Chicken Broccoli Alfredo Bake (Print Version)

Tender chicken and broccoli with farfalle pasta in a rich, homemade Parmesan cream sauce, baked until golden and bubbly.

# Ingredients:

→ Main Ingredients

01 - 3–4 boneless, skinless chicken breasts (about 1 lb)
02 - 2 cups fresh broccoli florets
03 - 8 oz farfalle or penne pasta
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 3 cloves garlic, minced
07 - 1 tsp Italian seasoning
08 - Salt and pepper, to taste
09 - 2 tbsp olive oil

# Steps:

01 - Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
02 - In a skillet over medium heat, sauté cubed chicken seasoned with salt and pepper until golden brown (6-8 minutes).
03 - Add minced garlic and broccoli to the skillet; sauté for an additional 3-4 minutes until broccoli is bright green.
04 - Cook pasta in salted water until al dente according to package instructions; drain but reserve some pasta water.
05 - In a saucepan, heat heavy cream and stir in Parmesan until melted; add Italian seasoning.
06 - Combine cooked pasta, sautéed chicken, broccoli, and creamy sauce in the baking dish; mix until well coated.
07 - Bake for 20-25 minutes until bubbly and slightly golden on top.

# Notes:

01 - Reserve some pasta water to adjust the sauce consistency if needed before baking.

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