Ingredients:
- 1 box penne pasta (16 oz)
- 2 cans diced tomatoes (14.5 oz each, drained)
- 2 jars Alfredo sauce (15 oz each)
- ½ block Velveeta cheese (8 oz), cut into cubes
- 16 oz Colby Jack cheese, shredded
- 1 pack boneless skinless chicken thighs (about 1-1.5 lbs) or chicken breasts
- 2 bags frozen broccoli (12 oz each), steamed or boiled
- Seasonings: salt, pepper, onion powder, garlic powder, seasoning salt
- Water (for boiling pasta and broccoli)
- Olive oil (for cooking chicken, optional)
Equipment:
- Large pot (for boiling pasta)
- Medium pot (for boiling broccoli)
- Skillet (for cooking chicken)
- Large mixing bowl (if needed)
- 9×13-inch baking dish
- Aluminum foil (optional, for covering while baking)
Step-by-Step Instructions:
Step 1: Boil the Pasta
- Prepare the water: Fill a large pot with water and add a pinch of salt. Place it over high heat and bring the water to a rolling boil.
- Cook the pasta: Once the water is boiling, add the box of penne pasta to the pot. Stir occasionally to prevent the noodles from sticking together. Cook according to the package instructions, usually about 10-12 minutes, until the pasta is al dente (firm but cooked through).
- Drain and return to the pot: Once the pasta is done, drain it in a colander and return it to the pot. Set aside while you prepare the cheese mixture.
Step 2: Melt Velveeta Cheese with the Pasta
- Add Velveeta: Cut the Velveeta cheese into small cubes for easier melting. While the pasta is still warm, add the ½ block of Velveeta to the pot of drained pasta.
- Stir to melt: Stir the pasta and Velveeta over low heat, allowing the cheese to melt into the pasta. Stir frequently so the cheese doesn’t stick to the bottom of the pot and to ensure it coats the pasta evenly. This should take about 5 minutes.
Step 3: Cook the Broccoli
- Boil or steam the broccoli: In a medium-sized pot, bring water to a boil. Add the frozen broccoli to the boiling water. Cook for about 5-7 minutes, or until the broccoli is tender but still bright green.
- Drain and set aside: Once the broccoli is cooked, drain it in a colander and set aside. Alternatively, you can steam the broccoli in the microwave by following the instructions on the package.
Step 4: Cook the Chicken
- Prepare the chicken: While the pasta and broccoli are cooking, dice the boneless skinless chicken thighs (or chicken breasts) into bite-sized cubes.
- Season the chicken: In a small bowl, mix together salt, pepper, onion powder, garlic powder, and seasoning salt. Sprinkle the seasoning mix generously over the diced chicken.
- Cook the chicken: Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on the outside and fully cooked on the inside. Make sure the chicken reaches an internal temperature of 165°F (74°C) for safety. Once done, remove the chicken from the skillet and set it aside.
Step 5: Combine Ingredients
- Add Alfredo sauce and tomatoes to the pasta: Pour the 2 jars of Alfredo sauce into the pot with the Velveeta-melted pasta. Stir well to coat the pasta evenly with the sauce. Add the 2 cans of drained diced tomatoes to the pot, and stir again to combine.
- Mix in the chicken: Add the cooked chicken to the pasta and sauce mixture. Stir until the chicken is evenly distributed throughout the pasta.
- Prepare for baking: If your pot is too small to mix everything, transfer the pasta mixture to a large bowl for easier mixing.
Step 6: Assemble the Casserole
- Transfer to a baking dish: Once everything is mixed together, transfer the pasta, chicken, and sauce mixture into a greased 9×13-inch baking dish.
- Add broccoli: Evenly spread the cooked broccoli over the top of the pasta mixture.
- Mix again: Use a spoon or spatula to gently mix the broccoli into the pasta mixture, making sure everything is evenly combined.
Step 7: Top with Cheese and Bake
- Top with shredded cheese: Once the broccoli is mixed in, sprinkle the 16 oz of shredded Colby Jack cheese over the top of the casserole. Ensure the entire surface is covered with a generous layer of cheese.
- Bake the casserole: Preheat your oven to 400°F (200°C). Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Optional: Cover with foil: If you notice the cheese is browning too quickly, cover the dish with aluminum foil for the last 5 minutes of baking to prevent it from burning.
Step 8: Serve
- Remove from the oven: Once the cheese is melted and bubbly, remove the dish from the oven and let it cool for a few minutes before serving.
- Serve: Scoop portions of the cheesy chicken Alfredo bake onto plates and enjoy your delicious meal!
Tips:
- Make it ahead: You can prepare the casserole up to the baking step and store it in the fridge for up to 24 hours. When you’re ready to bake, just top with cheese and bake as instructed.
- Add more veggies: If you want to add more variety, throw in some sautéed mushrooms, spinach, or bell peppers to the mix.
- Use leftover chicken: This recipe is perfect for using up leftover chicken! Just shred or dice it and mix it in as instructed.
This detailed version ensures a smooth cooking experience and a perfectly cheesy, hearty Alfredo bake!