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Before we dive into the preparation steps, it’s essential to understand the role each ingredient plays in our creamy chicken and broccoli Alfredo bake. This knowledge not only helps you appreciate the dish more but also empowers you to make adjustments based on your preferences or dietary needs.

Chicken and Broccoli Baked Alfredo

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Ingredients
  

2 cups cooked rotini pasta

1 lb boneless, skinless chicken breasts, diced

2 cups fresh broccoli florets

3 cups Alfredo sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt, pepper, and Italian seasoning. Cook for about 6-8 minutes until the chicken is no longer pink. Add the minced garlic and cook for another minute until fragrant.

      Blanch the Broccoli: In a separate pot, bring water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and just tender. Drain and set aside.

        Combine Ingredients: In a large mixing bowl, combine the cooked rotini pasta, cooked chicken, blanched broccoli, and Alfredo sauce. Stir until everything is evenly coated.

          Prepare for Baking: Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle the top with shredded mozzarella and grated Parmesan cheese.

            Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is bubbly and golden brown.

              Serve: Once baked, allow to cool for a few minutes. Garnish with freshly chopped parsley if desired, and serve warm.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6