Chicken Broccoli Alfredo Pasta Bake
Creamy chicken broccoli Alfredo pasta bake made with cooked chicken, fresh broccoli, jarred sauce and a melted mozzarella topping.
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Ingredients
- 8 ounces pasta uncooked; penne is an option
- 4 cups broccoli florets
- 2 cups chicken cooked and shredded or chopped; rotisserie chicken works
- 1 jar Alfredo sauce 15 ounces
- 1/2 teaspoon Italian seasoning
- 1/2 cup Parmesan cheese freshly grated
- 2 cups mozzarella cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Heat the oven to 375°F and position a rack in the top third.
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than its package directs, adding the broccoli for the last 2 minutes of the pasta’s cooking time. Drain and transfer both to a 9x13-inch casserole dish.
- Add the cooked chicken, Alfredo sauce, Parmesan and Italian seasoning. Toss together and spread in an even layer.
- Sprinkle with mozzarella. Bake uncovered for 15 to 20 minutes, until hot and bubbly and the casserole’s center reaches 165°F on a food thermometer.
- Season with salt and black pepper as needed and serve immediately.
Notes
Use the 15-ounce jar of Alfredo sauce without added milk. Refrigerate leftovers within 2 hours in shallow, covered containers and use within 3 to 4 days. Frozen leftovers keep 3 to 4 months, but cream sauces may not freeze well. Reheat to 165°F; thaw frozen leftovers in the refrigerator, cold water or microwave, never on the counter.
Nutrition
Serving: 1servingCalories: 499kcalCarbohydrates: 39.2gProtein: 34.7gFat: 22.8gSodium: 906mgFiber: 2.8gSugar: 3.9g