Ingredients
- 3 cups cooked chicken breast, shredded or chopped
- 3 cups broccoli florets (fresh or frozen)
- 12 oz pasta (penne or rotini recommended)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Optional: pinch of red pepper flakes, 1/2 teaspoon Italian seasoning, chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish and set aside.
- Boil pasta in salted water until al dente. Add broccoli florets in the last 2–3 minutes of cooking. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens and becomes smooth. Season with salt, pepper, and optional red pepper flakes.
- In a large bowl, combine cooked pasta, broccoli, shredded chicken, and Alfredo sauce. Mix until evenly coated.
- Transfer mixture to the prepared baking dish. Top with mozzarella cheese.
- Bake for 20–25 minutes, until the top is golden and bubbly.
- Let rest for 5 minutes. Garnish with parsley or extra Parmesan before serving.
Notes
- Swap chicken for turkey or rotisserie chicken if desired.
- Add mushrooms, spinach, or bacon for extra flavor and variety.
- Use whole wheat or gluten-free pasta as needed.
- Make ahead and refrigerate unbaked for up to 1 day.
- Freeze unbaked for up to 2 months — bake from frozen with extra time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of bake
- Calories: 520
- Sugar: 3g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
