Description
A creamy, cheesy pasta casserole featuring tender chicken, fresh broccoli, and rich Alfredo sauce, baked to bubbly perfection—perfect for comforting weeknight dinners.
Ingredients
- 8 ounces uncooked pasta (penne, rigatoni, farfalle, etc.)
- 4 cups broccoli florets (about 1 lb fresh broccoli)
- 2 cups cooked chicken (rotisserie or cooked breasts), shredded or chopped
- 15 oz jar Alfredo sauce (or homemade equivalent)
- ½ teaspoon Italian seasoning
- ½ cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt & pepper, to taste
Instructions
- Preheat the oven to 375 °F (190 °C).
- Bring a large pot of salted water to a boil. Add pasta and cook for 1 minute less than package directions. Two minutes before it’s done, drop in the broccoli. Drain and transfer both to a 9×13‑inch casserole dish.
- Stir in the chicken, Alfredo sauce, Parmesan, Italian seasoning, salt, and pepper until everything is evenly coated.
- Smooth the mixture into an even layer, then sprinkle mozzarella evenly over the top.
- Bake, uncovered, for 15–20 minutes until hot and bubbly. For a golden top, broil for 1–2 minutes, watching carefully.
- Serve immediately.
Notes
- Use any pasta shape you like—rigatoni, farfalle, or ziti work great.
- Frozen broccoli can be used; just boil it with pasta for a minute.
- Homemade Alfredo sauce enhances flavor significantly.
- Store leftovers for up to 4 days in the fridge.
- Freezing is possible before baking, but texture may change slightly after thawing.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520
- Sugar: 3g
- Sodium: 790mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 90mg
