Why You’ll Love This Recipe

This recipe is simply off the chain! Every time I make it, there’s never enough—everyone’s always begging for seconds and even thirds!

Here’s what makes this dish a hit:

• Minimal Ingredients: Who doesn’t love a recipe that requires few ingredients? Many of them are pantry staples, making it easy and convenient!
• Customizable: Feel free to add any veggies you like, swap chicken breasts for thighs, or sprinkle in your favorite cheeses. This recipe allows you to make it uniquely yours!
• Family-Friendly: This is a dish even the pickiest eaters in your family will enjoy!

Ingredients You’ll Need

Note: The full list of ingredients with measurements is provided in the recipe card below.

• Chicken Breast: Choose boneless, skinless chicken breast for a lean option that complements the rich sauce perfectly.
• Broccoli: Fresh broccoli florets add a vibrant crunch to the dish.
• Rigatoni Pasta: While I love rigatoni for this bake, feel free to use any short pasta you have at home.
• Onions & Garlic: Chopped onions and fresh garlic are essential for building flavor.
• Heavy Cream or Milk: This recipe can work beautifully with heavy cream, milk, or even a combination of both!
• Butter & Flour: The base for our roux, essential for thickening the Alfredo sauce.
• Cheese: Parmesan and mozzarella cheese create that classic Alfredo taste and gooey texture.
• Spices: A simple blend of paprika, Italian seasoning, salt, garlic powder, onion powder, and pepper brings everything together.

Instructions

1. Prepare the Pasta

   Start by boiling the pasta according to the package instructions. Once done, strain and set aside.

2. Cook the Chicken

   Season the chicken breasts with your choice of spices and a drizzle of oil. Sear the chicken in a large skillet for about 8 to 12 minutes, until fully cooked. Once done, remove from the skillet and set aside.

3. Make the Alfredo Sauce

   In the same skillet, melt the butter over medium heat. Add the chopped onions and minced garlic, sautéing until they become fragrant. Sprinkle in the flour, constantly stirring to create a roux. Gradually pour in the heavy cream (or milk), whisking until you have a smooth and thick sauce. Let this simmer on medium heat for about 5 minutes, stirring occasionally.

4. Combine Ingredients

   Add the cheeses to the sauce and stir until they melt into a velvety sauce. Next, fold in the cooked chicken, pasta, and the uncooked broccoli florets, ensuring everything is well coated in the creamy goodness.

5. Layer and Bake

   In an 11×7 baking dish, spread half of the pasta mixture evenly. Layer with mozzarella cheese, then top with the remaining pasta mixture. Finish off by sprinkling the rest of the mozzarella on top.

6. Bake

   Bake in a preheated oven at 350°F for approximately 30 minutes, or until the top is bubbly and golden brown. Allow it to rest for a few minutes before serving.