Ingredients:

  • 1 lb penne rigate
  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 3 cloves garlic, minced
  • 1.5 cups freshly grated parmesan cheese, divided
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Bring a large pot of heavily salted water to a boil. Add penne and cook for 2 minutes less than the package directions (al dente). Add broccoli during the last 3 minutes of boiling. Drain, reserving 1/2 cup of pasta water.
  3. In a large skillet, heat olive oil over medium-high heat. Season chicken cubes with salt and pepper and sear until golden brown but slightly pink inside. This takes about 5-6 minutes. Remove from heat.
  4. In a heavy-bottomed saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in heavy cream and nutmeg, simmering gently until bubbles begin to break the surface. Do not let it reach a rolling boil or the cream might scorch.
  5. Gradually whisk in 1 cup of the grated parmesan cheese until smooth. If sauce is too thick, whisk in a splash of the reserved pasta water to emulsify.
  6. Combine the cooked pasta, broccoli, seared chicken, and Alfredo sauce in the prepared baking dish. Toss to coat evenly.
  7. Top with shredded mozzarella and the remaining 1/2 cup of parmesan cheese.
  8. Bake for 20-25 minutes until the cheese is melted, bubbling, and golden brown on top.