from 1 vote
Chicken and Broccoli Alfredo Bake
boneless, skinless, cooked, and cubed
steamed then coarsely chopped
9x13 foil tray or freezer safe casserole dish or large freezer bag
In a saucepan over medium heat, melt the butter and whisk in the heavy cream.
Whisk in egg yolk and 1 cup Parmesan cheese.
Simmer for 5 minutes, then remove from heat and set aside.
In a large pot, prepare pasta al dente as directed on the package.*
Drain and put back in the pot.
Pour ½ of sauce over pasta and toss to coat.
Gently mix in cooked, cubed chicken, broccoli, and the remaining sauce.
Dump into a 9x13 pan and top with the remaining Parmesan.
Cover with two layers of tin foil.
Preheat oven to 350°.
Bake for 30 minutes.
*Pro tip: Cook the pasta slightly underdone so that it doesn't get mushy when reheating.