Chicken and Broccoli Fettuccini Bake
Indulge in the ultimate comfort food with this hearty Chicken and Broccoli Fettuccini Bake—a creamy, cheesy delight perfect for a family dinner or meal prep. Tender fettuccini pasta is tossed with succulent chicken, crisp-tender broccoli, and a luscious Parmesan and mozzarella cheese sauce, then topped with a golden, crunchy layer of panko breadcrumbs. This satisfying baked casserole combines the richness of a homemade roux-based sauce with the wholesome flavors of garlic, Italian seasoning, and fresh parsley. Simple to make in just under an hour, this dish boasts bold flavors and a restaurant-quality presentation, making it perfect for weeknight meals or entertaining guests. Serve it warm with a side salad or garlic bread for a truly irresistible dining experience!
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Recipe Information
Ingredients
- 12 ounces Fettuccini pasta
- 2 pieces Chicken breasts (boneless, skinless)
- 3 cups Broccoli florets
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 3 cloves Garlic (minced)
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Milk (whole or 2%)
- 1 cup Parmesan cheese (grated)
- 2 cups Mozzarella cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet over medium heat, heat the olive oil. Add the seasoned chicken breasts and cook for 4-5 minutes per side, or until golden and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then chop into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux.
Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Cook the mixture for 4-5 minutes, until thickened.
Stir in 3/4 cup of Parmesan cheese, 1 1/2 cups of mozzarella cheese, salt, and pepper. Stir until the cheeses are melted and the sauce is smooth and creamy.
Add the broccoli florets to the skillet and cook in the sauce for 2-3 minutes, or until slightly tender. Then, add the cooked pasta and chopped chicken to the skillet, tossing everything together until well coated.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese, 1/4 cup Parmesan cheese, and panko breadcrumbs evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 9394 mg | 408% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 27.6 g | ||
| Protein | 298.6 g | 597% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 4487 mg | 345% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2491 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
