Description
Creamy chicken and broccoli baked alfredo delivers comfort straight from Italian kitchens, blending rich flavors with wholesome ingredients. Cheesy pasta layers promise a satisfying meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 lbs chicken breast
- 1 lb broccoli florets
- 16 oz fettuccine pasta
Dairy and Sauce:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 4 tbsp butter
Seasonings and Extras:
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly greasing it with olive oil.
- Season chicken breasts with salt, pepper, and nutmeg, then sear in a hot skillet with olive oil until golden brown on both sides, approximately 3-4 minutes per side.
- Remove chicken from skillet and slice into bite-sized pieces, ensuring they are partially cooked.
- Cook fettuccine in salted boiling water until al dente, typically 8-9 minutes, then drain and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant and lightly golden, about 1 minute.
- Pour heavy cream and milk into the skillet, whisking continuously to create a smooth base for the Alfredo sauce.
- Gradually incorporate grated parmesan and mozzarella cheeses, stirring until the sauce becomes thick and creamy.
- Layer the cooked pasta in the prepared baking dish, followed by the sliced chicken and fresh broccoli florets.
- Pour the creamy Alfredo sauce evenly over the pasta, chicken, and broccoli, ensuring complete coverage.
- Sprinkle additional parmesan cheese on top and bake for 20-25 minutes until the sauce is bubbling and the top is golden brown.
- Remove from oven and let rest for 5 minutes, then garnish with chopped fresh parsley before serving.
Notes
- Ensure chicken is sliced uniformly for even cooking and consistent texture throughout the dish.
- Use fresh broccoli florets for maximum crunch and vibrant green color, avoiding frozen vegetables which can become soggy.
- Substitute heavy cream with half-and-half or whole milk for a lighter version, reducing overall calorie content without compromising flavor.
- Create a gluten-free option by replacing traditional fettuccine with zucchini noodles or gluten-free pasta alternatives, maintaining the creamy Alfredo experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 850
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 45 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 76 g
- Fiber: 3 g
- Protein: 51 g
- Cholesterol: 190 mg