Cook pasta till al dente or until it's how you like your pasta
1 pound rigatoni pasta
Steam broccoli until soft
2 cups broccoli
In a pan, melt butter and mix in flour. Cook for 1-2 minutes over medium heat.
3 tablespoon salted butter, 3 tablespoons flour
Add garlic and stir for about 30 seconds
1 clove garlic
Slowly whisk in milk and cream. Heat mixture until it begins to thicken. Stir often to avoid burning. Remove from heat.
2 ½ cups milk, 1 cup half and half cream
Mix in salt and pepper and then slowly whisk in mozzarella and parmesan cheese
½ teaspoon salt, ¼ teaspoon pepper, ½ cup mozzarella cheese, ½ cup parmesan cheese
Combine cooked pasta, broccoli, chicken and sauce together.
2 cups cooked chicken
Place in a greased 9x13 inch casserole dish. Sprinkle additional parmesan over the top of casserole
¼ cup parmesan cheese
Bake uncovered in a preheated 350°F oven for 20-25 minutes until heated through and the top is slightly browned
Serve warm with freshly topped parsley for a garnish
Notes
Taste sauce and add a bit of additional salt and pepper if needed
Feel free to double the alfredo sauce if you want a really creamy and cheesy baked pasta!
Bake uncovered in a preheated 350°F oven
If you want the top browned even more, put the baked casserole dish under the broiler for just a few minutes. Keep a close eye on it so it doesn't burn!
Variations
Add frozen peas instead of broccoli. Just mix them in still frozen.
Use leftover turkey or try leftover ham
Add cheddar cheese instead of mozzarella. Sprinkle a bit of cheddar over the top along with the parmesan
For a bit of a kick, add ¼ teaspoon of red pepper flakes to the alfredo sauce