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Rich and creamy Chicken Broccoli Alfredo, featuring tender chicken and fresh broccoli florets tossed in a velvety Alfredo sauce made with Parmesan, garlic, and butter. This comforting pasta dish combines al dente fettuccine with a savory cream sauce, offering a delicious blend of flavors in every bite. Perfect for an easy weeknight meal or a family-friendly dinner, this hearty dish is sure to satisfy
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Chicken Broccoli Alfredo

Whether it's a family dinner, a casual get-together, or even a cozy night in, Chicken Broccoli Alfredo is a good choice.
Course Dinner
Cuisine Italian
Keyword Chicken Broccoli Alfredo
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 1 lb penne pasta
  • 2 tbs olive oil
  • 2 boneless skinless chicken breasts, cubed
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 large head of broccoli cut into florets
  • 2 16 oz jars of Alfredo sauce
  • 1/4 cup Parmesan cheese
  • cooking spray
  • 2 cups shredded mozzarella cheese

Instructions

  • Preheat oven to 375 degrees.
  • Set a stockpot to boil for the pasta. When the penne pasta is cooking, slice your boneless, skinless chicken breasts and season with salt and pepper.
  • Add the chicken to a pan coated with olive oil. Cook over medium heat till the chicken is no longer pink.
  • Drain the pasta when done and return to the stockpot. Put the broccoli florets, Alfredo sauce, and salt and pepper to taste. Combine well.
  • Spray a 9x13 baking dish with spray cooking. Place the stockpot mixture into the casserole dish and cover it with the Parmesan cheese.
  • Add the shredded mozzarella to the top of the dish.
  • Bake at 375 degrees for 30 minutes.