Baked Fettuccine Alfredo with Grilled Chicken, Broccoli & Baby Potatoes
Prep Time: 20 minutes
Cook Time: 35 minutes
Makes: 4 servings
Calories per Serving: ~620 kcal
Ingredients
2 boneless chicken breasts, grilled and sliced
250g (9 oz) fettuccine pasta
1½ cups broccoli florets
10–12 baby potatoes, cooked and halved
½ red bell pepper, diced (optional)
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
Salt and black pepper, to taste
¾ cup shredded cheese (mozzarella or cheddar)
1 teaspoon dried thyme or Italian herb blend
Fresh parsley, chopped for garnish
1 tablespoon olive oil (for cooking the chicken)
Directions
Boil the fettuccine in salted water until al dente (8–9 min), drain and set aside.
Simmer baby potatoes until fork-tender, about 12–15 minutes, then slice in half.
Lightly steam the broccoli florets for 2–3 minutes until vibrant and tender.
Coat chicken with oil, salt, and pepper, then grill or sear for 6–7 minutes per side. Slice once cooked.
To make the white sauce, melt butter in a saucepan. Sauté garlic briefly, stir in flour, and whisk until golden. Slowly add milk while whisking. Simmer 4–5 minutes until thick. Add salt, pepper, cheese, and thyme.
In a mixing bowl, toss the pasta with broccoli, bell pepper, and potatoes. Pour over the creamy sauce and combine gently.
Spread the mixture into a greased baking dish. Lay sliced chicken on top.
Bake at 375°F (190°C) for 20 minutes until hot, bubbly, and slightly browned.
Sprinkle with parsley before serving and enjoy warm!
Optional Twists
Use shrimp or leftover turkey instead of chicken.
Make it spicy with a pinch of crushed red pepper.
