Creamy Chicken & Broccoli Fettuccine Bake

40 mins
Serves 4
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Directions

  1. 1Preheat your oven to 400°F and lightly grease a baking dish.
  2. 2Cook the fettuccine in a large pot of salted boiling water until al dente.
  3. 3Reserve 1/4 cup of the pasta water, then drain and set the pasta aside.
  4. 4Blanch the broccoli by adding it to boiling water for 2 minutes.
  5. 5Drain and set aside.
  6. 6In a saucepan over medium heat, melt the butter.
  7. 7Add the minced garlic and sauté for 30 seconds until fragrant.
  8. 8Pour in the heavy cream, dried herbs, and Parmesan cheese.
  9. 9Stir continuously until the sauce is smooth and creamy.
  10. 10If the sauce is too thick, stir in some reserved pasta water and let it simmer for 2 minutes.
  11. 11Add the cooked fettuccine and broccoli to the sauce, tossing gently to coat evenly.
  12. 12Fold in half of the sliced chicken and season with salt and pepper.
  13. 13Transfer everything to the prepared baking dish.
  14. 14Top with the remaining chicken and sprinkle mozzarella evenly over the top.
  15. 15Bake uncovered for 10–12 minutes, until the cheese is melted and lightly golden.
  16. 16Serve hot with extra Parmesan if desired.

Ingredients

  • 10 oz fettuccine
  • Salt
  • 2 boneless, skinless chicken breasts, grilled and sliced
  • Salt
  • black pepper
  • 2 cups broccoli florets
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 0.25 cup reserved pasta water
  • 0.5 tsp dried Italian herbs or thyme
  • 0.5 cup shredded mozzarella cheese

Equipment

large potbaking dishsaucepan

Tips

  • Use rotisserie chicken for faster prep.
  • Add spinach or bell peppers for extra color and nutrition.
  • Sprinkle breadcrumbs over the cheese before baking for a crispy topping.
  • For a lighter option, swap heavy cream for half-and-half.