Baked Chicken and Broccoli Alfredo
650kcal
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 ounces broccoli florets, chopped into bite-sized pieces
- 8 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Equipment
- baking sheet
- Large pot
- Large skillet
Method
- Preheat the oven to 375°F. Toss the chicken pieces with olive oil, salt, and pepper, then spread them on a baking sheet. Bake for 15 minutes, or until the chicken is cooked through and no longer pink in the center.
- While the chicken bakes, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds, or until fragrant. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer.
- Reduce the heat to low and whisk in the Parmesan cheese, garlic powder, and onion powder. Continue stirring until the sauce is smooth and slightly thickened, about 3–4 minutes.
- Add the cooked chicken, broccoli florets, and drained pasta to the skillet. Gently toss everything together until evenly coated with the Alfredo sauce. Serve immediately.
Nutrition
Calories650kcalCarbohydrates45gProtein35gFat38gSaturated Fat20gPolyunsaturated Fat3gMonounsaturated Fat12gCholesterol150mgSodium800mgPotassium600mgFiber4gSugar3gVitamin A1200IUVitamin C60mgCalcium250mgIron2.5mg