Ultimate Creamy Chicken Pasta Bake with Broccoli & PotatoesIngredients:
2 large chicken breasts, grilled and sliced
250 g (9 oz) fettuccine
1 1/2 cups broccoli florets
10–12 baby potatoes, boiled and halved
1/2 red bell pepper, diced (optional)
2 garlic cloves, minced
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
Salt and black pepper to taste
3/4 cup shredded mozzarella or cheddar
1 tsp dried thyme or Italian seasoning
Fresh parsley, chopped
1 tbsp olive oil
Instructions:
Cook fettuccine in salted water until al dente, then drain.
Boil baby potatoes until tender, then halve them.
Blanch or steam broccoli for 2–3 minutes until bright green.
Season chicken with salt, pepper, and olive oil; grill or sear 6–7 minutes per side and slice.
Melt butter in a saucepan, add garlic, then stir in flour. Whisk in milk gradually and simmer 4–5 minutes until thick. Add salt, pepper, cheese, and thyme.
In a large bowl, combine pasta, broccoli, potatoes, and bell pepper. Pour sauce over and mix gently.
Transfer to a greased baking dish and arrange sliced chicken on top.
Bake at 375°F (190°C) for 20 minutes until bubbly and lightly golden.
Garnish with parsley and serve warm.
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4
