Ingredients
Scale
- 12 oz Penne or Rotini pasta
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups Fresh broccoli florets
- 2 cups Heavy cream
- 1/2 cup Unsalted butter
- 1.5 cups Freshly grated Parmesan cheese
- 3 cloves Garlic, minced
- 1 cup Shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 tbsp Olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick spray or butter. Bring a large pot of salted water to a boil. Add the pasta and cook for two minutes less than the package directions suggest for “al dente.” During the last 2 minutes of the pasta’s cooking time, toss the broccoli florets into the boiling water with the pasta. Drain the pasta and broccoli together and set them aside.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Sauté the chicken until it is golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet. In the same skillet (or a medium saucepan), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until melted and the sauce thickens slightly. Taste and adjust seasoning as needed.
- In a large mixing bowl, combine the cooked pasta, blanched broccoli, and sautéed chicken. Pour the homemade Alfredo sauce over the mixture and toss well to ensure everything is evenly coated. Transfer the mixture into your prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake for 15 to 20 minutes, or until the cheese is melted and bubbling. For a golden crust, broil on high for the last 2 minutes. Garnish with fresh parsley and serve immediately.
- Cook Time: 40 minutes