You’ll want to make this easy baked chicken broccoli alfredo every week with its saucy parmesan filling and toasted breadcrumb topping.
1 1/2 cups broccoli florets, boiled or steamed til tender
1 1/2 cups small pasta (I used spiral but you could also use macaroni, penne, or shells) boiled til tender and drained
1 1/2 cups shredded or diced cooked chicken (see note)
3 tablespoons butter
3 tablespoons flour
1 teaspoon garlic powder
1 1/2 teaspoons salt, or to taste
1/4 teaspoon pepper
2 1/2 cups milk, half & half, or heavy cream (I prefer half & half but heavy cream will have the richest flavor)
4 ounces cream cheese, softened
1 cup shaved parmesan cheese, divided
1 tablespoon butter
2/3 cup panko breadcrumbs
1/2 teaspoon Italian seasoning
Preheat oven to 375 degrees and grease a casserole or baking dish.
Prepare the sauce by first melting the butter in a large skillet over medium-high heat. Stir in flour.
Gradually whisk in milk until sauce is smooth and thickened. Stir in cream cheese and 2/3 cup parmesan cheese until melted and incorporated. Stir in salt, pepper, and garlic powder. Remove from heat.
Combine broccoli, chicken, noodles, and sauce in a large bowl and stir to combine. Transfer mixture to prepared baking dish. Sprinkle remaining parmesan cheese over the top.
Make the topping by melting butter in a pan or skillet. Stir in breadcrumbs and Italian seasoning and stir until breadcrumbs are golden brown. Sprinkle over parmesan cheese and chicken broccoli mixture.
Bake for 15 minutes until parmesan cheese is melty. Serve warm.