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Chicken Alfredo Broccoli Ziti
Rachel Kim

Chicken Alfredo Broccoli Ziti

A quick stovetop white sauce beats jarred Alfredo here because it stays smooth in the oven. Broccoli is blanched with the pasta, saving a pan. The trick is stopping both while they're still firmer than you want to eat.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz ziti pasta
  • 4 cups small broccoli florets
  • 3 tbsp unsalted butter
  • 3 garlic cloves minced
  • 3 tbsp all-purpose flour
  • 3 cups whole milk warmed
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups finely grated Parmesan cheese divided
  • 3 cups chopped cooked chicken
  • 1 cup shredded low-moisture mozzarella cheese

Method
 

  1. Heat the oven to 375°F, grease a 9-by-13-inch baking dish and boil the ziti 3 minutes short of tender.
  2. Add the broccoli to the pasta pot for the final 2 minutes, then drain both thoroughly.
  3. Melt the butter in a saucepan, cook the garlic for 30 seconds and whisk in the flour for 1 minute.
  4. Whisk in the warm milk, simmer until thickened and stir in the salt, black pepper and 1 cup Parmesan.
  5. Fold the pasta, broccoli and cooked chicken into the sauce and spread the mixture in the dish.
  6. Top with mozzarella and remaining Parmesan and bake until bubbling, 20 to 25 minutes.