredo Bake it was always gone before I could grab a second helping

FAQ

Can I use frozen broccoli in this recipe?

Yes, frozen broccoli works fine but thaw it first for even cooking.

How do I make this dish gluten-free?

Simply substitute regular pasta with gluten-free pasta for a delicious alternative.

Can I prepare this dish ahead of time?

Absolutely Assemble it ahead of time and bake just before serving for fresh flavors.

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Creamy Chicken and Broccoli Alfredo Bake

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• Author: Clara Rosewood
• Total Time: 45 minutes
• Yield: Serves approximately 6 people 1x

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Description

Indulge in the heartwarming flavors of this Chicken and Broccoli Alfredo Bake, where tender chicken meets vibrant broccoli in a rich, creamy sauce. Perfect for busy weeknights or special gatherings, this dish is a guaranteed crowd-pleaser that will make you feel right at home. With its golden, bubbly cheese topping and delightful aroma, it’s no wonder this recipe is a favorite at our family dinner table!

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups fresh broccoli florets
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp extra virgin olive oil

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the fettuccine in salted boiling water until al dente (about 8-10 minutes). Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add diced chicken seasoned with salt and pepper. Sauté until golden brown and cooked through (about 7-9 minutes). Add broccoli florets and cook for an additional 3 minutes.
4. In a bowl, whisk together heavy cream, Parmesan cheese, garlic powder, salt, and pepper until smooth.
5. Combine the cooked pasta with the chicken and broccoli in a large bowl. Pour the creamy sauce over the mixture and fold gently to combine.
6. Transfer to a greased baking dish, top with extra Parmesan cheese, and bake for 20-25 minutes or until bubbly and golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (approx. 240g)
• Calories: 480
• Sugar: 3g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 130mg