Description
Enjoy a comforting Chicken Broccoli Alfredo Bake with tender fettuccine, shredded chicken, and vibrant broccoli, all smothered in a creamy Alfredo sauce and topped with melted mozzarella and Parmesan cheese. Perfect for family dinners!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 cups fresh broccoli florets
- 8 ounces fettuccine pasta
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
- In a separate pot, bring a small amount of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
- Once the pasta is cooked, drain it and return it to the pot. Drizzle with olive oil and toss to coat.
- If using store-bought Alfredo sauce, skip this step. For homemade, melt 1/2 cup of butter in a saucepan over medium heat. Add 2 cups of heavy cream and bring to a gentle simmer.
- Stir in 1 cup of grated Parmesan cheese, 2 cloves of minced garlic, and season with salt and pepper. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
- Pour the sauce over the cooked fettuccine, add garlic powder, onion powder, black pepper, and salt. Stir well to combine.
- In a large mixing bowl, combine the cooked chicken, blanched broccoli, and Alfredo-coated fettuccine. Add red pepper flakes if desired.
- Gently fold the ingredients together, being careful not to break the broccoli florets.
- Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Add grated Parmesan cheese over the mozzarella.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let the Chicken Broccoli Alfredo Bake sit for 5 minutes before serving.
- Garnish with freshly chopped parsley and serve warm.
Notes
- For added flavor, consider incorporating other vegetables like bell peppers or spinach.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes