Chicken and Broccoli Alfredo Bake
This Chicken and Broccoli Alfredo Bake is a comforting family favorite! Creamy, cheesy, and topped with crispy breadcrumbs, it’s pure comfort food.
Servings: 6 servings
Ingredients
Ingredients
- 2 cup cooked rotini pasta
- 2 cup cooked chicken, shredded Use leftover rotisserie chicken for convenience!
- 2 cup broccoli florets, steamed Fresh or frozen works well
- 2 cup Alfredo sauce Store-bought or homemade
- 1 cup shredded mozzarella cheese For gooey, melty goodness
- 1/2 cup grated Parmesan cheese Adds a rich, nutty flavor
- 1 teaspoon garlic powder For flavor enhancement
- 1 teaspoon onion powder Complements the garlic perfectly
- Salt and pepper to taste Essential for seasoning
- 1/2 cup bread crumbs For a crispy topping
- 2 tablespoons olive oil To help the bread crumbs crisp up nicely
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even cooking.
- Step 2: Cook your rotini pasta according to package instructions until al dente. Drain and set aside.
- Step 3: In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli, and Alfredo sauce. Add garlic powder, onion powder, salt, and pepper. Mix until coated.
- Step 4: Gently fold in the mozzarella cheese, reserving some for topping.
- Step 5: Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- Step 6: In a small bowl, mix breadcrumbs with olive oil until evenly coated.
- Step 7: Sprinkle the breadcrumb mixture over the pasta mixture, then top with reserved mozzarella and Parmesan cheese.
- Step 8: Bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Step 9: Let it cool for a few minutes before serving to help it set.
Equipment
- Baking Dish
- Large Mixing Bowl
- Whisk
- Measuring Cups
- Measuring spoons
- Oven
Notes
- Prepare ahead by assembling the dish and refrigerating for up to 24 hours.
- Leftovers can be stored in an airtight container for up to 3 days.
- For a different pasta shape, use penne or fusilli.