Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 8 oz fettuccine or penne pasta
- 3 cloves garlic, minced
- 8 oz cream cheese
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook for about 6 minutes per side until golden brown.
- In a bowl, mix cream cheese, heavy cream, minced garlic, Parmesan cheese, and soy sauce until smooth.
- Combine cooked pasta, steamed broccoli, and sautéed chicken in the skillet. Pour the Alfredo sauce over the mixture and stir gently to combine.
- Transfer everything into a greased baking dish and sprinkle extra cheese on top if desired. Bake for about 20 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 3g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg