step 1 Preheat your oven to 375°F (190°C).
step 2 Cook the fettuccine in salted boiling water until al dente. Drain and set aside.
step 3 In a skillet, heat olive oil over medium heat and grill the chicken until cooked through. Slice and set aside.
step 4 In a saucepan, melt the butter and sauté the garlic until fragrant.
step 5 Stir in flour and cook for 1 minute to make a roux.
step 6 Gradually whisk in milk and heavy cream, cooking until the sauce thickens.
step 7 Add Parmesan cheese, salt, pepper, and Italian seasoning. Stir until smooth.
step 8 Combine the cooked pasta, broccoli, sliced chicken, and sauce in a large bowl.
step 9 Transfer to a greased baking dish and top with shredded mozzarella.
step 10 Bake for 20-25 minutes until bubbly and golden on top.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through. Add a splash of milk or cream when reheating to maintain the creamy texture. Can be frozen for up to 2 months.
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