Chicken Alfredo Bake with Broccoli
A creamy and cheesy Chicken Alfredo Bake with tender broccoli, perfect for a comforting family dinner.
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Ingredients
Yields 4 servings
- (2 cups) cooked rotini pasta
- (2 cups) cooked chicken, shredded
- (1 1/2 cups) broccoli florets, steamed
- (2 cups) Alfredo sauce
- (1 cup) shredded mozzarella cheese
- (1/2 cups) grated Parmesan cheese
- (1 teaspoon) garlic powder
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) salt
- (1/4 teaspoons) paprika
- (1 tablespoon) olive oil
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large mixing bowl, combine 2 cups cooked rotini pasta, 2 cups cooked chicken, shredded, and 1 1/2 cups steamed broccoli florets.
- 3
Pour in 2 cups Alfredo sauce and mix well until all ingredients are coated.
- 4
Add 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1/4 teaspoon paprika to the mixture and stir until evenly distributed.
- 5
Transfer the mixture to a greased 9x13 inch baking dish.
- 6
Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese evenly over the top.
- 7
Drizzle 1 tablespoon olive oil over the cheese for added flavor.
- 8
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- 9
Remove from the oven and let it cool for 5 minutes before serving.
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