Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large head Broccoli, cut into florets
- 1 lb Pasta (such as penne or rotini)
- 4 cups Alfredo sauce, store-bought or homemade
- 1 cup Shredded Parmesan cheese
- 1/2 cup Shredded mozzarella cheese
- 1/4 cup Milk
- 2 tbsp Olive oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Steam or boil broccoli florets until tender-crisp, about 5 minutes. Drain well.
- Step 4: In a large bowl, combine cooked pasta, cooked chicken, steamed broccoli, Alfredo sauce, milk and 1/2 cup Parmesan cheese. Mix well.
- Step 5: Pour the mixture into a 9×13 inch baking dish. Top with remaining Parmesan cheese and mozzarella cheese.
- Step 6: Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best quality.
- Reheat individual portions in the microwave, adding a splash of milk if needed to restore creaminess.
- Serve this bake with a crisp side salad and garlic bread for a complete and satisfying meal.
- For extra flavor, lightly season the chicken with garlic powder, Italian herbs, and a pinch of red pepper flakes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American