Ingredients:

  • 1 lb (450g) penne or rotini pasta
  • 3 cups (450g) cooked chicken breast, cubed
  • 3 cups (270g) broccoli florets, bite-sized
  • 2 cups (480ml) Alfredo sauce
  • 1/2 cup (120ml) heavy cream
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (1g) Italian seasoning
  • 1/4 tsp (1g) salt
  • 1 1/2 cups (170g) shredded mozzarella cheese
  • 1/2 cup (50g) grated parmesan cheese

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a 13x9 inch (33x23 cm) baking dish.
  2. Boil 1 lb (450g) penne or rotini pasta in salted water, draining it 2 minutes before the package's 'al dente' time.
  3. In the last 3 minutes of boiling the pasta, toss 3 cups (450g) broccoli florets directly into the pot to blanch them quickly, then drain the pasta and broccoli together.
  4. In a large bowl or the emptied pasta pot, combine the undercooked noodles, blanched broccoli, and 3 cups (450g) cubed cooked chicken breast.
  5. Stir in 2 cups (480ml) Alfredo sauce, 1/2 cup (120ml) heavy cream, 2 cloves (6g) minced garlic, 1/2 tsp (1g) Italian seasoning, and 1/4 tsp (1g) salt until every piece is velvety and evenly coated.
  6. Transfer the mixture into the prepared baking dish and smooth the top with a spatula.
  7. Sprinkle 1 1/2 cups (170g) shredded mozzarella cheese and 1/2 cup (50g) grated parmesan cheese evenly over the surface.
  8. Bake for 20–25 minutes until the edges are bubbling, the cheese is a deep golden brown, and the centre reads 165°F (74°C) on an instant-read thermometer.