Description
A creamy, cheesy chicken and broccoli Alfredo bake topped with a crunchy, golden breadcrumb topping—comfort food at its best.
Ingredients
Scale
- 3 cups cooked chicken, shredded or cubed
- 3 cups broccoli florets, steamed
- 12 oz cooked pasta (penne or rotini)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs (panko preferred)
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, steamed broccoli, cooked pasta, and Alfredo sauce. Mix well.
- Season with salt, pepper, and minced garlic.
- Transfer mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded mozzarella and Parmesan evenly over the top.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
- Bake uncovered for 25–30 minutes, or until the topping is golden and crispy and the bake is bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use fresh broccoli steamed until just tender for best texture.
- For extra flavor, add a pinch of red pepper flakes to the Alfredo sauce.
- Gluten-free breadcrumbs can be substituted to make it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg