Creamy Chicken & Broccoli Alfredo Bake: A Comforting Family Favorite

Ingredients

• 2 cups cooked rotini pasta
• 1 lb boneless, skinless chicken breasts, diced
• 2 cups fresh broccoli florets
• 3 cups Alfredo sauce
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 Prise fresh parsley, chopped (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt, pepper, and Italian seasoning. Cook for about 6-8 minutes until the chicken is no longer pink. Add the minced garlic and cook for another minute until fragrant.
3. In a separate pot, bring water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and just tender. Drain and set aside.
4. In a large mixing bowl, combine the cooked rotini pasta, cooked chicken, blanched broccoli, and Alfredo sauce. Stir until everything is evenly coated.
5. Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle the top with shredded mozzarella and grated Parmesan cheese.
6. Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is bubbly and golden brown.
7. Once baked, allow to cool for a few minutes. Garnish with freshly chopped parsley if desired, and serve warm.