Baked Chicken Broccoli Alfredo Recipes

BROCCOLI CHICKEN ALFREDO

Steps:

• Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender., Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through.

CHICKEN AND BROCCOLI ALFREDO CASSEROLE

Steps:

• Cook pasta per package. Drain & place into large mixing bowl.
• On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
• Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
• Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
• Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
• In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
• Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.

CHEESY CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY

Steps:

• In a pot, heat oil and add chicken.
• Season chicken with salt and pepper.
• Add garlic, then brown the chicken.
• Add broth, heavy cream, and pasta, and bring to a boil.
• Cover and reduce the heat to a simmer for 15-20 min.
• Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
• Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
• Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
• Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
• Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
• Enjoy!

ALFREDO CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Spread a layer of alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper, to taste.
• Spread broccoli over chicken.
• Pour remaining alfredo over chicken and broccoli.
• Top with Parmesan cheese.
• Bake for 40 minutes.
• Enjoy!

BAKED CHICKEN BROCCOLI ALFREDO

Steps:

• Preheat oven to 400 degrees. Coat a 9 x 13 baking pan or casserole dish with cooking spray. Set aside. Bring a large pot of water to a boil and cook penne until al dente, adding the broccoli to the water during the last 30 seconds of cooking. Drain and set aside.
• While the pasta is cooking, heat the oil over medium high heat in a large pot or dutch oven. Add in the diced chicken and sprinkle with salt. Cook until lightly browned and cooked through. Add in the minced garlic during the last two minutes of cooking. Remove chicken and garlic from pan and set aside.
• In the same pan, reduce heat to medium and add in the butter. When melted, whisk in the flour until stir until flour is cooked through and golden brown, about 2 minutes. Whisk in the milk and increase heat to medium high, whisking until milk starts to simmer. Shut off heat and stir in ¾ cup of both the mozzarella and parmesan cheese. Add salt and pepper to taste.
• Toss the chicken and pasta and broccoli with the Alfredo sauce. Pour the mixture into the greased pan and top with remaining cheeses. Bake, uncovered, for 20 minutes or until bubbly. (Broil for a minute if you want a golden crust on top.) Let sit 5 minutes before serving.

CHICKEN AND BROCCOLI FETTUCCINE ALFREDO WITH HOMEMADE FETTUCCINE

Steps:

