Description
A creamy, comforting pasta bake loaded with tender chicken, fresh broccoli, and a rich Alfredo sauce, topped with melted cheese for the ultimate weeknight dinner.
Ingredients
Scale
For the Crust:
- For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Bake:
- 12 oz fettuccine pasta
- 2 cups cooked chicken, shredded or diced
- 3 cups fresh broccoli florets
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Whisk in heavy cream and milk. Bring to a gentle simmer, then reduce heat to low.
- Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and black pepper. Remove from heat.
- In a large bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Toss gently to coat evenly.
- Transfer mixture to the prepared baking dish. Top with mozzarella and Parmesan cheeses, then sprinkle with Italian seasoning and red pepper flakes (if using).
- Bake for 20-25 minutes until cheese is bubbly and lightly golden. Let stand 5 minutes before serving.
Notes
For crispier topping, broil for 1-2 minutes at the end. Substitute half-and-half for heavy cream if desired. Leftovers reheat well in the oven at 350°F (175°C) for 10-15 minutes.