Description
A creamy and comforting Chicken and Broccoli Alfredo Bake that combines tender pasta, fresh broccoli, shredded rotisserie chicken, and rich Alfredo sauce, all topped with melted mozzarella and parmesan cheese. This easy-to-make casserole is baked to bubbly perfection, making it a perfect weeknight dinner or family meal.
Ingredients
Scale
Main Ingredients
- 8 ounces uncooked penne pasta
- 4 cups broccoli florets
- 2 cups cooked rotisserie chicken, shredded or chopped
- 1 (15 ounce) jar Alfredo sauce
- 1/2 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the top third section for optimal baking.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the penne pasta for 1 minute less than the package directions to maintain firmness. Add the broccoli florets to the boiling water 2 minutes before the pasta finishes cooking. Drain both pasta and broccoli together and transfer to a 9×13 inch casserole dish.
- Combine Ingredients: Add the shredded cooked chicken, Alfredo sauce, grated parmesan cheese, and Italian seasoning to the casserole dish containing the pasta and broccoli. Toss everything together evenly to mix flavors thoroughly.
- Assemble Bake: Spread the mixture into an even layer within the casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top for a bubbly, cheesy crust.
- Bake: Place the casserole dish in the preheated oven and bake uncovered for 15 to 20 minutes, or until the dish is hot and bubbly throughout.
- Optional Broil: For a golden-brown cheesy topping, broil the bake for a few minutes watching carefully to prevent burning.
- Season and Serve: Season with salt and pepper as needed. Serve immediately while hot and enjoy your comforting meal.
Notes
- Broccoli quantity guidance: 1 pound of broccoli generally yields about 3-4 cups of florets; adjust based on broccoli size and floret cutting.
- If using frozen broccoli, add it frozen to the boiling pasta water and cook for only about 1 minute to avoid mushiness.
- For a saucier bake, consider using a larger jar of Alfredo sauce (around 19 ounces) instead of the standard 15-ounce jar.
