Description
Creamy, cheesy, and loaded with tender chicken and fresh broccoli, this pasta bake is what dinnertime dreams are made of. Skip the takeout and treat yourself to this crowd-pleaser tonight.
Ingredients
Scale
- 12 oz (340g) penne pasta (or pasta of your choice)
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups (280g) fresh broccoli florets, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 2 cups (473ml) chicken broth
- 1½ cups (355ml) heavy cream
- 2 cups (226g) shredded mozzarella cheese, divided
- 1 cup (100g) grated Parmesan cheese, divided
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Cook pasta 2 minutes less than package directions, adding broccoli during last 2 minutes. Drain and reserve ½ cup pasta water.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden but not fully cooked, about 3-4 minutes. Remove to a plate.
- In the same skillet, sauté onion until translucent, about 3-4 minutes. Add garlic and cook 30 seconds. Add Italian herbs and red pepper flakes, stirring to toast slightly.
- Pour in chicken broth, scraping up browned bits. Simmer 2 minutes, then add heavy cream. Cook 3-4 minutes until slightly thickened. Stir in half of both cheeses until melted.
- Combine pasta, broccoli, chicken, and sauce in baking dish or large bowl. Add reserved pasta water if needed. Transfer to baking dish if not already there. Top with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden. Optional: broil last 2 minutes for extra golden top. Let rest 5 minutes before serving. Garnish with fresh parsley.