Name: Chicken Broccoli Alfredo Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4-6 servings
Cuisine: American
Ingredients: 3 chicken breasts, boneless and skinless; salt and pepper; olive oil; 2 cup broccoli florets; 2-4 cups spaghetti squash, cooked (you can actually under-cook the spaghetti squash a little since it will also be baked for a little while); Approx. 2 cups of alfredo sauce (or you can use store-bought)

Description

Chicken Broccoli Alfredo Bake – a delicious and flavorful dinner casserole that is dairy-free, gluten-free, Whole30 and Paleo!

Scale

Ingredients

3 chicken breasts, boneless and skinless
salt and pepper
olive oil
2 cup broccoli florets
2–4 cups spaghetti squash, cooked (you can actually under-cook the spaghetti squash a little since it will also be baked for a little while)
Approx. 2 cups of alfredo sauce (or you can use store-bought)

Instructions

Preheat oven to 375.
Place chicken breasts in 10.5 x 7.5 casserole pan. Drizzle with a olive oil and sprinkle lightly with salt and pepper.
Bake for 15 minutes.
Remove and add broccoli. Return to oven for 15 more minutes (or until chicken is fully cooked – internal temp of 165. I recommend using an internal meat thermometer).
Remove from oven and place chicken breasts on a large plate to rest for 5 minutes. Then cut into 1 inch pieces.
Add spaghetti squash, chicken, Alfredo sauce into the casserole dish along with the broccoli and mix together.
Place back into the oven for 20-30 or minutes, or until bubbly.
Remove and serve immediately.

Notes

Feel free to use a little larger casserole pan, it will still work just fine!
You can cook your spaghetti squash in the Instant Pot while the chicken cooks or you can bake it ahead of time!

Keywords: Chicken Broccoli Alfredo Bake