Buttery Chicken and Broccoli Alfredo Bake

Bring a large pot of salted water to a boil. Add penne and cook until just shy of al dente, about 8 minutes. In the last 2 minutes, add broccoli florets directly to the pot. Drain and set aside.

Toss cubed chicken breast with salt, black pepper, and minced garlic until evenly coated.

Heat olive oil in a large frying pan over medium-high heat. Add seasoned chicken in a single layer and cook, stirring occasionally, until golden and cooked through to an internal temperature of 165°F (74°C), about 6 to 8 minutes. Use a food thermometer to verify safe cooking temperature. Remove from heat and set aside.

In the same frying pan over medium heat, melt butter. Whisk in whole milk and bring to a gentle simmer.

Gradually stir in shredded cheddar and grated parmesan, continuing to whisk until cheese is fully melted and sauce is smooth.

Season with salt and black pepper. Reduce heat to low and keep warm, stirring occasionally.

Preheat oven to 375°F (190°C). Lightly grease a large baking dish with butter or olive oil.

In a large mixing bowl, combine drained pasta and broccoli with the cooked chicken. Pour the warm alfredo sauce over top and toss gently until everything is evenly coated.

Transfer mixture to the prepared baking dish. Spread in an even layer.

In a small bowl, mix breadcrumbs with melted butter and grated parmesan. Sprinkle evenly over the top of the bake.

Bake uncovered for 20 to 25 minutes, until sauce is bubbly around the edges and topping is golden brown. Let cool for 5 minutes before serving.