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High-Protein Chicken Alfredo Bake

A delicious and satisfying meal that combines tender chicken, nutritious broccoli, and hearty whole grain pasta in a creamy Alfredo sauce. Perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken breast, shredded Rotisserie chicken can be used for convenience.
  • 8 ounces whole grain penne pasta Cook according to package instructions.
  • 2 cups broccoli florets
  • 1 cup Alfredo sauce Store-bought or homemade.
  • 1/2 cup grated Parmesan cheese For garnish, if desired.
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Adjust to personal preference.

Method
 

Preparation and Baking
  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta according to package instructions; drain and set aside.
  3. In a large mixing bowl, combine cooked chicken, broccoli, Alfredo sauce, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
  4. Add the cooked pasta to the mixture and stir until well combined.
  5. Transfer the mixture to a greased baking dish and spread it evenly.
  6. Bake for 25-30 minutes or until heated through and bubbly.
  7. Let it cool slightly before serving.

Notes

For added flavor, try adding some cooked mushrooms or spinach to the mixture. If you like a crispy top, sprinkle some breadcrumbs over the mixture before baking. To store leftovers, let the bake cool completely and cover it with plastic wrap or transfer to an airtight container. Can be kept in the refrigerator for up to 3-4 days or frozen for up to 2 months.