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This Chicken and Broccoli Alfredo Bake is a tasty, easy meal. It combines chicken, pasta, and broccoli in a creamy sauce. You can use store-bought or homemade Alfredo sauce. This dish is perfect for busy nights. - 2 cups cooked rotini pasta - 1 lb chicken breast, diced - 2 cups broccoli florets (fresh or frozen) - 4 cups Alfredo sauce (store-bought or homemade) - 1 cup shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and black pepper to taste - 1 tablespoon olive oil - ¼ cup breadcrumbs (optional for topping) This dish serves six people. Each serving has about: - Calories: 450 - Protein: 30g - Carbohydrates: 45g - Fat: 20g - Fiber: 3g The chicken provides protein. The broccoli adds fiber and vitamins. Enjoy this dish for a balanced meal. Start by preheating your oven to 350°F (175°C). This step warms the oven for baking. Next, heat olive oil in a large skillet over medium heat. Add the diced chicken, then season it with garlic powder, Italian seasoning, salt, and black pepper. Cook the chicken for about 5 to 7 minutes. You want it browned and cooked through. If you use fresh broccoli, blanch it in boiling water for 2 to 3 minutes. This makes it tender. Drain the broccoli and set it aside. If using frozen broccoli, just thaw it and drain the water. In a large mixing bowl, combine the cooked rotini pasta, cooked chicken, broccoli, and Alfredo sauce. Stir everything well until coated. This helps each piece absorb the creamy sauce. Once mixed, transfer the mixture into a greased 9x13 inch baking dish. This size dish holds all the tasty layers. Now, sprinkle the top with shredded mozzarella and grated Parmesan cheese. If you like a crispy topping, add breadcrumbs. Cover the dish with aluminum foil and place it in the oven. Bake for 20 minutes. After that time, remove the foil. Bake for another 10 to 15 minutes. You will know it's ready when the cheese is bubbly and golden brown. Once done, take it out of the oven and let it cool for a few minutes. Then, it’s ready to serve and enjoy! For the full recipe, check out the complete details above. To make your Chicken and Broccoli Alfredo Bake shine, focus on balance. Use fresh ingredients when possible. Fresh broccoli adds a nice crunch and flavor. Don't skip the cheeses; they create a creamy texture. For a crispy top, consider adding breadcrumbs. They give a nice contrast to the creamy filling. Cook the chicken until it’s golden brown. This adds flavor. Cut it into even pieces for uniform cooking. Use a meat thermometer to ensure it reaches 165°F. This keeps your chicken juicy and safe to eat. Season well with garlic powder and Italian seasoning. This simple step boosts flavor. For fresh broccoli, blanch it first. Boil it for 2-3 minutes, then cool it quickly in ice water. This keeps the bright green color and crispness. If using frozen broccoli, thaw it and drain well. Excess water can make your bake soggy. Make sure all the water is gone before mixing it in. These tips will help you create a delicious Chicken and Broccoli Alfredo Bake that everyone will love. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily swap some ingredients to fit your taste. If you want a lighter dish, use turkey instead of chicken. You can also choose whole wheat pasta for more fiber. For a dairy-free option, use a plant-based Alfredo sauce. This change still keeps the taste creamy but cuts out the dairy. Feel free to add more veggies to your bake. Spinach, bell peppers, or zucchini all work great. Just chop them up and mix them in with the chicken and pasta. More vegetables add color and nutrients, making your dish even better. Remember to adjust the cooking time if some veggies need longer to cook. If Alfredo sauce isn't your favorite, you have options. Try using marinara sauce for a tangy twist. You can mix in pesto for a fresh, herby flavor. Each sauce gives a new spin to the same recipe. Don’t be afraid to experiment with what you have on hand. Just stay true to the flavors you love for the best results. For the full recipe, check the earlier section. After enjoying your Chicken and Broccoli Alfredo Bake, let the leftovers cool. Store them in an airtight container. This helps keep the flavors fresh. You can keep leftovers in the fridge for up to three days. If you want to eat them later, freezing is a great option. To reheat, you can use the microwave or the oven. If using a microwave, place a portion on a microwave-safe plate. Heat for about 1-2 minutes, stirring halfway through. If you prefer the oven, preheat it to 350°F (175°C). Place the bake in a baking dish, cover it with foil, and heat for about 15-20 minutes. This helps keep it moist. You can freeze the Chicken and Broccoli Alfredo Bake for up to three months. To do this, let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. When you’re ready to eat, thaw it in the fridge overnight. To reheat, follow the instructions above. Enjoy your delicious meal again! For the full recipe, check the earlier section. Yes, you can make this dish ahead of time. Prepare the Chicken and Broccoli Alfredo Bake up to step six. Then, cover it and store it in the fridge for up to two days. When you're ready to enjoy it, bake it straight from the fridge. Just add a few extra minutes to the baking time to ensure it's hot all the way through. If you want to swap out the Alfredo sauce, there are great options. You can use a creamy cheese sauce, like a béchamel. You could also try a homemade white sauce made with milk and flour. For a lighter touch, consider a simple olive oil and garlic mix. Just make sure it blends well with the chicken and broccoli. Making the Chicken and Broccoli Alfredo Bake lighter is simple. Use whole wheat or gluten-free pasta for more fiber. Choose low-fat or fat-free Alfredo sauce to cut down on calories. You can also add more vegetables, like spinach or bell peppers, for added nutrients. Reducing the cheese or switching to a sprinkle of nutritional yeast can also help lighten it up. This article covers how to make a tasty Chicken and Broccoli Alfredo Bake. You learned about the ingredients, the recipe steps, and some helpful tips. I shared ways to change the dish with different veggies or sauces. Lastly, I discussed storing leftovers and reheating them. Cooking should be fun and easy. With this guide, you can enjoy a delicious meal that fits your taste and needs. Happy cooking!

Chicken and Broccoli Alfredo Bake

Indulge in comfort food with this Cheesy Chicken & Broccoli Alfredo Bake! This creamy, cheesy dish combines tender chicken, fresh broccoli, and rotini pasta, all baked to perfection. With simple ingredients and easy steps, it’s perfect for family dinners or meal prep. Ready in just under an hour, everyone will love this cheesy delight! Click to explore the full recipe and treat your taste buds today!
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Ingredients
  

2 cups cooked rotini pasta

1 lb chicken breast, diced

2 cups broccoli florets (fresh or frozen)

4 cups Alfredo sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and black pepper to taste

1 tablespoon olive oil

¼ cup breadcrumbs (optional for topping)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with garlic powder, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.

      If using fresh broccoli, blanch it in boiling water for 2-3 minutes until tender, then drain. If using frozen broccoli, simply thaw and drain excess water.

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

          Transfer the mixture into a greased 9x13 inch baking dish.

            Sprinkle the top with shredded mozzarella and grated Parmesan cheese. If desired, add breadcrumbs for an extra crispy topping.

              Cover with aluminum foil and bake in the preheated oven for 20 minutes.

                After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Remove from the oven and allow to cool for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6