Pasta Alfredo Bake

INGREDIENTS
8 oz pasta, cooked and drained (I used penne and rigitoni once too, I like rigitoni better)

2 cups broccoli florets

1-1/2 cups chicken, cooked and shredded or diced

1 jar alfredo sauce (I made scratch alfredo sauce, below, make sauce FIRST it takes awhile)

2-3 cloves garlic, minced

1 cup mozzarella cheese (3/4 cup for mix, 1/4 for top)

1/3 cup Parmesan cheese (I use about 1/3 cup instead)

2 tbsp butter

COOKING INSTRUCTIONS
Preheat oven to 350 F degrees.
Coat the bottom of a 9X13 or deep baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, chicken, garlic, alfredo sauce, 3/4 cup mozzarella cheese until combined.
Place mixture into baking dish and top with 1/4 cup mozzarella and parmesan cheese.
Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.

Alfredo Sauce

INGREDIENTS
1/2 cup (1 stick) butter

2 garlic clove, minced

2 cups heavy cream

1/4 teaspoon pepper

1/2 cup grated parmesan cheese

3/4 cup mozzarella cheese

INSTRUCTIONS
Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, pepper and bring mixture to a simmer. Stir often. Add the parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, add the mozzarella cheese and stir until smooth again. STIR FREQUENTLY.

Family says, "Yum!" They all had seconds!