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Chicken and Broccoli Baked Alfredo

A comforting dish featuring tender chicken and vibrant broccoli enveloped in a creamy Alfredo sauce, baked to perfection for a quick and delicious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups rotisserie chicken, shredded You can use leftover grilled chicken.
  • 2 cups broccoli florets, blanched Blanching ensures the broccoli retains its bright color.
  • 8 ounces fettuccine pasta Cook al dente according to package instructions.
  • 2 cups Alfredo sauce Homemade or store-bought.
  • 1 cup mozzarella cheese, shredded For a gooey texture.
  • 1/2 cup Parmesan cheese, grated Enhances the flavor.
  • Salt & pepper to taste Season to your preference.
  • 1 teaspoon garlic powder Optional for extra flavor.
  • Olive oil For greasing the baking dish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, boil water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
  3. In a bowl, combine shredded chicken, blanched broccoli, and cooked fettuccine. Mix well.
  4. Pour in the Alfredo sauce, mixing everything until well coated. Season with salt, pepper, and garlic powder if desired.
Baking
  1. Grease a 9x13 inch baking dish with olive oil.
  2. Transfer the chicken-broccoli mixture into the dish and spread it evenly.
  3. Sprinkle the mozzarella and Parmesan cheese generously on top.
  4. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
  5. Allow to cool for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, then transfer to a freezer-safe container for up to 2 months. Reheat in the oven at 350°F (175°C) for 20-25 minutes.