Chicken and Broccoli Pasta Casserole | epicuricloud (Tina Verrelli)

Ingredients

• 8 ounces dry penne pasta
• 3 cups fresh broccoli florets
• 2-3 cups shredded cooked chicken (see note)
• 1 jar, 15-ounce alfredo sauce
• 1/2 cup milk
• 1 teaspoon fresh minced garlic (see note)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped roasted red pepper (drained)
• 2 cups shredded mozzarella cheese