Chicken Broccoli Alfredo Bake
A delightful one-pot meal combining creamy Alfredo sauce, tender chicken, and vibrant broccoli with rotini pasta, perfect for family dinners or gatherings.
Ingredients
For the Alfredo sauce
- 1.5 cups cottage cheese
- 1.5 cups evaporated milk
- 3.5 ounces freshly grated Parmesan cheese
- 0.25 teaspoon granulated garlic
- 1 pinch ground white pepper
- 1 tablespoon chopped fresh parsley
For the main dish
- 1 tablespoon butter for greasing the baking dish
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 1 pinch freshly ground black pepper
- 3 cups uncooked rotini pasta
- 1 cup chicken broth
- 1 cup chopped broccoli fresh preferred
- 1 (6 ounce) skinless, boneless chicken breast, cubed
- 0.5 teaspoon Italian seasoning
- 0.25 cup freshly grated Parmesan cheese for topping
Instructions
Preparation of Alfredo sauce
- In a blender, combine cottage cheese and evaporated milk, blending until smooth.
- Transfer to a saucepan; heat over medium-high heat, stirring in freshly grated Parmesan cheese, minced garlic, and white pepper.
- Cook for 15 to 20 minutes until thickened; mix in chopped parsley and set aside.
Preparing the baking dish
- Preheat oven to 375°F (190°C).
- Melt butter in an 8×8 inch baking dish.
- Sprinkle minced garlic, salt, and pepper; layer uncooked rotini pasta.
- Pour chicken broth over pasta and add chopped broccoli.
Assembling and Baking
- Season cubed chicken breast with Italian seasoning, salt, and pepper; arrange on top of broccoli.
- Pour prepared Alfredo sauce over the whole dish.
- Cover with aluminum foil and bake for 50 minutes.
- Remove foil, sprinkle additional Parmesan cheese on top, and broil for 2 minutes until golden.
- Let cool slightly before serving.
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Notes
Customize with additional vegetables or proteins as desired. Store leftovers in airtight container; refrigerate for up to 4 days or freeze for up to 3 months.