Description
A creamy, comforting Chicken Alfredo Bake with Broccoli that brings warmth and joy to your dining table.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 ounces fettuccine (or penne/rotini)
- 2 cups fresh broccoli florets
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Additional parmesan cheese for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Boil salted water in a large pot, add the pasta, and cook until al dente. Drain and reserve a cup of pasta water.
- Steam the broccoli in the same pot until bright green and tender, about 3-4 minutes.
- In a skillet, heat olive oil and butter over medium heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through, about 6-7 minutes. Remove and slice into bite-sized pieces.
- Sauté minced garlic in the same skillet until fragrant. Pour in the heavy cream and add parmesan cheese, stirring until melted. Adjust thickness with reserved pasta water.
- In a large mixing bowl, combine pasta, chicken, broccoli, and sauce, stirring until coated.
- Transfer to a greased baking dish, top with parmesan cheese, and bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh herbs and serve hot.
Notes
Experiment with additional toppings like breadcrumbs or mozzarella for extra flavor. Prepare ahead of time for easy entertaining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken alfredo, creamy pasta, broccoli bake, comfort food