For the Pasta Bake:

– 12 ounces penne or fettuccine pasta

– 2 cups cooked chicken, shredded or diced

– 2 cups fresh broccoli florets

– 1 cup shredded mozzarella cheese

– ½ cup grated Parmesan cheese

– 1 teaspoon salt

– ½ teaspoon black pepper

– ½ teaspoon garlic powder

– ½ teaspoon Italian seasoning

For the Alfredo Sauce:

– 2 tablespoons unsalted butter

– 3 cloves garlic, minced

– 2 cups heavy cream

– 1 cup grated Parmesan cheese

– ½ teaspoon salt

– ¼ teaspoon black pepper

– ½ teaspoon garlic powder

– ¼ teaspoon nutmeg (optional)

Prepare the Pasta and Broccoli:

1. Cook pasta according to package instructions until al dente. Drain and set aside.

2. While pasta is cooking, blanch broccoli in boiling water for 2 minutes, then drain and set aside.

Make the Alfredo Sauce:

3. In a saucepan over medium heat, melt butter and sauté minced garlic for 30 seconds.

4. Add heavy cream, salt, black pepper, garlic powder, and nutmeg. Simmer for 3-4 minutes.

5. Stir in Parmesan cheese and whisk until smooth. Remove from heat.

Assemble and Bake:

6. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

7. In a large bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Mix until well coated.

8. Transfer mixture to the prepared baking dish. Sprinkle mozzarella, Parmesan, and Italian seasoning over the top.

9. Bake for 20 minutes or until cheese is melted and bubbly.

Serve:

10. Let cool for 5 minutes before serving. Garnish with fresh parsley or extra Parmesan if desired.