Baked Chicken and Broccoli Alfredo
This creamy Chicken and Broccoli Alfredo Baked Pasta combines juicy chicken, tender pasta, and fresh broccoli tossed in Alfredo sauce and baked under a layer of melted Parmesan and mozzarella. It’s an easy, comforting, family-friendly dish that comes together in under an hour.
Ingredients
- 1.5 to 2 lbs Boneless Chicken Breasts diced
- 3 cups Fresh Broccoli Florets
- 10 oz Rotini Pasta
- 2 cups Alfredo Sauce
- 1 cup shredded Parmesan Cheese
- ¾ cup shredded Mozzarella Cheese
- 1 teaspoon Garlic Powder
- ½ tablespoon Sazon Completa
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- 3 –4 Garlic Cloves chopped
- 2 tablespoon Olive Oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
- Season the diced chicken with garlic powder, Sazon Completa, black pepper, and paprika.
- Heat a little olive oil in a skillet over medium heat and cook the chicken until golden brown, 5–7 minutes. Remove from heat.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- You can either blanch the broccoli for 2–3 minutes in the pasta water or leave it raw for a firmer bite.
- In a large mixing bowl, combine cooked pasta, broccoli, chicken, chopped garlic, and Alfredo sauce. Stir until everything is evenly coated.
- Transfer the mixture to your greased baking dish. Sprinkle Parmesan and mozzarella on top.
- Bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let it cool for a few minutes, then scoop and enjoy. It’s great with garlic bread or a simple side salad.
Video
Recipe Tips
Blanch the broccoli in the pasta water for the last 2-3 minutes of boiling. This keeps it bright, tender, and perfectly cooked without needing an extra pot.
