Chicken & Broccoli Alfredo Bake

50 min

A creamy baked pasta with shredded chicken, broccoli, and Alfredo sauce topped with melted mozzarella.

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prepPreheat oven to 375°F / 190°C
prepGrease a 9×13-inch baking dish
225 g penne or rotini pasta	Cook pasta al dente, 8–10 min	Combine pasta, chicken & broccoli in bowl		Pour sauce over, fold until coated	Transfer to dish, top with mozzarella	Bake 375°F / 190°C, 20–25 min until golden	Rest 5 min, garnish with parsley, pepper flakes & Parmesan
280 g cooked, shredded chicken
200 g broccoli florets, steamed until tender-crisp	Steam broccoli until tender-crisp, 3–4 min
2 tablespoons unsalted butter	Make roux, cook 1 min	Whisk in milk & cream, simmer 4–5 min until thick	Stir in Parmesan, garlic powder, onion powder, salt & pepper
2 tablespoons all-purpose flour
480 ml whole milk
240 ml heavy cream
75 g freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
115 g shredded mozzarella cheese
Fresh parsley, chopped (optional)
Red pepper flakes, for a touch of heat (optional)
Additional grated Parmesan (optional)

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