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Broccoli and Chicken Alfredo Casserole

If you’re looking for the ultimate cozy dinner that the whole family will love, this Baked Chicken and Broccoli Alfredo Pasta checks every box. It’s creamy, cheesy, packed with tender chicken and fresh broccoli, and finished with a creamy and cheesy sauce that makes every bite irresistible.
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Ingredients
  

  • 16 oz pasta cooked al dente
  • 1 lb chicken breast cut into bite sized pieces
  • 1 tsp seasoning salt
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 12 oz broccoli broken up into small florets
  • 1/2 yellow onion diced or sliced thin
  • 3 cloves garlic minced
  • 15 oz alfredo sauce
  • 24 oz chicken bone broth
  • 2.5 cups Italian Cheese Blend with Mozzarella shredded
  • red pepper flakes optional

Instructions
 

  • cut the raw chicken into small pieces, set aside.
  • heat up an extra large oven safe pan on medium heat and cook the onion until it is starting to brown. Add the garlic and cook for additional 2 minutes.
    1/2 yellow onion, 3 cloves garlic
  • preheat your oven to 400F
  • boil the pasta in a large pot until al dente, about 8 minutes.
    16 oz pasta
  • add the chicken and seasoning to the pan. Cook until the chicken has a light sear on all sides. It does not need to be fully cooked as it will finish cooking in the oven later.
    1 lb chicken breast, 1 tsp seasoning salt, 1/2 tsp sea salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/4 tsp paprika
  • remove the pan from the heat and add the broccoli, drained pasta, alfredo sauce, bone broth, and half of the cheese. mix well
    12 oz broccoli, 15 oz alfredo sauce, 24 oz chicken bone broth
  • top with remaining cheese and bake for 25 - 30 minutes or until the cheese is starting to brown.
    2.5 cups Italian Cheese Blend with Mozzarella