Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 8 oz penne or rotini pasta
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, drizzle olive oil and cook seasoned chicken breasts until golden brown, about 5-7 minutes per side. Remove from heat and cut into bite-sized pieces.
- Boil salted water in a large pot, add pasta, and cook according to package directions until al dente. Drain and set aside.
- In a large mixing bowl, combine cooked pasta, broccoli florets, cut chicken, and Alfredo sauce until well mixed.
- Pour the mixture into a greased baking dish and top with shredded Parmesan cheese.
- Bake for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the bake (approximately 290g)
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg