Instructions:
Step 1: Preheat oven to 375°F. Cook fettuccine according to package instructions until al dente. Drain and set aside.
Step 2: While pasta cooks, season chicken with salt, pepper, and garlic powder. Heat 1 tbsp olive oil in a skillet and cook chicken until golden and cooked through. Slice and set aside.
Step 3: Steam or blanch broccoli until just tender, about 3-4 minutes. Set aside.
Step 4: In a large saucepan, melt butter with 1 tbsp olive oil over medium heat. Add garlic and cook for 1 minute.
Step 5: Stir in heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer.
Step 6: Add Parmesan cheese and stir until sauce is smooth and thickened.
Step 7: In a large bowl, combine cooked pasta, broccoli, and half of the sliced chicken with the Alfredo sauce. Toss until evenly coated.
Step 8: Transfer mixture to a greased 9×13 inch baking dish. Top with remaining chicken and sprinkle with mozzarella if using.
Step 9: Bake for 15-20 minutes or until bubbly and slightly golden on top.
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven. Add a splash of milk or cream when reheating to restore creaminess if needed.
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