Pasta Alfredo Bake

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

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

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

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!


  1. Alright Kelley, are all of those picture of the food that you have made? I knew that you wre a GOOD cook but a food photographer too? What other surprises do you have up your sleeve?

  2. Some are mine. Some aren't. When I get a great camera they will All be mine. Whoooohhhahhhhaaa!

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