Page 3: Step-by-Step Instructions
Follow these simple steps to transition from “home cook” to “chef of the house.”
1. Prep and Preheat
Preheat your oven to 375°F (190°C). Grease your baking dish lightly with butter or non-stick spray.
2. Cook the Pasta and Broccoli
Boil a large pot of salted water. Add the penne and cook for about 2 minutes less than the package instructions (it will finish cooking in the oven). In the last 3 minutes of boiling, toss the broccoli florets into the same pot. Drain together.
3. Mix the Magic
In a large bowl, combine the cooked pasta, broccoli, and chicken. Pour in the Alfredo sauce and half of your cheese blend. Stir in your garlic powder, onion powder, salt, and pepper until everything is evenly coated.
4. Assemble and Bake
Transfer the mixture into your baking pan. Spread it out evenly. Top with the remaining Cheddar and Mozzarella. Sprinkle a little paprika over the top for that signature golden glow.
5. The Golden Finish
Bake for 20–25 minutes, or until the cheese is melted and bubbling at the edges. If you want a crispy top, turn on the broiler for the last 2 minutes—but keep a close eye on it!
Page 4: Pro-Tips for the Perfect Pasta Bake
Want to take this recipe to the next level? Here are a few “chef secrets” to ensure your bake is a success every single time.
Tips for Success:
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Don’t Overcook the Pasta: Always aim for al dente (firm to the bite) before baking. If the pasta is too soft before it goes in the oven, it will turn mushy in the sauce.
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Grate Your Own Cheese: Pre-shredded cheese in bags is coated in potato starch to prevent clumping, which can make your sauce grainy. Grating a block of cheese yourself results in a much smoother melt.
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Add Some Heat: If you like a little kick, add a teaspoon of red pepper flakes to the sauce mixture.
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The Rest Period: Let the dish sit for 5–10 minutes after taking it out of the oven. This allows the sauce to thicken slightly so it clings to the pasta instead of pooling at the bottom.
