Creamy Broccoli and Chicken Pasta Bake
Components:
- 8 ounces, or around 2 cups, pasta (rotini or penne works well)
- Two cups of cooked, chopped or shredded chicken
- Two cups of fresh or frozen broccoli florets
- One cup of heavy cream
- One cup of chicken broth
- One cup of shredded cheddar cheese, plus additional for sprinkling
- Grated ½ cup of Parmesan cheese
- two minced garlic cloves
- One tsp of Italian spice
- To taste, add salt and pepper.
- Two tsp olive oil
- One-half teaspoon of optional red pepper flakes
- Chopped fresh parsley (for garnish)
Guidelines:
- Turn on the Oven: Set the oven’s temperature to 375°F, or 190°C.
- Cook the Pasta: Cook the pasta in a big pot as directed on the package until it’s al dente. After draining, set away.
- Prepare the Broccoli: Steam or blanch the broccoli for two to three minutes, or until it is tender, if it is fresh. Just defrost and drain if using frozen.
Prepare the Creamy Sauce:
- Heat the olive oil in a big skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the red pepper flakes (if using), heavy cream, chicken stock, Italian seasoning, and salt and pepper. Heat through to a simmer.
- Mix thoroughly after adding the cooked chicken and broccoli.
- Melt and mix the Parmesan and cheddar cheeses together by stirring them in.
- Pasta and Sauce Combination: Place the cooked pasta and the creamy chicken and broccoli combination into a large mixing bowl. Stir to coat the pasta completely.
- Put the Bake Together: Spoon spaghetti mixture into 9 x 13-inch baking dish that has been buttered. Top with a little more cheddar cheese.
- Bake: Bake for about 25 to 30 minutes, or until bubbling and golden on top, in a preheated oven.
- Garnish and Serve: Take out of the oven, allow to cool down a little, then sprinkle with the fresh parsley. Warm up and serve!
Savor the creamy pasta bake with chicken and broccoli!