Ingredients:

  • 1 lb Penne or Ziti pasta
  • 3 cups rotisserie chicken, shredded or cubed
  • 2 cups fresh broccoli florets
  • 0.5 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1.5 cups freshly grated Parmesan cheese
  • 0.125 tsp ground nutmeg
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups shredded low-moisture mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Boil a large pot of salted water and cook 1 lb Penne or Ziti pasta for 2 minutes less than the package instructions. During the last 3 minutes of boiling, toss in 2 cups fresh broccoli florets. Drain the mixture together and set aside.
  2. In a large saucepan, melt 0.5 cup unsalted butter over medium heat. Add 4 cloves garlic, minced, and sauté 1 minute until the aroma fills the room but the garlic stays pale. Pour in 2 cups heavy cream and bring to a gentle simmer — do not let it hard boil.
  3. Lower the heat and whisk in 1.5 cups freshly grated Parmesan cheese, 0.125 tsp ground nutmeg, 1 tsp sea salt, and 0.5 tsp cracked black pepper. Whisk constantly until the sauce is velvety and coats the back of a spoon. Remove from heat immediately.
  4. In your 9x13 dish, combine the cooked pasta, broccoli, and 3 cups shredded rotisserie chicken. Pour the warm Alfredo sauce over the top and stir gently until every piece of pasta is glistening. Smooth the top with a spatula.
  5. Evenly sprinkle 2 cups shredded low moisture mozzarella cheese over the entire surface. Bake for 20 to 25 minutes until the cheese is bubbling and has golden brown charred spots.
  6. Let the dish rest for 5 minutes before serving. This allows the sauce to thicken slightly so it doesn't run to the bottom of the plate. Garnish with 2 tbsp fresh parsley, chopped, and a final crack of black pepper.