Description
A comforting, easy 30-minute dinner featuring rotisserie chicken, blanched broccoli, and a rich homemade alfredo sauce, all baked with a crispy panko topping.
Ingredients
Scale
- 1 pound fettuccine or penne
- 4 cups broccoli florets
- 2 cups shredded rotisserie chicken
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 cup freshly grated parmesan cheese
- 1.5 cups shredded low-moisture mozzarella cheese
- ½ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- Black pepper to taste
- Splash of milk or pasta water (optional)
Instructions
- Bring a large pot of water to a boil. Cut broccoli into florets and blanch for 2 minutes until bright green and slightly tender. Drain and rinse under cold water to stop cooking; set aside.
- In the same pot, cook pasta according to package directions but 1 minute less than al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- In a large skillet over medium heat, melt butter. Add flour and whisk constantly for 1-2 minutes until the mixture is pale golden and nutty (roux).
- Slowly pour in heavy cream while whisking constantly to incorporate into the roux. Add minced garlic and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove skillet from heat. Stir in parmesan cheese gradually until melted and smooth. Season with black pepper.
- Add cooked pasta, shredded chicken, and blanched broccoli to the skillet. Gently fold until everything is evenly coated in the sauce.
- Preheat oven to 375°F (190°C). Pour mixture into a greased 9×13 inch baking dish. Sprinkle mozzarella evenly over the top.
- Mix panko breadcrumbs with melted butter (or olive oil) and red pepper flakes. Sprinkle over the cheese.
- Bake for 15-20 minutes until cheese is bubbly and topping is golden brown. Optionally broil for the last 2 minutes for extra browning.
Notes
Blanching the broccoli ensures it stays bright green and crisp. Use freshly grated parmesan to avoid grainy sauce. Reserve pasta water to adjust sauce consistency if needed. This dish freezes well unbaked for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 52
- Fiber: 3
- Protein: 28
Keywords: chicken alfredo, broccoli bake, 30 minute dinner, rotisserie chicken recipes, easy weeknight dinner, creamy pasta bake, comfort food