Go Back
Delicious Chicken Broccoli Alfredo Bake

Delicious Chicken Broccoli Alfredo Bake

Discover the ultimate comfort food with our Delicious Chicken Broccoli Alfredo Bake, a perfectly creamy and satisfying meal that’s incredibly easy to prepare. This recipe simplifies a restaurant-favorite into a weeknight-friendly dish, bringing restaurant-quality flavor right to your kitchen without the fuss.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 cups broccoli florets fresh or frozen
  • 8 ounces fettuccine pasta
  • 1/2 cup unsalted butter
  • 2 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional, but highly recommended
  • 1 cup shredded mozzarella cheese

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Large skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
  2. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta and set aside.
    8 ounces fettuccine pasta
  3. If using fresh broccoli, blanch the florets in the boiling pasta water for 2-3 minutes until bright green and slightly tender. If using frozen broccoli, you can either thaw and drain it or add it directly to the sauce later. Drain the broccoli and set aside.
    2 cups broccoli florets
  4. While the pasta is cooking, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
    1 pound boneless, skinless chicken breasts, 1/2 cup unsalted butter
  5. In the same skillet, melt the remaining 1/2 cup of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
    1/2 cup unsalted butter, 2 cloves garlic
  6. Pour in the heavy cream, salt, pepper, and nutmeg (if using). Bring the sauce to a gentle simmer, stirring occasionally.
    2 cups heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg
  7. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Do not boil the sauce once the cheese is added.
    1 cup grated Parmesan cheese
  8. Add the cooked chicken and broccoli florets to the Alfredo sauce. Stir gently to combine and coat everything evenly.
    1 pound boneless, skinless chicken breasts, 2 cups broccoli florets
  9. Add the drained fettuccine to the skillet with the chicken, broccoli, and sauce. Toss everything together until the pasta is well coated. Pour the mixture into the prepared baking dish.
    8 ounces fettuccine pasta
  10. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture. You can also add some extra Parmesan cheese for an even richer topping.
    1 cup shredded mozzarella cheese, 1 cup grated Parmesan cheese
  11. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
  12. Let the Delicious Chicken Broccoli Alfredo Bake rest for 5-10 minutes before serving. This allows the sauce to set up slightly, making it easier to dish out.

Notes

This bake is perfect for weeknights or any time you crave a hearty and satisfying meal.