Description
Indulge in the heartwarming flavors of this Chicken and Broccoli Alfredo Bake, where tender chicken meets vibrant broccoli in a rich, creamy sauce. Perfect for busy weeknights or special gatherings, this dish is a guaranteed crowd-pleaser that will make you feel right at home. With its golden, bubbly cheese topping and delightful aroma, it’s no wonder this recipe is a favorite at our family dinner table!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the fettuccine in salted boiling water until al dente (about 8-10 minutes). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken seasoned with salt and pepper. Sauté until golden brown and cooked through (about 7-9 minutes). Add broccoli florets and cook for an additional 3 minutes.
- In a bowl, whisk together heavy cream, Parmesan cheese, garlic powder, salt, and pepper until smooth.
- Combine the cooked pasta with the chicken and broccoli in a large bowl. Pour the creamy sauce over the mixture and fold gently to combine.
- Transfer to a greased baking dish, top with extra Parmesan cheese, and bake for 20-25 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg