Penne pasta baked in luscious roasted garlic Alfredo sauce with shredded chicken, broccoli florets, and a bubbly mozzarella crust.
Ingredients
12 oz penne pasta (cooked al dente)
2.5 cups shredded cooked chicken breast
2 cups steamed broccoli florets
2 cups heavy cream & 4 tbsp butter
1.5 cups grated Parmesan cheese
1.5 cups shredded mozzarella cheese
Instructions
Simmer butter, garlic, and cream together; stir in Parmesan until melted and smooth.
Toss cooked penne, shredded chicken, and broccoli in the Alfredo sauce.
Transfer into a greased baking dish and cover with shredded mozzarella.
Bake at 375°F (190°C) for 20 minutes until bubbly and cheese is golden brown.
Rest 5 minutes before serving.
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👨🍳 Cooking Instructions
Simmer butter, garlic, and cream together; stir in Parmesan until melted and smooth.
Toss cooked penne, shredded chicken, and broccoli in the Alfredo sauce.
Transfer into a greased baking dish and cover with shredded mozzarella.
Bake at 375°F (190°C) for 20 minutes until bubbly and cheese is golden brown.
