Nothing beats Fettucini Alfredo, except chicken-pasta-broccoli in a rich and creamy alfredo sauce. It’s classically delicious!
Chicken Mostaccioli Broccoli Bake
Ingredients
- 2¾ cups Mostaccioli or penne pasta, cooked per directions
- 3¼ (8 oz) packages frozen cut broccoli, cooked per directions
- Alfredo sauce (see below)
- 1 (8oz) bag pre-cooked chicken strips
- ½ cup shredded Swiss cheese
- Fresh grated Parmesan cheese
Alfredo Sauce
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- ½ cup fresh grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon garlic salt
- ⅛ teaspoons thyme leaves, crushed
- ⅛1 teaspoon nutmeg, optional
Instructions
- Preheat oven to 350°F.
- Prepare the Mostaccioli and broccoli per package directions; drain and set aside in large bowl.
- In a medium saucepan, melt butter. Stir in flour until well blended, about 2 minutes. Add milk all at once. Cook until thickened, stirring constantly, about 10 minutes. Stir in Parmesan cheese, salt, garlic salt, thyme leaves, and nutmeg. Remove from heat.
- Add the chicken strips to the Mostaccioli and broccoli. Pour alfredo sauce over the top and combine until well-coated.
- Spoon mixture into a 12×9-inch baking dish. Sprinkle Swiss cheese on top.
- Bake at 350°F for 10-15 minutes or until thoroughly heated.
- Sprinkle with fresh grated Parmesan cheese and serve.
Notes
Without the chicken, this recipe makes a great side dish. Smaller portions would reduce the calorie intake.
Serving size: 1 cup ♥ 550 calories
NUTRITION
Calories: 550kcal | Carbohydrates: 62.5g | Protein: 33.3g | Fat: 19.3g | Saturated Fat: 10.3g | Cholesterol: 67mg | Sodium: 535mg | Potassium: 238mg | Fiber: 7g | Sugar: 7g | Calcium: 388mg | Iron: 4mg
Recipe Disclosure
Share Your Thoughts