3–4 boneless, skinless chicken breasts (about 1.5 lbs)

2 cups fresh broccoli florets

8 oz penne or rotini pasta

2 cups Alfredo sauce (store-bought or homemade)

1 cup shredded Parmesan cheese

1 tsp garlic powder

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
In a large skillet, heat a little oil over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Cook the chicken for 6-8 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and allow it to rest before slicing it into bite-sized pieces.
Meanwhile, bring a pot of salted water to a boil. Cook the penne or rotini pasta according to the package instructions, until al dente. Drain the pasta and set aside.
In the same pot of boiling water, add the broccoli florets and cook for 2-3 minutes, just until tender-crisp. Drain and set aside.
In a large mixing bowl, combine the cooked chicken, pasta, broccoli, and Alfredo sauce. Stir to coat everything evenly. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded Parmesan cheese on top.
Place the dish in the oven and bake for 20-25 minutes, or until the cheese is golden and bubbly.
Let the bake cool for a few minutes before serving. Enjoy!

Frozen broccoli can be used, but ensure it is thawed and drained before adding to the dish.

For a lighter version, use reduced-fat Alfredo sauce and lean protein like turkey.

If preparing ahead of time, refrigerate the assembled dish for up to 24 hours before baking.