Ingredients:
2 boneless, skinless chicken breasts, diced
2 cups broccoli florets (fresh or frozen)
1 lb penne pasta (or any pasta you prefer)
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional, for a little heat)
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish with cooking spray or butter.
Cook the pasta according to package instructions, then drain and set aside.
In a large pan, heat olive oil over medium heat. Cook the chicken pieces until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add minced garlic and cook for 1 minute until fragrant. Add the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir and bring to a simmer for 3-4 minutes until the sauce thickens.
Blanch the broccoli: Steam or microwave the broccoli florets until tender but still bright green (about 2-3 minutes if microwaving).
Assemble the bake: In the prepared baking dish, combine the cooked pasta, chicken, broccoli, and Alfredo sauce. Stir to combine. Sprinkle shredded mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving. Serve hot and enjoy your creamy, comforting Chicken and Broccoli Alfredo Bake!