Description
A comforting Chicken Alfredo Bake filled with shredded chicken, fettuccine, broccoli, and a creamy Alfredo sauce, topped with a crispy breadcrumb and cheese crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces fettuccine pasta
- 2 cups broccoli florets
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the fettuccine pasta according to package instructions, then drain and set aside.
- Combine the cooked chicken, broccoli, Alfredo sauce, and drained pasta in a large mixing bowl.
- Transfer the mixture into a greased baking dish, spreading it evenly.
- Mix the breadcrumbs with olive oil in a separate bowl.
- Sprinkle the breadcrumb mixture over the pasta and chicken mixture.
- Layer with shredded mozzarella and grated Parmesan cheese.
- Bake for 25-30 minutes until golden and bubbling.
- Allow to cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chicken Alfredo Bake, comfort food, baked pasta