A creamy and cheesy pasta bake featuring tender chicken, fresh broccoli, and a rich Alfredo sauce, perfect for a comforting family dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the penne pasta in a large pot of salted boiling water until al dente, then drain.
Cooking the pasta al dente prevents it from becoming mushy during baking.
Steam the broccoli until tender but still vibrant green.
Steaming preserves the broccoli's nutrients and color.
Dice the chicken breasts into bite-sized pieces and cook them in a skillet until fully cooked.
Season the chicken with salt and pepper for added flavor.
In a large mixing bowl, combine the cooked pasta, steamed broccoli, cooked chicken, and Alfredo sauce. Mix gently to coat everything evenly.
Ensure all ingredients are well coated with the sauce for a creamy bake.
Transfer the mixture to a greased 13 x 9 baking dish and spread it out evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Sprinkle the shredded cheddar cheese evenly over the top.
For a golden crust, use a mix of cheddar and Parmesan cheese.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Keep an eye on the cheese to prevent over-browning.
Let the casserole cool for a few minutes before serving.
Allowing it to cool slightly makes it easier to serve and enhances the flavors.
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