- Prepare Your Ingredients:
- Begin by cooking the pasta to al dente according to package directions, being careful not to overcook as it will continue softening in the oven. While pasta cooks, steam your broccoli just until bright green and tender crisp, about 3 to 4 minutes. Have your shredded chicken ready as well.
- Create The Roux:
- In a large saucepan, melt butter over medium heat until it begins to bubble but not brown. Add flour and whisk continuously for a full minute until it forms a smooth paste with a slightly nutty aroma. This cooking process eliminates the raw flour taste and creates the foundation for a silky smooth sauce.
- Develop The Alfredo Sauce:
- Gradually pour in the milk and cream while whisking constantly to prevent lumps from forming. Continue cooking the mixture at a gentle simmer, stirring frequently with a wooden spoon until it thickens enough to coat the back of the spoon. Be patient during this step as rushing can result in a thin sauce.
- Add Flavor Components:
- Reduce heat to low and incorporate the freshly grated Parmesan cheese along with garlic powder, onion powder, salt and pepper. Stir continuously until completely smooth. The cheese should fully melt into the sauce creating a velvety texture with no graininess.
- Combine And Assemble:
- In a large mixing bowl, gently fold together the cooked pasta, tender chicken pieces, and bright green broccoli. Pour the warm alfredo sauce over everything and mix delicately until every piece is thoroughly coated. Transfer this mixture to your prepared baking dish and spread evenly.
- Top And Bake To Perfection:
- Sprinkle the shredded mozzarella evenly across the top, ensuring complete coverage for that classic golden crust. Bake in your preheated oven until the edges bubble vigorously and the top turns a beautiful golden brown, about 20 to 25 minutes. Let rest briefly before serving to allow the sauce to set.
The homemade alfredo sauce is what truly elevates this dish from ordinary to extraordinary. The first time I made it, my husband asked if I had ordered from our favorite Italian restaurant. The key is using freshly grated Parmesan cheese instead of the pre-shredded variety, which contains anti-caking agents that can make your sauce grainy.
Clever Shortcuts
ADVERTISEMENT
ADVERTISEMENT
