Chicken and Broccoli Alfredo Bake

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs (or rotisserie chicken), cooked and chopped
• 12 oz Pasta (penne, rotini, or farfalle)
• 4 cups (about 2 small heads) Broccoli florets
• 2 cups Alfredo sauce
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Sun-dried tomatoes, chopped
• 3 cloves Garlic
• 1 tsp Italian seasoning
• 1/4 tsp Red pepper flakes (optional)

Instructions

1. If you don't already have cooked chicken on hand, season the chicken thighs with salt and pepper and cook in a skillet over medium heat until done (165°F internally), about 6-7 minutes per side, then chop.
2. Preheat oven to 375°F and grease a 9x13 baking dish.
3. Cook the pasta according to package directions until al dente (about 9-11 minutes), adding the broccoli for the last 3 minutes. Drain.
4. In a large bowl, combine the alfredo sauce, minced garlic, Italian seasoning, salt, and pepper.
5. Add the chopped chicken, pasta, broccoli, and sun-dried tomatoes to the sauce and toss to combine.
6. Transfer to the prepared baking dish and top with the mozzarella and Parmesan.
7. Bake uncovered for 20-25 minutes, until bubbly and the cheese is golden. Sprinkle with red pepper flakes before serving, if desired.