Chicken & Broccoli Alfredo Bake

Day 3 of my 8 week #PantryChallenge.

Chicken & Broccoli Alfredo Bake with Garlic Bread. I wasn’t allowed to drink milk growing up, so I rarely have it in the fridge. Powdered milk to the rescue! I used the trimmings and tenderloins from the bone-in chicken breasts I used to make yesterday’s Chicken sandwiches. I also used the bones and skin to make the broth in my slow cooker.

8 oz. Linguine Pasta

2 cups Frozen Broccoli

1 cup Frozen Corn

3 cups Chicken Breast; cubed

½ cup Butter

4 cloves Garlic; finely minced

1 small Onion; minced

1 ½ cups Chicken Broth

3 Tablespoons Powdered Milk

1 ½ Tablespoons Italian Herbs

1 teaspoon Smoked Paprika

¼ teaspoon Red Pepper Flakes

1 Tablespoon Garlic Powder

4 oz. Cream Cheese

½ cup Cheddar Cheese

¼ cup Parmesan Cheese

3 cups Mozzarella Cheese; divided

2 Tablespoons Butter; melted

1 cup Italian Breadcrumbs

Salt and Pepper to taste

  1. Bring a pot of liberally salted water to a boil and add the pasta. Cook until almost al dente, about 6 minutes, then drain and set aside.
  2. Meanwhile, heat a dutch oven over medium-high heat and add the chicken, butter, onions and garlic. Sauté until the onions are tender.
  3. In a bowl, combine the chicken broth and powdered milk, then slowly mix the mixture into the dutch oven. Add in the herbs, seasonings, cream cheese, cheddar, parmesan, 1 cup mozzarella, broccoli, corn and pasta. Stir until all the ingredients are combined, cover and simmer for 10 minutes.
  4. Pour into a baking dish, then top with the remaining mozzarella. Combine the melted butter and breadcrumbs, then sprinkle it over the cheese and cover with foil.
  5. Preheat oven to 400°F.
  6. Bake for 20 minutes, then uncover and bake an additional 5 minutes or until the the edges of the pan are bubbling and the breadcrumbs are golden brown.
  7. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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