Chicken and Broccoli Baked Alfredo: A Comforting, Cheesy Deligh

Preheat your oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and set aside.
Steam the broccoli florets until tender, about 5 minutes, then set them aside.
Make the Alfredo sauce:

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the heavy cream and whole milk to the skillet, stirring to combine. Bring the mixture to a simmer.
Reduce heat to low and whisk in the Parmesan cheese until melted and the sauce becomes smooth and creamy.
Season with Italian seasoning, salt, and pepper to taste.
Assemble the dish:

In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli, and Alfredo sauce. Stir until everything is evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish.
Top with shredded mozzarella cheese and the remaining grated Parmesan cheese.
Bake the dish:

Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and the sauce is bubbling.
Serve and garnish:

Remove from the oven and let it sit for a few minutes to cool slightly. Garnish with chopped fresh parsley if desired, and serve hot.
Serving and Storage Tips: