Chicken and Broccoli Alfredo Bake

Ingredients

1 lb chicken breast, diced

Salt and pepper, to taste

2 tbsp olive oil

10 oz rigatoni pasta

2 cups broccoli florets

1 1/2 cups heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

2 cloves garlic, minced

Fresh parsley, chopped, for garnish

Red pepper flakes, for garnish (optional)

Directions

Cook Pasta & Broccoli: Cook rigatoni according to package instructions. Add broccoli to the pasta water in the last 2 minutes of cooking. Drain and set aside.

Cook Chicken: Season diced chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken and cook until golden and cooked through. Remove from skillet and set aside.

Prepare Alfredo Sauce: In the same skillet, add garlic and sauté for 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.

Combine & Assemble: In a large mixing bowl, combine the cooked pasta, broccoli, chicken, and Alfredo sauce. Add 1/2 cup of mozzarella cheese and mix well. Transfer to a greased 9×13-inch baking dish.

Top & Bake: Sprinkle remaining mozzarella cheese on top. Bake at 375°F (190°C) for 15-20 minutes, until cheese is melted and bubbly.

Serve: Garnish with fresh parsley and red pepper flakes if desired. Serve hot and enjoy!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Calories: 650 kcal per serving

This Chicken and Broccoli Alfredo Bake combines tender rigatoni pasta, juicy chicken, fresh broccoli, and a creamy, cheesy Alfredo sauce. Baked until bubbly, it’s the ultimate comfort food for pasta lovers!