• For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed. Turn the mixer off and scrape down the sides of the bowl, pushing the flour towards the center. Continue to mix on medium speed, repeating these steps until the dough comes together into a ball. If the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until it forms a cohesive ball. Knead the dough on medium-high for 3 to 4 minutes. When the dough is smooth, bright yellow in color and bounces back when pressed, transfer it to a lightly floured work surface. Knead by hand a few more times and then form into a ball. The dough should feel moist but not sticky; knead in more flour, 1 tablespoon at a time, as necessary. Wrap the dough in plastic wrap and refrigerate for at least 2 hours but no more than 4 hours.
• Fit the stand mixer with the pasta roller attachment and set to the widest setting (No. 1). Position the stand mixer with 2 to 3 feet of counter space to the left. Remove the dough from the refrigerator and divide into three portions. Work with one piece of dough at time, keeping the rest under plastic wrap so it doesn't dry out.
• With your fingers, press a portion of the dough into a roughly 5-by-2 1/2-inch rectangle. Dust lightly with flour on both sides. Turn the mixer onto low speed and feed the dough through the roller with the 2 1/2-inch parallel to the roller. Next, fold the two ends of the dough into the center so they just meet and then fold one half over the other so the dough closes like a book; this is called laminating the dough. Use your fingers to seal the two edges together, then once again shape the dough into a 5-by-2 1/2-inch rectangle. Dust the dough with flour and feed it through the roller a second time. Repeat by laminating the dough one more time and feeding it through the roller. Dust with flour and feed through the roller three more times, dust with more flour as needed.
• Adjust the roller to setting No. 3 and feed the dough through the roller twice. Adjust to setting No. 5 and feed the dough through two more times. At this point the dough will be over a foot long. Use your right hand to feed the dough through the roller and your left hand to catch the dough. Always be very gentle with the dough to prevent tearing. Be sure to feed the dough through the machine so that it does not fold onto itself. You can make small adjustments to how the dough is entering the roller by gently guiding it to the left or right. If the dough is too long to handle, simply cut it in half and work with a smaller portion.
• Finally, adjust the roller to setting No. 7 and feed the dough through another two times. After the dough has gone through the roller for the last time, dust it all over with flour and then fold it over itself and hold under a piece of plastic wrap. Repeat these steps with the remaining two pieces of dough.
• Replace the roller attachment with the fettucine cutter attachment. Dust a baking sheet with flour. Cut the rolled dough into 12-inch pieces and feed through the fettucine cutter on low speed. Twist the fettucine into a nest and place on the prepared baking sheet. Cover with plastic wrap while you cut the remaining dough. Lightly dust the tops of the fettucine nests with flour, cover with slightly dampened paper towel and then with plastic wrap. Hold at room temperature for no more than an hour or the pasta will dry out. (Makes 1 pound pasta dough.)
• For the chicken and broccoli alfredo: Place a baking sheet in the oven and preheat the oven to 450 degrees F.
• Mix the broccoli florets with 2 tablespoons of the olive oil, 1 teaspoon of the lemon zest, and salt and pepper to taste. Add the broccoli to the preheated baking sheet and roast until the lightly charred and tender, 18 minutes. Remove from the oven and let cool.
• Bring a large pot of water to a boil. Season with salt so that the water tastes like the ocean.
• Heat a 12-inch, high-sided pan over medium heat. Add the butter and the remaining 2 tablespoons olive oil. Sprinkle the chicken breasts with salt and pepper. When the butter is melted, add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. If the chicken has browned on both sides but isn't cooked through yet, remove to a baking sheet and finish in the oven. Let cool and then cut into 1/2-inch pieces.
• To the same pan, add the minced garlic; cook until fragrant, 1 minute. Add the flour and stir to combine, scraping up the dark bits from the bottom of the pan. Whisk in 1 cup of the half-and-half, making sure the flour is completely combined, without any lumps. Whisk in the remaining 3 cups half-and-half, bring to a boil and cook for 3 to 4 minutes. When the mixture has thickened around the edges, but before your whisk leaves a trail behind it, add the remaining 1 teaspoon lemon zest and the Asiago and Parmesan, and whisk to combine. Turn the heat to low and season with salt and pepper. The sauce should have the consistency of a thick soup. If the sauce thickens too much, add a little of the pasta water to thin it out. Add the chicken and broccoli to the cheese sauce and hold over low heat.
• Meanwhile, cook to the pasta: Separate the strands of pasta on the baking sheet and add them to the boiling water. Cook for 30 seconds, or until the pasta floats to the top. Drain and add to the cheese sauce. Add the lemon juice and toss to combine. Garnish with parsley and serve immediately.

CHICKEN AND BROCCOLI ALFREDO

Steps:

• Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
• Heat butter in skillet. Cook chicken until browned, stirring often.
• Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

CHICKEN BROCCOLI ALFREDO PENNE

Steps:

• Preheat the oven to 350°F.
• Cook the penne according to the package directions in a large pot of boiling water. Drain.
• Meanwhile, in a medium saucepan, over medium heat, melt the butter.
• Add the garlic and cook, stirring, for about 30 seconds, until fragrant.
• Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute.
• Slowly whisk in the milk, stirring until it is incorporated and smooth.
• Add the thyme, oregano, salt, pepper, and 1/2 cup of the parmesan cheese, and whisk continuously for 3-4 minutes, or until the sauce has thickened slightly.
• Reduce the heat to a low simmer until the pasta is ready.
• Toss together the cooked penne, chicken, broccoli, and Alfredo sauce, and transfer everything to a 9x13 inch baking dish.
• Sprinkle the mozzarella cheese, and the remaining 1/2 cup parmesan cheese on top of the pasta.
• Bake for 20-25 minutes, or until the cheese is melted and bubbling.

