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!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

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.

Step 3

While the pasta cooks, season the chicken breasts with salt, pepper, and Italian seasoning.

Step 4

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.

Step 5

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.

Step 6

Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Cook the mixture for 4-5 minutes, until thickened.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Step 11

Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2406.8g)

Amount per serving	% Daily Value*
Calories	3745.2

Total Fat 201.9g	0%
Saturated Fat 103.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 903.2mg	0%
Sodium 9393.5mg	0%
Total Carbohydrate 176.2g	0%
Dietary Fiber 13.7g	0%
Total Sugars 27.6g
Protein 298.6g	0%

Vitamin D 202.0IU	0%
Calcium 4486.8mg	0%
Iron 16.6mg	0%
Potassium 2490.7mg	0%

*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.

Source of Calories

Fat: 48.9%

Protein: 32.1%

Carbs: 19.0%