Ingredients

2 cups broccoli florets

1 large chicken breast (or 2 cups cooked/diced chicken)

Salt and pepper, to taste

3 tablespoons olive oil

¾ lb. medium pasta shells (or any pasta of choice)

2 cups shredded mozzarella cheese

7 tablespoons salted butter

2 cloves garlic, minced

2 tablespoons all-purpose flour

3.5 cups half and half

¾ cup shredded Parmesan cheese

½ cup shredded Romano cheese

½ cup crushed Ritz crackers (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Prepare the chicken by butterflying the breast and cutting along the seam to create two thinner slices. Pat dry and season both sides with salt and pepper.

Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on each side, about 4–5 minutes per side. Remove from heat and let rest for 5–10 minutes, then dice into bite-sized pieces.

Step 4: Bring 4–6 quarts of water to a boil and add ½ tablespoon of salt. Cook the pasta shells until just al dente, about 8 minutes, following package instructions.

Step 5: Add the broccoli florets to the boiling pasta water during the last 4 minutes of cooking. Drain pasta and broccoli together.

Step 6: To make the sauce, melt the butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Step 7: Whisk in the flour and cook for another minute to form a roux.

Step 8: Gradually whisk in the half and half, bringing the mixture to a gentle simmer.

Step 9: Reduce heat to low and stir continuously for 1–2 minutes until thickened.

Step 10: Slowly sprinkle in Parmesan and Romano cheeses, whisking until smooth and fully combined. Remove sauce from heat.

Step 11: Combine the cooked pasta, chicken, and broccoli with the Alfredo sauce in the skillet or a large bowl, stirring gently to coat everything evenly.

Step 12: Transfer the mixture to a lightly greased 9×13-inch casserole dish. Sprinkle shredded mozzarella cheese evenly over the top.

Step 13: Bake uncovered for 10 minutes, until the cheese has melted.

Step 14: If desired, sprinkle crushed Ritz crackers or breadcrumbs over the melted cheese and bake for an additional 5 minutes to add a crunchy topping.

Step 15: Let the casserole rest for 5–10 minutes before serving to allow the sauce to thicken and the flavors to meld.

Tips & Variations

For extra flavor, sprinkle in some freshly chopped parsley or basil before baking.

Substitute cooked rotisserie chicken to save time on cooking the chicken breast.

Use half-and-half or whole milk for a lighter sauce, but cream will make it richer.

Try adding mushrooms or sun-dried tomatoes for added texture and taste.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just thaw and drain it well before adding to the pasta or adjust cooking times as needed to avoid overcooking.

Is this dish freezer-friendly?

You can freeze this casserole before baking. Cover tightly with foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.