Broccoli Chicken Alfredo (Print Version)

Chicken and pasta tossed with broccoli and velvety Alfredo, then baked for a warm, cheesy dish everyone will want seconds of.

# Ingredients:

→ Base

01 - 200 grams broccoli florets, chopped into small pieces and steamed just until tender
02 - 340 grams pre-cooked shredded chicken
03 - 240 grams uncooked penne or rotini pasta, about 3 cups

→ Alfredo Sauce

04 - 0.25 teaspoon ground black pepper, more or less to taste
05 - 0.5 teaspoon salt, taste and adjust if you need
06 - 16 grams regular flour
07 - 75 grams Parmesan cheese, grated fresh
08 - 0.5 teaspoon garlic powder
09 - 480 millilitres full-fat milk
10 - 28 grams plain unsalted butter
11 - 0.5 teaspoon onion powder
12 - 240 millilitres heavy cream

→ Topping

13 - 100 grams mozzarella, shredded

→ Optional Garnishes

14 - Some fresh parsley, chopped
15 - Extra Parmesan, grated
16 - Sprinkle of red pepper flakes

# Steps:

01 - Pull the dish out of the oven and give it a few minutes to chill before serving. If you like, shower on some parsley, more Parmesan, or a dash of chili flakes.
02 - Slide the casserole into the oven and bake until bubbling and the cheesy top gets golden, about 20–25 minutes. Want it extra crispy? Pop it under the broiler for 1–2 minutes but watch closely.
03 - Spoon the whole mixture into your prepped dish, spread it out, and toss all that mozzarella cheese over everything.
04 - In a big bowl, mix together your drained pasta, the chicken, and the broccoli. Dump in the Alfredo sauce and gently stir so it all gets coated.
05 - Whisk in the milk and cream slowly so you don't get lumps. Keep whisking until it thickens up, about 4–5 minutes on a gentle simmer. Turn the heat down low and stir in the Parmesan, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy—taste and tweak seasoning if you want.
06 - Get your butter melted in a large pan over medium. Sprinkle in the flour, then stir for about a minute to make a smooth base.
07 - If you haven't already, chop up your broccoli nice and small. Steam it for 3–4 minutes 'til it's bright green and a little tender. Make sure to drain off any extra water.
08 - Boil a big pot of salted water. Toss in the dry pasta and let it cook till it's barely tender, around 8–10 minutes. Drain really well and keep it handy.
09 - Turn your oven on to 190°C so it gets hot while you prep. Grab a 33x23 cm dish and wipe on some butter or spray—this keeps sticking from being a problem.

# Notes:

01 - Grabbing cooked chicken and ready-to-steam broccoli saves you a bunch of time.
02 - You can put it together the night before, stash it in the fridge with a cover, then just bake, adding 5–10 extra minutes since it'll be cold.
03 - Go lighter by swapping in half-and-half for the cream, and use low-fat mozzarella.

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