Ingredients:

  • 2 cups cooked, shredded chicken (rotisserie is ideal)
  • 2 cups broccoli florets (fresh or frozen)
  • 8 ounces fettuccine pasta
  • 1/2 cup unsalted butter
  • 3 cups heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes.
  2. In the last 3 minutes of pasta cooking, add broccoli to the pot. Drain alongside the pasta and set aside.
  3. In a large skillet, melt butter over medium heat. Whisk in heavy cream, garlic powder, onion powder, salt, pepper, and nutmeg. Cook until slightly thickened (about 5 minutes). Stir in grated Parmesan cheese until melted.
  4. In a large mixing bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Mix well to coat evenly.
  5. Preheat the oven to 350°F (175°C). Transfer the mixture to a 9x13-inch baking dish and top with shredded mozzarella cheese. Bake for 20-25 minutes, or until cheese is bubbly and golden.
  6. Remove from oven, let cool for a few minutes, and garnish with chopped parsley before serving.