Baked Fettuccine Alfredo with Grilled Chicken, Broccoli & Baby Potatoes
This baked fettuccine Alfredo is a cozy, Mediterranean-friendly comfort dish made lighter with olive oil, milk, and Greek yogurt instead of heavy cream. Juicy grilled chicken, tender broccoli, and roasted baby potatoes make it a complete, family-style meal—rich, creamy, and non-spicy.
Prep: 20 minutes
Cook: 35–40 minutes
Total: ~1 hour
Serves: 4–6
Ingredients
Chicken
2 boneless chicken breasts
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
Salt & black pepper, to taste
Vegetables
2 cups broccoli florets
400 g (14 oz) baby potatoes, halved
1 tbsp olive oil
Salt & pepper
Pasta
300 g (10 oz) fettuccine
Light Alfredo Sauce
2 tbsp olive oil
3 cloves garlic, minced
1½ cups milk
½ cup Greek yogurt
½ cup grated Parmesan
¼ tsp nutmeg
Salt & black pepper
For Baking
½ cup shredded mozzarella
Fresh parsley, chopped
Instructions
Roast the Potatoes
Preheat oven to 200°C (400°F).
Toss potatoes with olive oil, salt, and pepper.
Roast 25–30 minutes until golden and tender.
Grill the Chicken
Season chicken with olive oil, garlic powder, oregano, salt, and pepper.
Grill or pan-sear 5–6 minutes per side until cooked through.
Rest, then slice.
Cook Pasta & Broccoli
Boil fettuccine in salted water until al dente.
Add broccoli during the last 2 minutes.
Drain and set aside.
Make the Alfredo Sauce
Melt butter (or heat olive oil) in a pan.
Saute garlic 30 seconds.
Whisk in milk; simmer gently 3–4 minutes.
Remove from heat; whisk in yogurt, Parmesan, nutmeg, salt, and pepper.
Assemble
In a large bowl, combine pasta, broccoli, potatoes, chicken, and sauce.
Transfer to a greased baking dish.
Top with mozzarella.
Bake
Bake at 190°C (375°F) for 15–20 minutes until bubbly and lightly golden.
Serve
Rest 5 minutes. Garnish with parsley and serve warm.
Tips & Notes
Extra Creamy: Add ¼ cup reserved pasta water to the sauce.
Higher Protein: Add extra chicken or stir in white beans.
Crispy Top: Broil 2–3 minutes at the end.
Make Ahead: Assemble, cover, refrigerate up to 24 hours; bake when ready.
Frequently Asked Questions
Can I use cream instead of yogurt?
Yes—replace yogurt with ½ cup cream for a richer version.
Can I make it gluten-free?
Use gluten-free fettuccine.
Is it freezer-friendly?
Yes. Freeze baked portions up to 2 months; thaw and reheat covered.
Nutritional Information
Calories: ~520 kcal
Protein: 38 g
Carbohydrates: 45 g
Fat: 22 g
Fiber: 5 g
Sodium: ~520 mg