Chicken Alfredo Baked Ziti
Ingredients:
12 oz dried ziti pasta (You can also use penne pasta or any pasta shape that will hold sauce well)
2 cups broccoli florets, frozen or fresh
2 cups shredded, cooked chicken (about 2 small chicken breasts)
1½ cups shredded mozzarella cheese
1 batch alfredo sauce (recipe below) or 2 jars store-bought alfredo sauce (may not be as yummy!)
2 tablespoons grated Parmesan cheese, optional for garnish
2 tablespoons chopped fresh parsley, optional for garnish
Alfredo Sauce Recipe
3 tablespoons olive oil or butter
3 cloves garlic, minced
5 tablespoons flour
1¾ cups chicken broth
1¾ cups milk
1 cup grated Parmesan cheese
1 teaspoon salt, more or less to taste
½ teaspoon ground black pepper
Instructions:
Preheat oven to 400°F/200°C.
Prepare the alfredo sauce – if using store-bought sauce, skip #3 through #7
Heat olive oil or butter in a large sauté pan over medium heat. Add garlic and sauté for one minute, stirring occasionally, until fragrant.
Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth.
Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened.
Add Parmesan cheese, salt, and pepper, and stir until cheese melts. Remove from heat and set aside.
Cook the pasta until it’s al dente, according to package instructions. Drain the pasta and add it to the pan with the alfredo sauce.
Add the chicken and broccoli florets. Toss until everything is evenly coated.
Pour half of the pasta mixture into a greased 9×13-inch baking dish.
Sprinkle half of the shredded mozzarella cheese evenly over the pasta layer. Next, layer the remaining half of the pasta mixture and sprinkle the remaining shredded mozzarella cheese on top.
Bake for 15-20 minutes or until the cheese is melted and just barely starts to turn golden.
Remove and serve immediately, sprinkled with optional garnishes, if desired.