Description
A creamy and comforting Chicken Alfredo Bake with tender pasta, succulent chicken, and vibrant broccoli topped with a crispy, cheesy crust.
Ingredients
Scale
- 2 cups cooked pasta (penne, rotini, or farfalle)
- 2 cups cooked chicken, shredded (rotisserie works well)
- 2 cups broccoli florets (or other favorite veggies)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably Panko)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine cooked pasta, shredded chicken, broccoli, and Alfredo sauce in a large mixing bowl.
- Transfer the mixture into your baking dish, spreading it evenly.
- Mix breadcrumbs, mozzarella cheese, Parmesan cheese, olive oil, salt, and pepper in a separate bowl.
- Spread the breadcrumb mixture over the pasta and chicken mix.
- Bake in the preheated oven for 25-30 minutes, until the top is golden and crunchy.
- Let it cool for a few minutes before serving.
Notes
Make-ahead tips: Prepare a day in advance and store in the fridge. Cooking alternatives: Use the air fryer with reduced cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg