Chicken Broccoli Alfredo Bake
Description
A baked chicken Alfredo with broccoli is indulgent without the fuss. This casserole comes together quickly.
Ingredients
•
1 1/2 cups cottage cheese
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1 1/2 cups evaporated milk
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3 1/2 ounces freshly grated Parmesan cheese
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1/4 teaspoon granulated garlic
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1 pinch ground white pepper
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1 tablespoon chopped fresh parsley
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1 tablespoon butter
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2 cloves garlic, minced
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1/2 teaspoon salt
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1 pinch freshly ground black pepper
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3 cups uncooked rotini pasta
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1 cup chicken broth
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1 cup chopped broccoli
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1 (6 ounce) skinless, boneless chicken breast, cubed
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1/2 teaspoon Italian seasoning
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salt and freshly ground black pepper to taste
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1/4 cup freshly grated Parmesan cheese
Directions
1
Add cottage cheese and evaporated milk to the jar of a Vitamix blender (or other high-powered blender); blend on high until smooth, about 30 seconds.
2
Pour cottage cheese mixture into a sauce pan over medium high heat. Stir in Parmesan cheese. garlic, and white pepper. Cook, stirring often, until sauce has thickened, 15 to 20 minutes; stir in parsley. Set aside.
3
Preheat the oven to 375 degrees F (190 degrees C).
4
Place butter in an 8x8-inch baking dish; microwave on Medium until melted, about 30 seconds.
5
Sprinkle minced garlic, the 1/2 teaspoon salt, and the pinch black pepper over melted butter. Add rotini pasta evenly into the dish; pour chicken broth over pasta. Layer chopped broccoli on top.
6
Sprinkle the cubed chicken pieces with Italian seasoning, salt, and pepper. Place chicken pieces on top of broccoli. Pour Alfredo sauce evenly over the casserole. Cover tightly with aluminum foil.
7
Bake in the preheated oven until pasta is tender, about 50 minutes.
8
Remove foil; sprinkle casserole with Parmesan cheese. Turn on the broiler and broil until golden, about 2 minutes.