One-Serving Chicken and Broccoli Alfredo Pasta Bake

Baking dish, large skillet, small bowl

10 minutes

35 minutes

Italian

Chicken, Broccoli, Alfredo, Pasta Bake, One-Serving

Main Course

Baking

Gluten Free (if using gluten free pasta)

1

60g uncooked penne pasta

2 tablespoons olive oil

1 boneless skinless chicken breast, cut into cubes

1/2 cup broccoli florets

1/4 cup heavy cream or half

and

half cream

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Preheat oven to 375°F (190°C). Grease a baking dish with cooking spray.

Cook the penne pasta according to package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the chicken cubes and cook until golden brown on all sides, about 5 minutes. Add the broccoli florets and cook for another 3 minutes or until tender.

In a small bowl, whisk together the cream, Parmesan cheese, salt and pepper until combined. Pour the mixture over the chicken and broccoli in the skillet and stir to combine. Simmer for 2 minutes or until sauce thickens slightly.

Add the cooked pasta to the skillet and stir to combine everything together. Transfer the mixture into the prepared baking dish and spread it out evenly with a spoon or spatula.

Bake in preheated oven for 20 minutes or until golden brown on top. Serve hot with extra Parmesan cheese if desired!

Calories – 478 kcal; Fat – 24 g; Carbohydrates – 37 g; Protein – 28 g; Sodium – 519 mg; Sugar – 3 g

This one-serving Chicken and Broccoli Alfredo Pasta Bake is an easy Italian meal that can be made in just 35 minutes! It’s packed with flavor from creamy Parmesan sauce, juicy chicken cubes, tender broccoli florets, all served over penne pasta for an irresistible dinner!

4

Italian cuisine has also influenced other Mediterranean cuisines, such as Greek and Spanish cuisine.