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Creamy Chicken and Broccoli Alfredo Bake topped with cheese

Chicken and Broccoli Alfredo Bake

A warm, creamy bake that combines cooked chicken, broccoli, fettuccine, and Alfredo sauce, perfect for a weeknight meal or guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use rotisserie chicken to save time.
  • 2 cups broccoli florets Steam or blanch first to keep them bright and tender.
  • 12 oz fettuccine pasta Slightly undercook the pasta to prevent it from getting too soft after baking.
  • 2 cups Alfredo sauce Use a light Alfredo sauce for fewer calories if desired.
  • 1 cup shredded mozzarella cheese Feel free to mix cheeses for more flavor.
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • to taste Salt and pepper Taste the mixture before baking to adjust seasonings.
  • 1 tablespoon olive oil Drizzle on top before baking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the fettuccine according to package instructions; drain and set aside.
  3. In a large bowl, combine the cooked chicken, broccoli, fettuccine, Alfredo sauce, garlic powder, salt, and pepper.
  4. Transfer the mixture to a greased 9x13 inch baking dish.
  5. Top with mozzarella and Parmesan cheese.
  6. Drizzle with olive oil.
  7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
  8. Let it cool for a few minutes before serving.

Notes

For serving, cut into squares and serve warm. Great alongside a green salad or garlic bread. Add a squeeze of lemon or fresh parsley for brightness. The dish can be stored in the fridge for 3-4 days or frozen for up to 2 months.