Whether you’re wanting to feed a lot of people, or wanting a lot of leftovers, this recipe is absolutely delicious, filling, and is just as delicious when reheated.
We frequently will get at least two meals out of this recipe and then freeze the leftovers for another day. This recipe is based off of the alfredo sauce I grew up with at my favorite small-town restaurant, with added broccoli and chicken.
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Broccoli Chicken Alfredo Bake
A relatively easy recipe that feeds the whole house, with a scratch-made alfredo sauce!
12ozbroccolisteamed, boiled, or microwaved, and cut into small florets
16ozpenne rigata pasta
6Tbspbutter
2Tbspall-purpose flour
4cupsheavy cream
½tspsalt
½tsppepper
1Tbspminced garlic
6ozparmesan cheese crumbled or shredded, separated
1½cupsmozzarella cheeseshredded
2ozcream cheesesoftened
Instructions
Pre-cook chicken and broccoli if not already done. Cut/dice into small pieces and set aside.
Prepare pasta per package instructions until al dente. The pasta will cook later in the oven so rinse with cool water, strain, and set aside until ready to place in the oven so that it doesn't over cook.
In dutch oven or large saucepan, melt the butter over medium to low heat. Whisk in the flour and cook for 2-3 minutes, should be lightly brown and no longer smell of flour.
Add the cream, garlic, salt and pepper, and 1 cup of parmesan cheese. Stir to combine. Allow to simmer until thickened (~10 minutes) stirring frequently.
Remove from heat and add in mozarella and cream cheese. Stir to combine until cheese is melted. Taste test for seasonings (add additional salt, garlic, or pepper if necessary).
Stir in pasta, chicken, and broccoli. Realistically it could be eaten at this stage and would still be delicious, however for additional cheese and better flavor, please proceed to baking. Pour everything into a 9×13" pan and top with remaining parmesan cheese. At this point you can place it in a freezer, or proceed to baking.
Preheat oven to 350°F and bake for 25 minutes, or until the top begins to brown and the sauce is bubbly. If baking from frozen, allow the pasta to thaw in the refrigerator prior to baking.
