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