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To make a tasty Chicken and Broccoli Alfredo Bake, you need some key ingredients. Here’s what you should gather: - 2 cups cooked rotini pasta - 1 pound boneless, skinless chicken breasts, diced - 2 cups fresh broccoli florets - 2 tablespoons olive oil - 3 cloves garlic, minced - 2 cups Alfredo sauce (you can buy it or make your own) - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - 1 teaspoon Italian seasoning These items create the base for this creamy, cheesy dish that you will love. You can add a few optional items to boost the taste even more: - 1/4 cup breadcrumbs (for a crispy topping) - Fresh chopped parsley or basil (for garnish) These additions can give your dish a fun twist, adding texture and color. You may want to adjust some ingredients based on your taste or what you have at home. Here are some common swaps: - You can use any pasta shape you love, like penne or fusilli. - For a leaner meal, you can swap chicken for turkey or tofu. - If you want more veggies, add bell peppers, spinach, or carrots. These changes can help you create a dish that fits your preferences and pantry. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, prepare the broccoli. In a large pot, bring water to a boil. Add salt to the water. Once it boils, add the fresh broccoli florets. Blanch them for 2-3 minutes. You want them bright green and tender-crisp. After that, drain the broccoli and set it aside. Next, we cook the chicken. In the same pot, add 2 tablespoons of olive oil. Heat it over medium heat. Add the diced chicken and sauté for about 6-8 minutes. Cook until the chicken is no longer pink. This gives it a nice flavor. After the chicken is cooked, add 3 minced garlic cloves. Sauté for one more minute. The garlic will smell great! Season with salt, pepper, and 1 teaspoon of Italian seasoning. This adds depth to the dish. Now, it's time to mix everything together. Stir in the cooked rotini pasta and the blanched broccoli. Pour in 2 cups of Alfredo sauce. Mix well until everything is coated in sauce. This step makes the dish rich and creamy. Transfer the mixture to a greased 9x13 inch baking dish. Next, sprinkle 1 cup of shredded mozzarella cheese on top. Add 1/2 cup of grated Parmesan cheese as well. For extra crunch, sprinkle 1/4 cup of breadcrumbs on top, if desired. Bake in the oven for 25-30 minutes. Look for bubbly and golden cheese as a sign it's done. Once baked, let it cool for a few minutes before serving. Enjoy your flavorful Chicken and Broccoli Alfredo Bake! To make the best Alfredo sauce, you can use store-bought or homemade. I like to use fresh ingredients for rich flavor. If you go with homemade, use heavy cream, butter, and cheese. Cook the sauce over low heat. Stir it often to keep it smooth. For added depth, try mixing in garlic or herbs. This makes the sauce special and tasty. To keep broccoli crisp, blanch it quickly. Boil water and add salt first. Cook the broccoli for just 2-3 minutes. It should be bright green and tender-crisp. After cooking, drain and rinse it in cold water. This stops the cooking process. You want it to stay firm in the bake. When layering the bake, start with the pasta and sauce mix. Spread it evenly in the dish. Next, add the broccoli and chicken. Make sure they are well-distributed. This helps every bite have good flavor. Finally, top it with cheese and breadcrumbs. This adds a nice crunch and a cheesy finish. Pro Tips Cook Chicken Thoroughly: Ensure the chicken is cooked until it reaches an internal temperature of 165°F (75°C) for food safety. Customize Your Veggies: Feel free to add other vegetables such as bell peppers or spinach for added flavor and nutrition. Make It Ahead: Prepare the dish in advance, cover it, and refrigerate. Just pop it in the oven when you're ready to serve. Perfect the Cheese Top: For an extra crispy topping, broil the bake for a few minutes after baking to achieve a golden brown crust. {{image_2}} You can make this dish healthier. For a low-carb version, swap the rotini pasta for zucchini noodles. This keeps the meal light and fresh. For a gluten-free option, use gluten-free pasta. There are many good brands available now. Check the package to ensure it fits your needs. You can also try a cauliflower mash instead of pasta. It gives a nice texture and flavor. You can change the cheeses to fit your taste. Instead of mozzarella, use gouda for a smoky flavor. Cheddar also works great for a sharper taste. If you want more veggies, try adding bell peppers or spinach. Both add color and nutrients. You can even mix in some mushrooms for an earthy taste. Have fun with different combinations! Adding herbs or spices can really change your dish. Fresh basil or parsley adds a bright flavor. You can sprinkle them on top right before serving. For a little heat, add red pepper flakes. If you enjoy Italian flavors, use more Italian seasoning. A squeeze of lemon juice can also brighten the entire dish. Don’t be afraid to experiment with what you love! To keep your Chicken and Broccoli Alfredo Bake fresh, let it cool first. Once cooled, place it in an airtight container. It will last in the fridge for about three to four days. Make sure to label the container with the date. If you have more leftovers, consider dividing them into smaller portions. This way, you can grab a serving easily. For the best taste, reheat your Chicken and Broccoli Alfredo Bake in the oven. Preheat your oven to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. Cover it with foil to keep it moist. You can also reheat it in the microwave. Use a microwave-safe dish and cover it loosely. Heat it in one-minute bursts until it's hot all the way through. If you want to keep it longer, you can freeze the bake. First, let it cool completely. Then, wrap it tightly in plastic wrap and foil. This helps prevent freezer burn. It can last for up to three months in the freezer. When you are ready to eat, thaw it overnight in the fridge. Then, reheat it in the oven for a delicious meal. Yes, you can use different types of pasta. Rotini works well, but so do penne or fusilli. Choose a pasta shape that holds sauce well. This way, each bite tastes great. To make this dish vegetarian, replace chicken with more veggies. You can add mushrooms, bell peppers, or zucchini. Use vegetable broth in place of any chicken broth. This keeps the flavor rich without meat. To reheat, use an oven for even heating. Preheat to 350°F (175°C). Place the bake in a dish, cover with foil, and heat for about 15-20 minutes. This keeps it moist and cheesy. You can also use a microwave, but check often to avoid drying it out. This blog post covered how to make a delicious Chicken and Broccoli Alfredo Bake. You learned about essential and optional ingredients, with tips for perfect sauce and avoiding mushy broccoli. We also discussed various healthy alternatives and how to store and reheat leftovers. Cooking can be simple and fun. With these steps, you can enjoy a tasty meal any time!

Cheesy Chicken & Broccoli Alfredo Bake

A creamy and cheesy pasta bake with chicken and broccoli, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups cooked rotini pasta
  • 1 pound boneless, skinless chicken breasts, diced
  • 2 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 cups Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • to taste salt and pepper
  • 1 teaspoon Italian seasoning
  • 0.25 cup breadcrumbs (optional, for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot of boiling salted water, blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
  • In the same pot, add the olive oil and sauté the diced chicken over medium heat for about 6-8 minutes or until cooked through. Add minced garlic and sauté for an additional minute until fragrant. Season with salt, pepper, and Italian seasoning.
  • Stir in the cooked rotini pasta, blanched broccoli, and Alfredo sauce into the pot. Mix well until all components are combined and coated in sauce.
  • Transfer the entire mixture to a greased 9x13 inch baking dish.
  • Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over the top. If using breadcrumbs, sprinkle them on top for an added crunch.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Serve hot and garnished with fresh chopped parsley or basil for a pop of color and added flavor.
Keyword bake, broccoli, cheesy, chicken, pasta