• INGREDIENTS:
8 oz (about 2 cups) pasta (penne or rotini works well)
2 cups cooked chicken, shredded or diced
2 cups broccoli florets (fresh or frozen)
1 cup heavy cream
1 cup chicken broth
1 cup shredded cheddar cheese (plus extra for topping)
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
½ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
•INSTRUCTIONS:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Broccoli: If using fresh broccoli, steam or blanch it for about 2-3 minutes until tender. If using frozen, simply thaw and drain.
Make the Creamy Sauce:
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the heavy cream, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a simmer.
Add the cooked chicken and broccoli, mixing well.
Stir in the cheddar and Parmesan cheese until melted and combined.
Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the creamy chicken and broccoli mixture. Mix until the pasta is well coated.
Assemble the Bake: Transfer the pasta mixture into a greased 9×13 inch baking dish. Sprinkle additional cheddar cheese on top.
Bake: Bake in the preheated oven for about 25-30 minutes, or until bubbly and golden on top.
Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley. Serve warm!
Enjoy!
