Chicken and Broccoli Baked Alfredo recipe
Ingredients
1. Chicken: 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
2. Broccoli: 3 cups broccoli florets
3. Alfredo sauce:
1. 1 cup (2 sticks) unsalted butter
2. 1 cup heavy cream
3. 1 cup grated Parmesan cheese
4. 1 teaspoon dried basil
5. 1/2 teaspoon garlic powder
6. Salt and pepper, to taste
4. Pasta: 1 pound fettuccine or penne
5. Cheese: 1 cup shredded mozzarella, 1/2 cup grated Parmesan
6. Optional: 1/4 cup chopped fresh parsley
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook pasta: Al dente, according to package instructions. Reserve 1 cup pasta water before draining.
3. Prepare chicken: Toss chicken with salt, pepper, and garlic powder.
4. Sauté chicken: In a skillet, melt 2 tablespoons butter over medium-high. Cook chicken until browned (5-6 minutes). Transfer to plate.
5. Sauté broccoli: In same skillet, add remaining 2 tablespoons butter. Cook broccoli until tender (3-4 minutes).
6. Make Alfredo sauce: In a saucepan, melt remaining butter over medium. Whisk in heavy cream and Parmesan cheese. Stir until smooth.
7. Combine: In a large bowl, mix cooked pasta, chicken, broccoli, and Alfredo sauce.
8. Transfer to baking dish: 9×13-inch baking dish.
9. Top with cheese: Mozzarella and Parmesan.
10. Bake: 20-25 minutes or until golden brown and bubbly.
11. Garnish: Parsley, if desired.
