Description
A creamy, comforting pasta bake featuring tender chicken, fresh broccoli, and rich Alfredo sauce, topped with melted cheese for the ultimate weeknight dinner.
Ingredients
Scale
For the Crust:
- For the pasta:
- 12 oz fettuccine pasta
- For the chicken:
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- For the vegetables:
- 3 cups broccoli florets (fresh or frozen)
- For the sauce:
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 3 cloves garlic (minced)
- 1 1/2 cups grated Parmesan cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- For topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 2. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- 3. Season chicken pieces with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and cook chicken until no longer pink (5-6 minutes). Remove from heat.
- 4. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- 5. Pour in heavy cream, stirring constantly. Bring to a simmer and cook for 2 minutes.
- 6. Reduce heat to low and gradually whisk in Parmesan cheese until smooth. Add nutmeg, salt, and pepper.
- 7. In a large bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Mix well.
- 8. Transfer mixture to prepared baking dish. Top with mozzarella and remaining Parmesan.
- 9. Bake for 20-25 minutes until bubbly and cheese is golden brown.
- 10. Garnish with fresh parsley before serving.
Notes
For a crispier top, broil for the last 2-3 minutes. Substitute half-and-half for heavy cream for a lighter version. Leftovers keep well refrigerated for 3 days.