Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large head broccoli, cut into florets
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 2 cloves garlic, minced
- 1 (16 ounce) jar Alfredo sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add broccoli florets and cook for 3-5 minutes, until slightly tender-crisp. Stir in minced garlic and cook for another minute until fragrant. Add thawed and squeezed spinach and cook for 2 minutes until heated through.
- Step 4: Stir in Alfredo sauce and heavy cream. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in cooked chicken.
- Step 5: Pour the chicken and broccoli mixture into the prepared baking dish. Top with mozzarella and Parmesan cheese.
- Step 6: Bake for 20-25 minutes, or until bubbly and cheese is melted and golden brown. 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 until heated through, or bake the entire dish at 350°F for 15-20 minutes.
- Serve this comforting bake alongside a simple side salad for a balanced and delicious meal.
- For extra creaminess, add a splash of milk or cream to the Alfredo sauce before baking; it helps prevent the sauce from drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American