Method: Chicken Alfredo Pizza Pasta Bake

• Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. In the last 2 minutes of cooking, toss in the broccoli florets to blanch them. Once done, drain everything well and set aside.
• Make sure your cooked chicken is shredded into bite-sized pieces. If you’re including turkey bacon, cook it in a skillet over medium heat until crisp, then crumble it into small pieces.
• In a large mixing bowl, combine the Alfredo sauce with garlic powder, Italian seasoning, salt, and pepper. Stir to combine so the sauce is flavorful and ready to coat the pasta.
• Add the drained pasta and broccoli to the bowl with the sauce. Toss well to coat everything evenly. Then fold in the shredded chicken and half of both mozzarella and Parmesan cheeses, along with the cooked turkey bacon if using.
• Transfer the mixture into your baking dish and spread it out evenly. Sprinkle the remaining mozzarella and Parmesan cheeses on top for a golden, bubbly crust. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is melted and slightly browned.
• Once out of the oven, let the pasta bake cool for a few minutes. Garnish with freshly chopped parsley to add a burst of color and freshness. Serve warm and enjoy the rich, cheesy goodness!