Description
A creamy pesto chicken Alfredo bake with roasted broccoli for a flavorful and easy one-pan meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb), cubed
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz fettuccine pasta
- 1 cup Alfredo sauce
- 1/4 cup pesto sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
- Cook fettuccine according to package instructions. Drain and set aside.
- Heat remaining olive oil in a skillet. Cook chicken until no longer pink, about 6-8 minutes.
- Mix Alfredo sauce and pesto in a bowl. Combine with cooked pasta and chicken.
- Transfer the mixture to a baking dish. Top with roasted broccoli and cheeses.
- Bake for 15 minutes or until cheese is melted and bubbly.
Notes
- Use gluten-free pasta for a gluten-free version.
- Substitute with cauliflower for a lower-carb option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: pesto chicken Alfredo bake, roasted broccoli, one-pan meal, easy dinner