Chicken Veggie Alfredo Bake Recipe

Recipe By Slurrp

Chicken Veggie Alfredo Bake is a delicious and comforting casserole dish that combines tender chicken, colorful vegetables, and creamy alfredo sauce. This hearty and satisfying meal is perfect for busy weeknights or when you're craving a comforting homemade dinner. The chicken is seasoned and cooked until juicy, then combined with a medley of vegetables like broccoli, bell peppers, and mushrooms. Everything is smothered in a creamy alfredo sauce and topped with melted cheese before being baked to perfection. Serve this flavorful dish with a side of garlic bread or a fresh salad for a complete meal.

4.2
11 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
Chicken Veggie Alfredo Bake
plan
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ingredients serve

Ingredients for Chicken Veggie Alfredo Bake Recipe

  • 1/2 Boneless, Skinless Chicken Breasts
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil, Divided
  • 1/2 cup Broccoli Florets
  • 1/4 Bell Pepper, Sliced
  • 1/4 cup Sliced Mushrooms
  • 2 ounce Penne Pasta
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 1/2 cup Milk
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 cup Shredded Mozzarella Cheese
  • as required Fresh Parsley, For Garnish

Directions: Chicken Veggie Alfredo Bake Recipe

Cooking Directions

  • STEP 1.Preheat your oven to 375掳F (190掳C) and grease a baking dish.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and any other desired spices. Cook the chicken until browned and cooked through, then remove from the skillet and set aside.
  • STEP 3.In the same skillet, add more olive oil if needed and saut茅 the vegetables until they are tender-crisp. Season with salt, pepper, and any other desired spices.
  • STEP 4.Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
  • STEP 5.In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in milk and bring to a simmer. Cook until the sauce thickens, then remove from heat and stir in grated Parmesan cheese.
  • STEP 6.In the greased baking dish, layer the cooked pasta, saut茅ed vegetables, and sliced cooked chicken. Pour the alfredo sauce over the top, making sure everything is evenly coated. Sprinkle shredded mozzarella cheese on top.
  • STEP 7.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If desired, broil for an additional 2-3 minutes to achieve a golden brown crust.
  • STEP 8.Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired. Enjoy!

Cooking Tips

  • Feel free to customize the vegetables based on your preferences or what you have on hand.
  • You can use store-bought alfredo sauce instead of making it from scratch to save time.
  • For added flavor, you can season the alfredo sauce with garlic powder, Italian seasoning, or a pinch of nutmeg.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in the oven at 350掳F (175掳C) for about 15-20 minutes, or in the microwave until heated through.
  • Serve the Chicken Veggie Alfredo Bake as a main dish with a side of garlic bread or a fresh salad.
Nutrition
value
556
calories per serving
16 g Fat38 g Protein122 g Carbs11 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    38g
  • Carbs
    122g
  • Fiber
    11g

MacroNutrients

  • Carbs
    122g
  • Protein
    38g
  • Fiber
    11g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    92mg
  • Iron
    4mg
  • Vitamin A
    307mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    149mg
  • Manganese
    < 1mg
  • Phosphorus
    519mg
  • Selenium
    19mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp