Chicken Alfredo Bake

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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 tsp 1/2 tsp Italian seasoning ($0.05)
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  0.5 tsp Red pepper flakes
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  0.5 tsp 1/2 tsp salt ($0.01)
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  0.5 tsp 1/2 tsp black pepper ($0.01)
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  3 tbsp 3 Tbsp water ($0.00)
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  2 tbsp Butter
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  0.5 cup Bread Crumbs, Panko, Dry
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  0.3 tsp Italian seasoning
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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.01)
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  0.3 tsp 1/4 tsp black pepper ($0.01)
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  4 Garlic(12g)
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  2 cup Cream, Heavy Whipping
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  2 cup Cheese, Italian Blend, Shredded
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  0.3 tsp 1/4 tsp salt ($0.01)
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  0.3 tsp 1/4 tsp black pepper ($0.01)
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  8 oz Rotini Pasta
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  10 oz Broccoli

Instructions

1. 1Cut the chicken breasts into 1" chunks. Coat with olive oil and season with grated Parmesan, Italian seasoning, red pepper flakes, salt, and black pepper.
2. 2Heat olive oil in a large skillet over medium heat. Sear the chicken 5 minutes until the bottom of each piece is golden brown and the sides turn white.
3. 3Add the water to the pan to release stuck-on bits, flip each chicken piece, and continue cooking 5 minutes over medium heat until evenly browned on all sides and internal temperature reaches 165°F. Remove the chicken to a plate, leaving the browned bits in the skillet.
4. 4Melt butter in a separate small skillet over medium heat. Stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Toast 5 minutes, stirring occasionally, until all butter is absorbed and breadcrumbs are golden brown. Transfer to a bowl and set aside.
5. 5In the large skillet with the reserved chicken bits, melt butter over medium heat. Add the minced fresh garlic and sauté 2 minutes until fragrant. Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Bring to a simmer over medium heat, stirring occasionally, 5 minutes until slightly thickened. Reduce heat to low and add the Italian blend cheese a handful at a time, whisking until fully melted before adding more, about 5 minutes total.
6. 6Bring a large pot of water to a rolling boil over high heat. Add the rotini and cook 7 minutes until just tender. Drain in a colander. Thaw the broccoli florets and break into bite-size pieces.
7. 7Preheat oven to 375°F. Combine the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top with the remaining shredded Italian blend cheese and toasted breadcrumbs.
8. 8Bake at 375°F for 25–30 minutes until all cheese is melted and breadcrumbs are golden brown. Let cool 5 minutes, then divide evenly into 6 airtight containers while hot. Store in the refrigerator for up to 4 days.