Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 head broccoli, cut into florets
- 1 jar (16 ounces) Alfredo sauce
- 8 ounces penne pasta, cooked according to package directions
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Step 3: Add broccoli florets to the skillet and cook until tender-crisp, about 5 minutes.
- Step 4: In a large bowl, combine cooked pasta, chicken, broccoli, Alfredo sauce, and garlic powder. Mix well to coat.
- Step 5: Pour the mixture into the prepared baking dish. Sprinkle with mozzarella and Parmesan cheese.
- Step 6: Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly and the bake is heated through. Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of milk or cream to prevent drying.
- Serve with a side salad and some crusty garlic bread for a complete and satisfying meal.
- For a richer flavor, brown the chicken in butter instead of olive oil before adding the broccoli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American