Directions
- Preheat your oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13-inch) baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside.
- In the last 2–3 minutes of boiling, add the broccoli florets to the pasta water to blanch them slightly. Drain together.
- Meanwhile, heat olive oil in a large skillet over medium heat. Season diced chicken with salt, pepper, and Italian seasoning.
- Cook the chicken for 5–7 minutes until golden on the outside and fully cooked through. Remove from heat.
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and let it simmer gently for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese and mozzarella, mixing until melted and smooth. Season with salt and pepper to taste.
- In a large bowl, combine cooked pasta, broccoli, chicken, and Alfredo sauce. Toss until everything is evenly coated in creamy goodness.
- Transfer the mixture to the prepared baking dish. Sprinkle extra mozzarella on top.
- Bake for 20–25 minutes until bubbly and golden on top. For a lightly crispy finish, broil for 2–3 minutes at the end.
- Let rest for 5 minutes before serving to allow the sauce to settle and thicken.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty: Easy
Variations & Substitutions
- Use rotisserie chicken to save time.
- Swap broccoli with spinach, mushrooms, or zucchini.
- Add red pepper flakes for a subtle kick.
- Substitute half-and-half for heavy cream for a lighter version.
Serving Suggestions
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