Ultra rich and creamy, this irresistible Chicken Broccoli Alfredo Bake is the effortless dinner your meal rotation was missing. Prepared with homemade alfredo sauce, it'll be the only dish on your table for a while.
Place the chicken between 2 sheets of plastic wrap on a cutting board, smooth side down, then pound the thick side of each chicken breast with a meat mallet until the chicken is 1/2" thick.
Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
In a large skillet, heat the butter and olive oil over medium-high heat, add the seasoned chicken breast and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside to rest.
In the same pan, melt the butter, add the heavy cream and bring to a simmer for 3 minutes, stirring occasionally.
Next add in the garlic, 1 1/2 cups parmesan cheese, salt, and pepper to taste and cook for an additional 5 minutes or until the sauce is thick and has reduced.
Bring a large pot of salted water to a boil and cook the pasta for 6 minutes, then add the broccoli florets to the pot and simmer for 3 more minutes.
Drain the pasta and broccoli and add them to the sauce pan. Chop the chicken and add to the skillet and toss to coat all the ingredients in the sauce.
Transfer the chicken broccoli alfredo to a 9x13" baking pan and sprinkle 1 cup of parmesan cheese on top.
Bake for 20 minutes, or until the cheese is golden and bubbly, then garnish with freshly chopped parsley and serve.