Description
Creamy chicken and broccoli baked alfredo brings comfort to your dinner table with hearty ingredients that blend perfectly. Parmesan-rich sauce and tender chicken create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 lbs chicken breast
- 3 cups broccoli florets
- 16 oz fettuccine pasta
Dairy and Sauce:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup parmesan cheese
- 1/2 cup mozzarella cheese
- 4 oz cream cheese
Seasonings and Extras:
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley (chopped)
Instructions
- Preheat the oven to 375°F and prepare a large baking dish with a light coating of olive oil.
- Slice chicken breasts into uniform bite-sized pieces, seasoning thoroughly with salt, black pepper, and red pepper flakes.
- Heat olive oil in a large skillet over medium-high heat and sauté chicken until golden brown and nearly cooked through, approximately 5-6 minutes.
- Simultaneously, boil fettuccine in salted water until al dente, typically 8-9 minutes, then drain and set aside.
- Mince garlic and quickly sauté in the same skillet until fragrant, releasing its aromatic essence.
- Create the creamy Alfredo sauce by whisking together heavy cream, whole milk, cream cheese, parmesan, and mozzarella in the skillet until smooth and velvety.
- Add broccoli florets to the sauce, allowing them to slightly soften and absorb the rich flavors.
- Combine cooked pasta, chicken, and sauce in the prepared baking dish, ensuring even distribution.
- Sprinkle additional parmesan cheese on top and bake for 20-25 minutes until the surface turns golden and bubbly.
- Remove from oven, let rest for 5 minutes, then garnish with freshly chopped parsley before serving.
Notes
- Enhance the chicken’s flavor by marinating it in buttermilk or Italian dressing for 30 minutes before cooking to ensure tender, juicy meat.
- Swap heavy cream with half-and-half or whole milk for a lighter version, reducing overall calorie content without compromising taste.
- Customize the dish by adding roasted red peppers or sun-dried tomatoes for extra depth and vibrant color.
- Opt for gluten-free pasta and use cornstarch instead of flour to make this recipe suitable for those with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 794
- Sugar: 3 g
- Sodium: 883 mg
- Fat: 44 g
- Saturated Fat: 22 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 185 mg