Description
Creamy Chicken Alfredo Bake
Ingredients
Scale
- 2 cups cooked rotini pasta
- 2 cups cooked, shredded chicken
- 1 cup broccoli florets (fresh or frozen)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rotini pasta, shredded chicken, broccoli florets, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly coated.
- Lightly grease a 9×13-inch baking dish with olive oil. Pour the pasta mixture into the dish, spreading it out evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta mixture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the dish cool for 5 minutes before serving.
Notes
- For a lighter version, substitute whole wheat pasta and a low-fat Alfredo sauce.
- You can also add other vegetables like spinach or bell peppers for extra flavor and nutrition.
- If you want a crunchy topping, sprinkle some breadcrumbs mixed with a little olive oil on top before the final baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg