Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 3 cups broccoli florets
- 12 oz fettuccine pasta
- 2 cups Alfredo sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- Chopped fresh parsley for garnish
If you’re out of fettuccine, feel free to substitute with penne or rigatoni. And if you prefer a lighter version, consider using whole wheat pasta or adding more veggies like bell peppers or spinach.
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large pot, bring water to a boil and blanch the broccoli florets for 2 minutes until bright green. Drain and set aside.
- In a large bowl, combine the cooked chicken, broccoli, cooked pasta, Alfredo sauce, garlic powder, salt, and pepper. Mix until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle mozzarella cheese and Parmesan cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, until the cheese is golden and bubbly.
- Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley and a sprinkle of red pepper flakes for added flavor.
This dish comes together effortlessly, much like the meals I learned to make by watching my grandmother in the kitchen. Remember, cooking is about following your senses and enjoying the process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International