Stir sliced chicken breast and these 4 ingredients with broccoli for a baked meal I keep craving

This baked chicken and broccoli Alfredo is my stripped-down, weeknight take on a classic Italian-American comfort dish. Traditional fettuccine Alfredo started in early 20th-century Rome as a simple emulsion of butter and Parmesan, but in the U.S. it evolved into the creamy, saucey pasta we know today—often enriched with cream, garlic, and sometimes chicken or vegetables. Here, we skip the stovetop juggling and let the oven do the work, using jarred Alfredo sauce as a shortcut and keeping the ingredient list to just five items. It’s the kind of recipe you reach for when you want something cozy, creamy, and satisfying without a sink full of pans or a long ingredient list.

This chicken and broccoli Alfredo bake is rich and comforting, so I like to balance it with something fresh and bright. A simple green salad with a lemony vinaigrette cuts through the creaminess nicely—think mixed greens, thinly sliced red onion, and maybe a few cherry tomatoes. Warm bread is also a natural partner; a crusty baguette or garlic toast is perfect for swiping up any extra sauce. If you’d like to stretch the meal a bit further, serve this alongside a bowl of lightly seasoned rice or buttered noodles to soak up the Alfredo, or add a side of roasted vegetables—carrots or Brussels sprouts work especially well—for extra color and texture on the plate.

Servings: 4 servings

1 1/2 pounds boneless, skinless chicken breasts, thinly sliced into strips

1/2 teaspoon kosher salt, plus more to taste

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.

Prep the chicken: Pat the chicken breasts dry with paper towels, then slice them into thin strips—about 1/2 inch thick. Thinner slices cook more quickly and stay tender in the oven.