Ingredients
12 oz fettuccine or penne pasta
2 cups cooked chicken, shredded or diced
2 cups broccoli florets (fresh or frozen)
2 cups Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)
Execution
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Cook the Pasta:
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Chicken and Broccoli:
If using fresh broccoli, steam or blanch the florets until just tender, about 2-3 minutes. If using frozen, ensure they are thawed and drained.
Mix the Ingredients:
In a large mixing bowl, combine the cooked pasta, shredded chicken, broccoli, Alfredo sauce, garlic powder, Italian seasoning, and half of the mozzarella cheese. Season with salt and pepper to taste. Mix until well combined.
Transfer to Baking Dish:
Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
Add Cheese Topping:
Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the top of the pasta mixture.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Garnish and Serve:
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, and serve warm.
Additional tips
- Vegetarian Option: Substitute chicken with sautéed mushrooms or additional vegetables like spinach or bell peppers for a meatless version.
- Make it Spicy: Add red pepper flakes to the Alfredo sauce for a little heat.
- Use Different Cheeses: Experiment with different cheeses like gouda or cheddar for a unique flavor.
- Make-Ahead: Prepare the dish in advance, cover it with foil, and refrigerate. When ready to serve, bake directly from the fridge, adding an extra 10-15 minutes to the baking time.
