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
- 1 tbsp olive oil
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- For the Sauce:
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tsp onion powder
- Salt and pepper to taste
- For the Vegetables:
- 2 cups broccoli florets, steamed
- For the Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp paprika (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook fettuccine according to package instructions until al dente. Drain, toss with olive oil, and set aside.
- Season chicken with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through (5-7 minutes). Set aside.
- In the same skillet, add heavy cream, minced garlic, and onion powder. Simmer for 2-3 minutes, then stir in Parmesan and mozzarella until melted. Season with salt and pepper.
- Combine cooked pasta, chicken, steamed broccoli, and Alfredo sauce in the baking dish. Mix well.
- Top with remaining mozzarella, Parmesan, and a sprinkle of paprika.
- Bake for 20-25 minutes until bubbly and golden. Let rest 5 minutes 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 reheat well in the oven at 350°F (175°C) for 10-15 minutes.