CHICKEN & BROCCOLI ALFREDO WITH FETTUCCINE

Steps:

• Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
• Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

CHICKEN & BROCCOLI ALFREDO

Steps:

• Cook fettuccini according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain, set aside and keep warm.
• Meanwhile, in a large skillet, heat butter over medium-high. Season chicken with salt and pepper to taste. Cook 4-6 minutes, stirring often, or until lightly browned. Add garlic; cook for 1 minute or until fragrant.
• Stir in soup and milk until smooth; bring to simmer and cook for 2-3 minutes or until chicken is cooked through. Add fettuccini with broccoli. Cook, stirring often, until coated in sauce and heated through. Serve with Parmesan cheese.

BROCCOLI ALFREDO CHICKEN BAKE RECIPE

Steps:

• Preheat the oven to 375F.
• Wash and finely chop the broccoli head, then set aside.
• In a large baking dish, lay each chicken breast side by side in a single layer. Then sprinkle the garlic powder, salt and pepper evenly over the top of them to season.
• Spread the broccoli florets evenly over the chicken, then pour the alfredo sauce over the broccoli and finally top with the mozzarella cheese.
• Place in the oven on the middle rack for 40-50 minutes or until the chicken is cooked through and the broccoli is tender.
• Remove from the oven and allow to cool for 5-10 minutes. Then serve hot over pasta, rice, mashed potatoes, or sautéed spinach.
• Enjoy!

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well.
• Meanwhile, combine all sauce ingredients in a small bowl.
• Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
• Combine topping ingredients and sprinkle over casserole.
• Bake 35 minutes or until bubbly and cheese lightly browned.

CHICKEN AND BROCCOLI ALFREDO BAKE

Steps:

• In a saucepan over medium heat, melt the butter and whisk in the heavy cream.
• Whisk in egg yolk and 1 cup cheese.
• Simmer for 5 minutes, then remove from heat and set aside.
• In a large pot, prepare pasta al dente as directed on the package.*
• Drain and put back in pot.
• Pour ½ of sauce over pasta and toss to coat.
• Gently mix in chicken and broccoli. Stir in the rest of the sauce.
• Dump into a 9x13 pan and top with remaining Parmesan.
• Cover with two layers of tin foil.
• Freeze.
• Remove from freezer. Thaw.
• Bake at 350° for 30 minutes.

BAKED CHICKEN BROCCOLI ALFREDO

Steps:

• Preheat oven to 375 degrees and grease a casserole or baking dish.
• Prepare the sauce by first melting the butter in a large skillet over medium-high heat. Stir in flour.
• Gradually whisk in milk until sauce is smooth and thickened. Stir in cream cheese and 2/3 cup parmesan cheese until melted and incorporated. Stir in salt, pepper, and garlic powder. Remove from heat.
• Combine broccoli, chicken, noodles, and sauce in a large bowl and stir to combine. Transfer mixture to prepared baking dish. Sprinkle remaining parmesan cheese over the top.
• Make the topping by melting butter in a pan or skillet. Stir in breadcrumbs and Italian seasoning and stir until breadcrumbs are golden brown. Sprinkle over parmesan cheese and chicken broccoli mixture.
• Bake for 15 minutes until parmesan cheese is melty. Serve warm.

BAKED FETTUCCINE ALFREDO

Steps:

• Preheat oven to 400°F.
• Pour jar of Alfredo sauce into a medium-size pan. Add milk to the jar and shake. Stir into the sauce and bring to a light simmer.
• Break apart the noodles using your fingers as you add them to the sauce.
• Stir until noodles are well coated.
• Add the chopped broccoli and stir again.
• Pour mixture into a 13 X 9 baking dish.
• Sprinkle half of the mozzarella cheese on top of the mixture.
• Sprinkle both sides of the chicken with salt, pepper, parsley, garlic powder. and Parmesan cheese.
• Lay the chicken breasts on top of the noodles.
• Sprinkle with remaining mozzerella cheese.
• Cover and bake for 30 minutes or until chicken in done (165ºF).

