Baked Chicken and Broccoli Alfredo
In a large bowl, chop up 3 boneless, skinless chicken breasts (you could use canned chicken or rotisserie chicken).
Add in seasoning mix.
2 tsp. minced garlic
2 jars premade alfredo sauce (though you could make this low carb and make your alfredo sauce, which is super easy)
4 chicken bouillon cubes
3 c. water
16 oz. pasta, uncooked (I had elbow noodles on hand, but anything can be used)
A small package of frozen broccoli
Directions
Stir it all together—Preheat the oven to 425.
Place in greased 13×9 pan and cover it with aluminum foil.
I put mine on a cookie sheet to keep it from boiling over.
Cook for 30-40 minutes. Now, you will remove it from the oven. Be sure and stir to check the noodles’ doneness. If not done, re-cover and put back in the range for about 10 more minutes.
When the noodles and chicken are cooked, uncover the dish.
Top with Mozzarella and Parmesan and put back in the oven for about 5 minutes or until cheese is melted.
Tips:
Be sure and cut up the broccoli for the sake of your kids. My kids don’t mind, but some kids balk at the fact they are eating broccoli. Honestly, I would make my alfredo sauce. I can control what goes in it, and it tastes better. This Baked Chicken and Broccoli Alfredo is the perfect meal for a busy weeknight, combining creamy alfredo sauce, tender chicken, and hearty pasta in a single dish. It’s simple to prepare and great for family dinners. The pasta and chicken cook together, soaking up all the delicious flavors, and the broccoli adds a healthy, colorful touch. If you prefer a homemade alfredo sauce, it’s easy to make and can be customized to suit your preferences, whether you want to make it richer or lighter. This dish is filling and satisfying, making it a great go-to comfort food for any night of the week.
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