Description
A comforting one-dish casserole featuring tender chicken, al dente pasta, broccoli, and a rich Alfredo sauce topped with melted Parmesan.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lb) or about 3 cups cooked, shredded chicken
- Salt and freshly ground black pepper, to taste
- 1 tsp garlic powder or 2 cloves minced garlic
- 1–2 tbsp olive oil for searing
- 8 oz penne or rotini pasta
- 2 cups fresh broccoli florets, trimmed into bite-sized pieces (or frozen)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Season the chicken breasts on both sides with salt, pepper, and garlic powder (or rub with minced garlic).
- Heat 1–2 tablespoons olive oil in a skillet over medium heat. Sear the chicken 5–7 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove to a cutting board, let rest 5 minutes, then cut into bite-sized pieces or shred.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente (check package directions and pull 1–2 minutes early). Reserve 1/4 cup pasta water, then drain.
- If using fresh broccoli, blanch it in the boiling pasta water for 1–2 minutes before draining with the pasta, or toss the florets directly into the last 2–3 minutes of pasta cooking time. If using frozen broccoli, thaw and pat dry.
- In a large bowl, combine the hot pasta, broccoli, chopped chicken, and Alfredo sauce. Toss to coat, adding reserved pasta water a tablespoon at a time if the mixture seems too thick. Taste and adjust salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle the shredded Parmesan evenly over the top.
- Bake for 25–30 minutes until the casserole is bubbling and the cheese on top is golden. For extra browning, finish under the broiler 1–2 minutes—watch closely.
- Remove from the oven and let rest 5 minutes before serving so the sauce sets and slices hold together.
Notes
Store leftovers in the refrigerator for 3–4 days or freeze for up to 2 months. Reheat in the oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American