Description
A creamy and delicious Chicken and Broccoli Alfredo Bake that combines tender chicken, fresh broccoli, and a rich Alfredo sauce, topped with cheese and baked to perfection.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 8 oz fettuccine pasta
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large bowl, combine the cooked chicken, steamed broccoli, cooked fettuccine, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Top with shredded mozzarella and grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a lighter version, use low-fat Alfredo sauce.
- Feel free to add other vegetables like bell peppers or spinach.
- This dish can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg