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–+ servings
Mia

Chicken and Broccoli Alfredo Bake is a must-try!

A creamy and delicious Chicken and Broccoli Alfredo Bake that combines rotini pasta, shredded chicken, and broccoli in a rich Alfredo sauce, topped with melted cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked rotini pasta
  • 2 cups cooked shredded chicken
  • 2 cups broccoli florets fresh or frozen
  • 1 tablespoon olive oil
  • 3 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
  • Fresh parsley for garnish optional

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked rotini pasta, shredded chicken, broccoli florets, olive oil, Alfredo sauce, garlic powder, black pepper, salt, and red pepper flakes. Stir until everything is well coated.
  3. Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.
  4. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
  5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  6. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  7. Let it cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 600mgFiber: 2gSugar: 2g

Notes

  • For a lighter version, substitute the Alfredo sauce with a low-fat or homemade version using Greek yogurt and low-fat milk.
  • Add other vegetables like bell peppers or spinach for extra flavor and nutrition.

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