Alfredo Bake with Chicken and Broccoli

Components:

1. Four cups of fresh or frozen broccoli florets; two boneless, skinless chicken breasts (approximately 1 pound), cooked, and shredded or diced
2. 12 ounces of pasta (rotini, rigatoni, or penne are good options)
3. One tablespoon of olive oil, used to prepare chicken
4. Two cups of heavy cream
5. Half a cup of milk
6. Two cups of Parmesan cheese, grated
7. One cup of shredded mozzarella cheese (topping optional)
8. One teaspoon of powdered garlic
9. One teaspoon of powdered onion
10. To taste, add salt and pepper.
11. Half a teaspoon of optional Italian seasoning
12. One spoonful of sauce-making butter
13. One tablespoon of sauce-making all-purpose flour
14. Half a cup of grated Parmesan cheese (for garnish)

Directions:

Set the oven’s temperature to 375°F (190°C). Apply cooking spray or butter to a 9 x 13-inch baking dish to grease it.
Prepare the pasta: Follow the directions on the package to cook the pasta, but stop one or two minutes before it’s done. After draining, set away.

To cook the chicken, heat a skillet’s olive oil over medium heat.
After adding salt and pepper to the chicken breasts, cook them for 6 to 7 minutes on each side, depending on their thickness, or until the middle is no longer pink.
After cooking, allow the chicken to rest for a few minutes before chopping or shredding it into small pieces.

When using fresh broccoli, blanch or steam the florets in boiling water for three to four minutes, or until they are tender and bright green. After draining, set away.
You can cook or microwave frozen broccoli until it’s soft.

Melt butter in a large pot over medium heat to make the Alfredo sauce.
To make a roux, add the flour and whisk. Cook until just beginning to turn golden, 1 to 2 minutes.
Add the milk and heavy cream gradually while whisking continuously to prevent lumps.
Add the Italian seasoning (if using), garlic powder, onion powder, salt, and pepper to taste.
Bring to a simmer for 3–4 minutes to allow the sauce to thicken.
Add the Parmesan cheese and stir until it melts and becomes creamy. Take off the heat.

To assemble the bake, put the blanched broccoli, cooked pasta, shredded chicken, and Alfredo sauce in a baking dish that has been oiled. Mix all the ingredients together until they are uniformly distributed.
Add additional Parmesan cheese and optionally shredded mozzarella cheese over top.

Bake: Put the baking dish in the oven that has been preheated, and bake it for 20 to 25 minutes, or until the top is bubbling and brown.

Serve: Before serving, let the casserole a few minutes to rest. If desired, garnish with chopped parsley or additional Parmesan.

Possible Modifications:
Add more vegetables: For added taste and nutrients, you can include bell peppers, spinach, or mushrooms.
Spicy kick: To add some heat to the Alfredo sauce, add a sprinkle of red pepper flakes.
Free of gluten: Make the dish gluten-free by using gluten-free flour and pasta.

With its soothing layers of pasta, chicken, and vegetables, as well as its creamy sauce, this Chicken and Broccoli Alfredo Bake is sure to become a family favorite! Have fun!