Chicken and Broccoli Baked Alfredo
A cozy, creamy casserole that combines chicken, broccoli, and pasta in a rich Alfredo sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie, leftover roast, or pan-seared chicken.
- 2 cups broccoli florets, steamed Fresh or frozen.
- 8 ounces fettuccine or pasta of choice Penne or rotini can also be used.
- 2 cups Alfredo sauce Store-bought or homemade.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- to taste salt and pepper Add at the end for flavor.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked chicken, steamed broccoli, cooked fettuccine, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Transfer the mixture to a greased baking dish.
- Sprinkle the shredded mozzarella and Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to swap ingredients or add spinach. You can refrigerate assembled, covered, for up to 24 hours before baking. For freezing, wrap tightly and it will keep for up to three months. Bake from frozen but add 10 to 20 minutes. Reheat leftovers in the oven or microwave. Label containers with the bake date.