Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a skillet, drizzle a little olive oil over medium heat. Season chicken breasts with a pinch of salt, pepper, and about half a teaspoon of garlic powder. Cook them until golden brown on each side, about 5-7 minutes per side. Once cooked through, remove from the skillet and let them rest for a few minutes before cutting into bite-sized pieces.
- Step 3: While chicken is cooking, bring a large pot of salted water to a boil. Add penne or rotini pasta and cook according to package directions until al dente. Drain well.
- Step 4: In a large mixing bowl, combine cooked pasta, fresh broccoli florets, and the cut chicken pieces. Pour in the Alfredo sauce and the remaining garlic powder, then stir everything together until gloriously coated.
- Step 5: Lightly grease a 9x13 inch baking dish and pour the creamy mixture into it. Sprinkle the generous cup of shredded Parmesan cheese all over the top.
- Step 6: Pop the baking dish into the preheated oven and bake for 25-30 minutes, or until the sauce is bubbly and the top is beautifully golden brown.
Notes
Substitutions & Additions: Feel free to swap broccoli with cooked spinach (squeeze out excess water), sliced mushrooms, peas, or roasted red peppers. For protein, use leftover rotisserie chicken, cooked shrimp, Italian sausage, or for a vegetarian option, drained cannellini beans. For cheese, a mix of mozzarella and Parmesan, or a little provolone, can be used. Add a pinch of red pepper flakes for a kick, or fresh parsley/basil for garnish.
Tips for Success: To prevent mushy pasta, cook it al dente since it will continue to cook in the oven. For vibrant, tender-crisp broccoli, blanch it quickly in boiling water for 1-2 minutes before adding. Always season your chicken and pasta water generously for best flavor. You can prep ahead by cooking chicken and pasta, storing separately in the fridge, then combining and baking later.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, microwave or use a covered oven-safe dish at 350°F (175°C) until heated through and bubbly. If dry, add a splash of milk or chicken broth before reheating.