Creamy Chicken and Broccoli Pasta Bake

Ingredients

• 16 oz pasta (such as penne or rotini)
• 1.5 lb chicken breast (boneless, skinless, cut into bite-sized pieces)
• 3 cup broccoli florets (fresh, cut into small pieces)
• 2 tbsp olive oil
• 3 garlic (cloves, minced)
• 2 cup heavy cream
• 0.5 cup parmesan cheese (grated)
• 1.5 cup mozzarella cheese (shredded, divided)
• salt (to taste)
• black pepper (to taste)
• 1 tsp italian seasoning

Steps

1. 1

   Preheat your oven to 375°F (190°C). Grease a large baking dish with non-stick spray or butter.

2. 2

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. During the last 2-3 minutes of boiling, add the broccoli florets to the same pot to blanch them. Drain the pasta and broccoli and set aside.

3. 3

   In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes.

4. 4

   Add the minced garlic to the skillet with the chicken and sauté for 1 minute until fragrant.

5. 5

   Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese and half of the mozzarella cheese until melted and smooth. Season with Italian seasoning.

6. 6

   Add the cooked pasta and broccoli to the skillet and toss well to coat everything in the sauce.

7. 7

   Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella cheese evenly over the top.

8. 8

   Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.

Notes

You can substitute the heavy cream with half-and-half for a lighter version, though the sauce will be less thick. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving

• main
• dinner
• pasta
• chicken
• broccoli
• baked
• cheesy
• comfort food