KETO CHICKEN ALFREDO WITH BROCCOLI BAKE

Steps:

• Melt 1 tbsp butter in a 10.25 oven-safe skillet. (I use a cast-iron skillet)
• Season sliced chicken with salt & pepper before placing the chicken in the skillet. Sear on both sides.
• Cover the skillet with a lid and simmer on low until the chicken is no longer pink.
• Remove chicken from the skillet and set aside.
• Deglaze the pan by pouring 2 tbsp chicken broth into the hot skillet then scraping the bits off the bottom with a wooden spoon. Leave the bits in the pan as they are extra flavorful.
• Pop the broccoli in the microwave and follow package directions to steam. Or, if you prefer, you can steam in boiling water on the stove.
• While the broccoli is cooking, add 2 tbsp butter to the skillet along with the minced garlic. Saute for 2 minutes or until fragrant.
• Add softened cream cheese, heavy whipping cream, and Italian seasoning to the minced garlic, then stir continuously with a whisk on medium heat until the ingredients are thoroughly combined.
• Reduce to medium/low heat and allow the sauce to simmer gently boiling until the heavy whipping cream has reduced and thickened. Keep whisking so that it doesn't stick to the bottom of the pan. It will take a few minutes for the sauce to reduce and thicken.
• Once it has thickened, add the parmesan and pepper jack cheese, then continue to stir until the cheeses melt and the sauce is smooth.
• Drain steamed broccoli.
• Add the chicken and broccoli to keto alfredo sauce and stir until thoroughly combined.
• Sprinkle mozzarella cheese on the low-carb chicken alfredo broccoli mixture, then sprinkle basil on top.
• Pop the skillet in the oven on the top rack under the broiler for 1-2 minutes or until the mozzarella cheese begins to bubble. While you could leave it on the stove to melt, I found that baking the cheese from the top in the oven produced the best results for this dish.

CHICKEN BROCCOLI ALFREDO BAKE

Steps:

• Preheat oven to 375 degrees.
• Set a stock pot to boil for the pasta. While the penne pasta is cooking, cut up your boneless, skinless chicken breasts and season them with salt and pepper.
• Add the chicken to a pan coated with olive oil. Cook over medium heat until the chicken is no longer pink.
• Drain the pasta when done and return to the stock pot. Add in the broccoli florets, chicken, Alfredo sauce and salt and pepper to taste. Mix well.
• Spray a 9x13 baking dish with cooking spray. Pour mixture from stock pot into the casserole dish and top with the Parmesan cheese.
• Add the shredded mozzarella to the top of the dish.
• Bake at 375 degrees for 25-30 minutes.

CHICKEN ALFREDO BAKE

Steps:

• Preheat oven to 375 degrees F. Coat a 9x13 baking dish with nonstick cooking spray.
• Add the butter to a large nonstick saucepan, over medium-low heat; whisk until butter has melted. Add in garlic and cook until fragrant, about 30 seconds.
• Slowly whisk in the chicken broth and half-n-half. Stir in the garlic powder, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
• Add in the pasta and bring to a boil. (It will look like a ton of liquid with little pasta, but don't worry, the pasta will absorb a lot of it as it simmers.)
• Reduce heat to a gentle bubbly simmer and cook for about 12-15 minutes until pasta is al dente, stirring every 5 minutes or so to prevent sticking and bubbling over.
• Turn off the heat and stir in the chicken, broccoli, and 1 cup parmesan cheese until combined and well coated.
• Pour half of the pasta mixture into the prepared baking dish.
• Sprinkle evenly with 1 cup mozzarella cheese.
• Layer the remaining half of the pasta evenly on top.
• Sprinkle evenly with the remaining 1 cup of mozzarella and 1 cup Parmesan.
• Cover with foil and transfer to the oven for 10-15 minutes until the cheese is melted and bubbly.
• Remove foil and place under the broiler for 5 minutes until golden (watch it carefully, to make sure it doesn't burn.)
• Sprinkle with fresh chopped parsley, serve, and enjoy!
• NOTE: Avoid pre-grated packaged Parmesan since it won't melt properly and the dish will be overly salty.
• NOTE: for questions about pasta variations, cooking it separately, and tips for success, please refer to the full article.