Description
A creamy, cheesy Alfredo bake loaded with tender chicken and fresh broccoli, perfect for a comforting family dinner.
Ingredients
Scale
For the Crust:
- For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- For the Bake:
- 2 cups cooked chicken, shredded or diced
- 3 cups broccoli florets, steamed
- 8 oz fettuccine pasta, cooked al dente
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon paprika (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant (about 1 minute).
- Pour in heavy cream, stirring constantly. Bring to a gentle simmer.
- Gradually whisk in Parmesan cheese until fully melted and smooth. Season with salt and black pepper. Remove from heat.
- In a large bowl, combine cooked pasta, chicken, and steamed broccoli. Pour Alfredo sauce over and mix well.
- Transfer mixture to the prepared baking dish. Sprinkle mozzarella and cheddar cheese on top, followed by Italian seasoning and paprika (if using).
- Bake for 20-25 minutes, or until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
For extra crispiness, broil for the last 2-3 minutes. Leftovers can be refrigerated for up to 3 days.