Chicken Broccoli Alfredo Casserole Recipe
This easy and delicious Chicken Broccoli Alfredo Casserole recipe is perfect for busy weeknights. With tender chicken, pasta, broccoli and creamy Alfredo sauce topped with lots of cheese, this dish is sure to become a family favorite.
Servings: 10
Cost: $15
Ingredients
- 1 pound penne pasta
- 2 cups broccoli florets
- 3 cups cooked chicken cut into bite-sized pieces
- 15 oz jar Alfredo sauce
- 1 cup half and half
- 2 teaspoons Italian seasoning
- 1 tsp garlic powder
- ¼ tsp black pepper
- pinch red pepper flakes
- 2 cups grated Parmesan cheese divided
- 2 cups shredded Mozzarella cheese
Instructions
- Preheat oven to 375℉
- Grease a 9x13 inch baking dish with non stick spray or olive oil
- Cook pasta in boiling salted water until almost tender. Add chopped broccoli and cook for 2 more minutes, drain. Pasta should be al dente
- In a medium mixing bowl, stir the jar of Alfredo sauce, half and half and spices until well combined
- Mix the cooked pasta, broccoli, chicken, 1 cup Parmesan and sauce in the baking dish until covered with sauce
- Top with remaining Parmesan cheese and Mozzarella cheese
- Bake for 25-30 minutes or until casserole is bubbly and cheese is melted
Video
Notes
You can use 1 and a half jars of Alfredo sauce instead of adding half and half if desired.
Use frozen broccoli if desired.
Store in airtight container for 3-4 days. Easy to freeze if needed.
Nutrition
Calories: 464kcal | Carbohydrates: 40g | Protein: 27g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 657mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 16mg | Calcium: 257mg | Iron: 2mg
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