Description
A creamy, cheesy chicken Alfredo pasta bake that’s perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked rotini or penne pasta
- 1 pound cooked chicken, shredded or diced
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup broccoli florets (fresh or frozen)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, broccoli florets, garlic powder, Italian seasoning, salt, and pepper.
- Transfer the pasta mixture into a greased 9×13-inch baking dish.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
- Place the baking dish in the preheated oven and let it bake for about 25–30 minutes.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley or basil before serving.
Notes
For a lighter option, use low-fat Alfredo sauce. For vegetarian, swap chicken with sautéed mushrooms or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg