Description
A creamy, cheesy baked pasta dish with tender chicken and fresh broccoli, topped with melted mozzarella and Parmesan. Perfect for a comforting weeknight dinner.
Ingredients
Scale
- 12 oz penne pasta
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
- Pour in heavy cream and chicken broth. Stir in salt, pepper, and Italian seasoning. Bring to a simmer.
- Add Parmesan cheese and stir until melted and sauce thickens slightly, about 2-3 minutes.
- In a large bowl, combine cooked pasta, shredded chicken, broccoli florets, and the Alfredo sauce. Toss to coat evenly.
- Transfer mixture to the prepared baking dish. Top with shredded mozzarella and breadcrumbs if using.
- Bake for 20-25 minutes, until bubbly and cheese is golden brown.
- Let rest for 5 minutes before serving. Enjoy!
Notes
For a lighter version, substitute heavy cream with half-and-half or milk mixed with 1 tablespoon of flour. Broccoli can be lightly steamed before adding for a softer texture.
Nutrition
- Calories: 620
- Sugar: 4g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 30g