This dish combines tender chicken, vibrant broccoli, and rich Alfredo sauce, all enveloped in a creamy pasta bake that's perfect for family dinners or weeknight meals. It’s a one-pot wonder that not only simplifies cooking but also delights the palate.
Ingredients
Scale:
12 ounces penne or rotini pasta
2 cups cooked, shredded chicken
2 cups broccoli florets (fresh or frozen)
2 cups heavy cream
1 cup grated Parmesan cheese
4 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup breadcrumbs (optional)
2 tablespoons olive oil (if using breadcrumbs)
Instructions
Preheat your oven to 350°F (175°C).
In a large pot, bring salted water to a boil. Add the penne or rotini pasta and cook according to package instructions until al dente. Drain and set aside.
If using fresh broccoli, steam or blanch the florets for about 3-4 minutes until bright green and slightly tender. If using frozen broccoli, thaw it and drain any excess water.
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Cook for about 5 minutes, stirring frequently, until the sauce thickens slightly.
In a large mixing bowl, combine the cooked pasta, shredded chicken, broccoli, and Alfredo sauce. Stir well until everything is evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the shredded mozzarella cheese over the top. If using breadcrumbs, mix them with olive oil and sprinkle evenly over the cheese.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Remove the casserole from the oven and let it cool for about 5-10 minutes before serving.
