Easy Chicken Ziti Broccoli Alfredo Bake
This comforting casserole combines tender chicken, ziti pasta, and vibrant broccoli florets in a rich alfredo sauce, all baked to bubbly perfection under a blanket of melted mozzarella cheese. It's an easy and delicious meal perfect for a family dinner.
Equipment
- Oven
- Baking dish (2½-quart)
- Large skillet
- Large bowl
- Pot
Ingredients
Main Ingredients
- cooking spray for baking dish
- 8 ounces ziti (I use ziti rigati, but the smooth ziti works just as well)
- 1 tablespoon olive oil
- 1 pound chicken tenderloins cut into bite-sized pieces (or boneless skinless chicken breasts)
- ½ teaspoon garlic powder
- 1 package frozen broccoli florets (12-ounce), thawed
- 2 cups alfredo sauce
- 1½ cups shredded mozzarella cheese
- salt to taste
- black pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F and spray an 11x7x2-inch baking dish with cooking spray.
- Prepare homemade alfredo sauce now if using, otherwise proceed with jarred sauce.
- Cook the ziti in boiling salted water for one minute less than al dente, then drain it.
- Heat olive oil in a large skillet, then sauté chicken seasoned with garlic powder, salt, and pepper until cooked through and no longer pink.
- In a large bowl, combine the cooked ziti, chicken, thawed broccoli florets, and alfredo sauce, stirring until everything is evenly coated.
- Transfer the ziti mixture to the prepared baking dish and sprinkle the mozzarella cheese evenly over the top.
- Bake uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Allow the casserole to rest for 15 to 20 minutes before serving, which helps the sauce thicken.
Notes
Ensure pasta is cooked one minute less than al dente to prevent mushiness during baking. Allowing the casserole to rest for 15-20 minutes after baking will help the sauce thicken for a better consistency.
