Description
This chicken and broccoli Alfredo bake recipe is a cheese lover’s delight! Rotisserie chicken and broccoli is a tried and true combo in this easy casserole.
Ingredients
Scale
- 8 ounces uncooked penne pasta
- 4 cups broccoli florets
- 2 cups cooked chicken, shredded or chopped
- 1 (15 ounce) jar Alfredo sauce
- 1/2 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella
- Salt & pepper to taste
Instructions
- Preheat: Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil: Boil a large, salted pot of water for the pasta, and cook it for 1 minute less than the package directions indicate. Add the broccoli to the pot 2 minutes before the pasta is done. Drain and transfer to a 9×13 casserole dish.
- Combine: Add the chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish, and toss together.
- Layer: Smooth it out in an even layer, and then top it with the mozzarella.
- Bake: Bake, uncovered, for 15-20 minutes until hot and bubbly. Optional: broil it for a few minutes to brown the cheese. Season with salt & pepper as needed and serve immediately.
Notes
For frozen broccoli, add it to the boiling water for only one minute to prevent mushiness. If you prefer a saucier bake, use a 19 oz jar of Alfredo sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 519 kcal
- Sugar: 4 g
- Sodium: 919 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 118 mg
Keywords: chicken broccoli alfredo bake, pasta casserole, easy dinner, chicken alfredo