Chicken and Broccoli Alfredo Bake

Name: Chicken and Broccoli Alfredo Bake
Total time: 55 min
Ingredients: 8 ounces penne or rotini pasta (about 3 cups uncooked); 2 cups cooked, shredded chicken (rotisserie chicken works great); 2 cups broccoli florets, cut into bite-sized pieces and steamed until tender-crisp; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups milk (whole milk recommended for richness); 1 cup heavy cream; 3/4 cup 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; 1 cup shredded mozzarella cheese; Fresh parsley, chopped; Red pepper flakes, for a touch of heat; Additional grated Parmesan

gracefulflavors.com

Indulge in a rich, homemade Alfredo chicken and broccoli bake, combining tender pasta and creamy sauce for a golden, crowd-pleasing meal.

View full recipe on gracefulflavors.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gracefulflavors.com.

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Ingredients

8 ounces penne or rotini pasta (about 3 cups uncooked)
2 cups cooked, shredded chicken (rotisserie chicken works great)
2 cups broccoli florets, cut into bite-sized pieces and steamed until tender-crisp
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk (whole milk recommended for richness)
1 cup heavy cream
3/4 cup 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
1 cup shredded mozzarella cheese
Fresh parsley, chopped
Red pepper flakes, for a touch of heat
Additional grated Parmesan