Poulet et Brocoli au Four Alfredo

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🧾 Ingredients

For the Alfredo Sauce:

• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for richer sauce)
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of nutmeg (optional)

For the Casserole:

• 2 cups cooked pasta (penne, fusilli, or rigatoni work well)
• 2 cups cooked chicken breast, shredded or cubed
• 2 cups fresh broccoli florets (lightly steamed or blanched)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)
• 1 tablespoon olive oil (for greasing the dish)

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👩‍🍳 Instructions

🔹 Step 1: Prepare the Alfredo Sauce

1. In a medium saucepan over medium heat, melt the butter.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the flour and cook for 1 minute, forming a roux.
4. Slowly whisk in the milk (or milk and cream combo), stirring constantly until smooth and thickened — about 4-5 minutes.
5. Add the Parmesan cheese, salt, pepper, and nutmeg. Stir until melted and smooth.
6. Remove from heat and set aside.

🔹 Step 2: Assemble the Casserole

1. Preheat your oven to 190°C (375°F).
2. Grease a large baking dish with olive oil.
3. In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and Alfredo sauce. Mix until everything is well-coated.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Sprinkle the shredded mozzarella and Parmesan cheese on top.

🔹 Step 3: Bake

1. Bake uncovered for 20–25 minutes, or until the top is golden and bubbly.
2. Let it rest for 5 minutes before serving.

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📝 Tips & Variations

• Make it ahead: Assemble the dish and refrigerate for up to 24 hours before baking.
• Protein swap: Try cooked shrimp or turkey instead of chicken.
• Add-ins: Sautéed mushrooms, spinach, or sun-dried tomatoes can be added for extra flavor.
• Low-carb option: Use cauliflower instead of pasta.

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🍽️ Serving Suggestions

Serve your Poulet et Brocoli au Four Alfredo with:

• A crisp green salad with vinaigrette
• Garlic bread or a warm baguette
• A glass of Chardonnay or a light Pinot Grigio

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