One-Pan Chicken, Broccoli, and Carrot Cheesy Pasta Bake

Steps

1. 1

   Peel and grate the carrots. The creator notes that chopping is also an option, but prefers grated carrots.

2. 2

   Cut the broccoli crowns into pieces; the source does not specify a size.

3. 3

   Melt 4 tablespoons of butter in a large oven-safe pan. Add the carrots and broccoli to the pan to begin cooking.

4. 4

   Season the vegetables with salt, garlic powder, black pepper, and onion powder to taste. Cook until tender and beginning to brown.

5. 5

   Cut the chicken tenderloins into bite-sized pieces. Place them in a bowl and season with olive oil, garlic powder, onion powder, paprika, black pepper, and flaky sea salt.

6. 6

   When the vegetables are tender and starting to brown, remove them from the pan and set them aside.

7. 7

   Return the pan to medium-ish heat. Add the chicken in a single layer and cook until browned on all sides and about 75% cooked through.

8. 8

   Transfer the chicken to a bowl and set it aside.

9. 9

   Add the remaining 4 tablespoons of butter to the pan. Stir in the flour to make the base of the sauce.

10. 10

    Stir in the half-and-half. Season with garlic powder and the same seasonings used for the chicken, to taste. Cook, stirring, until the sauce thickens.

11. 11

    Reduce the heat to low. Stir in 8 ounces of mozzarella and 8 ounces of cheddar until incorporated into the sauce.

12. 12

    Add the precooked pasta to the sauce and stir it in.

13. 13

    Return the vegetables to the pan and mix them through the pasta and sauce.

14. 14

    Spread the chicken across the top, then sprinkle the remaining 8 ounces of cheddar over it.

15. 15

    Bake at 375°F (190 °C) (190°C (375 °F)) for 20 minutes, until the cheese on top is melted and bubbly.

    Start 20-minute timer