Chicken Alfredo Bake
A comforting Chicken Alfredo Bake that combines creamy Alfredo sauce with tender chicken, pasta, and vibrant broccoli, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked pasta
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for extra flavor.
- 2 cups broccoli florets Feel free to substitute with other vegetables.
- 1 cup Alfredo sauce
- 1 cup shredded mozzarella cheese For a crunchy topping, mix in some grated cheese with the breadcrumbs.
- ½ cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- to taste tsp Salt and pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cooked pasta, shredded chicken, broccoli, and Alfredo sauce. Mix until well combined.
- Transfer the mixture to a greased baking dish.
- In a small bowl, mix breadcrumbs with olive oil, salt, and pepper. Sprinkle the breadcrumb mixture over the pasta mixture.
- Top with mozzarella and Parmesan cheese.
Baking
- Bake for 25-30 minutes or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
Serve hot, garnished with parsley. Pairs well with a side salad or garlic bread. Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 3 months. Thaw overnight before reheating.