1. Boil Pasta and Broccoli

• Bring a large pot of salted water to a boil.

• Add penne pasta and cook until just al dente, according to package instructions.

• In the last 2 minutes of cooking, stir in the broccoli florets.

• Drain and set aside.

2. Make the Alfredo Sauce

• In a large saucepan, melt butter over medium heat.

• Add minced garlic and sauté for 1 minute until fragrant.

• Whisk in flour and cook for another minute to form a roux.

• Gradually add milk and heavy cream, whisking continuously.

• Simmer for 3–5 minutes until thickened and smooth.

• Stir in Parmesan, garlic powder, onion powder, salt, and pepper. Remove from heat.

3. Assemble the Casserole

• Preheat your oven to 375°F (190°C).

• In a large mixing bowl, combine cooked pasta, broccoli, shredded chicken, and the Alfredo sauce.

• Gently toss until all ingredients are evenly coated.

4. Bake Until Bubbly

• Pour the mixture into a greased deep baking dish.

• Sprinkle shredded mozzarella evenly on top.

• Bake uncovered for 20–25 minutes, or until cheese is melted and golden brown.

5. Garnish and Serve

• Remove from oven and let rest for 5 minutes.

• Sprinkle with freshly chopped parsley.

• Serve hot and enjoy every creamy, cheesy bite!