Chicken Alfredo Bake

Parmesan Chicken:

2 boneless, skinless chicken breasts

2 Tbs olive oil, divided

1 Tbs grated Parmesan cheese

1/2 tsp Italian seasoning

1/2 tsp red pepper flakes

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

3 Tbs water

Cut the chicken breasts into 1" chunks.  Coat the chicken with 1 Tbs of olive oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt and black pepper.  Heat 1 Tbs olive oil in a large skillet over medium heat.  Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).  Add 3 Tbs water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one.  Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes).  Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

2 Tbs butter

1/2 c panko breadcrumbs

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

Melt the butter in a small skillet over medium heat.  Once the butter has completely melted, stir in everything.  Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden, but now brown (about 5 minutes).  Transfer breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

4 Tbs butter

4 cloves garlic, minced

2 c heavy cream

2 c Italian shredded cheese blend, divided

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

8 oz. rotini, uncooked

20 oz. frozen broccoli florets (baby preferred, if you can find it!)

Using the same skillet used to cook the chicken, melt butter over medium heat.  Add the minced garlic and saute until fragrant (about 2 minutes).  Whisk in the heavy cream and spices.  Let it come to a boil stirring occasionally (about 5 minutes).  Turn the heat down to low and add 1.5 cups of shredded cheese, a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes).  The alfredo sauce will continue to thicken as it cools.

Assembly:

Preheat oven to 375.  Thaw the frozen broccoli in a colander, breaking down any large florets into bite-sized pieces.  Set aside.  At the same time, boil a medium pot of water on high heat.  Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes).  Do not overcook the pasta, as it will soften further in the oven.  Drain the pasta in the colander with the broccoli and set aside.

Mix together the cooked chicken, cooked pasta, thawed broccoli, and alredo sauce in a casserole dish.  Top the casserole with 1/2 c shredded cheese and toasted breadcrumbs.  Bake until all the cheese is melted and the breadcrumbs are golden brown, about 25-30 minutes.

From Budget Bytes