A hearty casserole combining tender chicken and vibrant broccoli, enveloped in a luscious, garlicky Alfredo sauce and topped with melted cheese.
Ingredients
Scale:
3 cups cooked rotini pasta
2 cups cooked chicken, shredded or diced
2 cups fresh broccoli florets (or frozen, thawed)
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
3 tablespoons unsalted butter
3 cloves garlic, minced
2 cups heavy cream
1 teaspoon Italian seasoning
Salt and pepper, to taste
1/2 cup breadcrumbs (for crunch)
2 tablespoons melted butter (to mix with breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C).
In a large saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in 2 cups of heavy cream and stir well. Bring to a gentle simmer, then reduce heat.
Sprinkle in 1 teaspoon of Italian seasoning and season with salt and pepper to taste. Stir and let it simmer for about 5 minutes until the sauce thickens slightly.
In a large mixing bowl, combine the cooked rotini pasta, shredded chicken, broccoli florets, mozzarella cheese, and half of the grated Parmesan cheese.
Pour the creamy garlic sauce over the pasta mixture and stir until everything is well coated.
Pour the entire mixture into a greased 9x13 inch casserole dish, spreading it evenly.
In a small bowl, mix the breadcrumbs with 2 tablespoons of melted butter until well combined. Sprinkle the breadcrumb mixture evenly over the casserole, followed by the remaining Parmesan cheese.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
Once baked, let it cool for 5-10 minutes before serving.
