Description
A comforting, creamy casserole made with tender chicken, fresh broccoli, pasta, and a homemade Alfredo sauce, topped with gooey mozzarella.
Ingredients
Scale
- 8 oz penne or rotini pasta
- 2 cups cooked, shredded chicken
- 2 cups broccoli florets
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Cook pasta until al dente. Drain and set aside.
- Steam or blanch broccoli for 3-4 minutes until tender but bright green. Drain.
- In a saucepan, sauté garlic in olive oil until fragrant.
- Add heavy cream, bring to a gentle simmer. Stir in Parmesan, Italian seasoning, salt, and pepper. Simmer until slightly thickened.
- In a large bowl, combine pasta, chicken, broccoli, and Alfredo sauce.
- Transfer to baking dish. Top with mozzarella cheese.
- Bake for 20–25 minutes, or until cheese is bubbly and golden.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for a quick prep.
- Can substitute gluten-free pasta or dairy-free cheese if needed.
- Freeze before or after baking for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 700
- Sugar: 3g
- Sodium: 620mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 155mg