Description
Discover how to make a delicious Chicken and Zucchini Alfredo Bake with this easy recipe. Creamy, cheesy, and packed with flavor. Click here now!
Ingredients
- 2 cups (480 ml) cooked chicken breast, shredded (about 280 grams)
- 2 medium zucchinis, sliced
- 12 ounces (340 g) fettuccine pasta (about 340 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups (480 ml) heavy cream (480 milliliters)
- 1 cup (240 ml) grated Parmesan cheese (about 90 grams)
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 teaspoon (3 ml) black pepper (1 gram)
- 1 teaspoon (5 ml) dried Italian seasoning (about 1 gram)
- 1 cup (240 ml) shredded mozzarella cheese (about 113 grams)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add diced onion to the skillet and sauté until translucent.
- Add minced garlic to the skillet and cook for 1 minute.
- Add sliced zucchinis to the skillet and sauté until tender.
- Stir in the cooked chicken breast, mixing well.
- Pour in the heavy cream, stirring to combine.
- Add grated Parmesan cheese to the skillet and stir until melted and smooth.
- Season the mixture with salt, black pepper, and dried Italian seasoning.
- Add the cooked fettuccine to the skillet and toss to coat evenly.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving.
Notes
- For a lighter option, substitute heavy cream with half-and-half to reduce calories.
- Add extra vegetables like spinach or mushrooms for enhanced flavor and nutrients.
- Make this dish gluten-free by using brown rice or quinoa pasta.
