Description
A creamy, cheesy baked pasta dish with tender chicken, broccoli florets, and rich Alfredo sauce, baked until golden and bubbly.
Ingredients
- 12 oz (about 340 g) pasta (penne, rigatoni, or similar)
- 2 cups broccoli florets, cut into bite‑sized pieces
- 2 large chicken breasts (about 1 lb / 450 g), cooked and diced
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all‑purpose flour
- 2 cups heavy cream (or a mix of whole milk + cream)
- ½ cup cream cheese (optional, for extra creaminess)
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Salt and freshly ground black pepper, to taste
- Garlic powder (optional), about ½ teaspoon
Instructions
- Preheat your oven to 375 °F (190 °C). Grease a 9×13‑inch (or similar) baking dish.
- Cook the pasta in salted boiling water until *almost al dente* (it will finish cooking in the oven). Drain and set aside.
- Steam or blanch the broccoli florets for 2‑3 minutes until just tender; drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic; sauté until fragrant (about 30 seconds).
- Whisk in the flour to form a roux; cook 1‑2 minutes, stirring continuously.
- Slowly pour in the heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer until the sauce begins to thicken.
- Add cream cheese (if using), Parmesan cheese; stir until melted and smooth. Season with salt, pepper, and garlic powder (if using).
- Add the cooked chicken, cooked pasta, and broccoli to the sauce; stir gently to combine.
- Transfer mixture into the prepared baking dish. Sprinkle half of the mozzarella cheese into the mix, then top with the remaining mozzarella.
- Bake for 20‑25 minutes, or until cheese on top is melted, bubbly, and lightly golden.
- Let rest a few minutes before serving — this lets it set so it holds shape better.
Notes
- You can use rotisserie or pre‑cooked chicken to save time.
- If you prefer lighter sauce, use half‑and‑half or a mixture of milk + cream instead of full heavy cream.
- Add more vegetables like mushrooms, bell peppers, or zucchini if desired.
- Feel free to use gluten‑free pasta if needed.
- To get a golden top, you can broil for 1‑2 minutes at the end, watching carefully.
Nutrition
- Serving Size: 1 plate (≈ 1/6 of recipe)
- Calories: ~ 550 kcal
- Sugar: ~ 4‑6 g
- Sodium: ~ 700‑800 mg
- Fat: ~ 35‑40 g
- Saturated Fat: ~ 18‑20 g
- Unsaturated Fat: ~ 12‑15 g
- Trans Fat: ~ 0.5 g
- Carbohydrates: ~ 45‑50 g
- Fiber: ~ 3‑4 g
- Protein: ~ 25‑30 g
- Cholesterol: ~ 110‑130 mg
