Cheesy Chicken Broccoli Pasta Bake (Print Version)
# Ingredients:
01 -
3 boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
2 large heads of fresh broccoli, cut into florets
03 -
1 pound penne pasta
04 -
1 tablespoon olive oil
05 -
2 tablespoons unsalted butter
06 -
1 medium yellow onion, finely diced
07 -
2 teaspoons fresh garlic, minced
08 -
2 tablespoons all-purpose flour
09 -
1 teaspoon Italian herb seasoning
10 -
1 teaspoon kosher salt
11 -
½ teaspoon freshly ground black pepper
12 -
1 cup whole milk
13 -
1 cup low-sodium chicken broth
14 -
½ cup half-and-half cream
15 -
½ cup freshly grated Parmesan cheese
16 -
1½ cups shredded mozzarella cheese
# Instructions:
01 -
Preheat your oven to 400°F and generously spray a 9x13 inch baking dish with cooking spray. Set aside while you prepare the other components.
02 -
Bring a large pot of salted water to a boil. Add broccoli florets and cook for just 2 minutes until bright green and slightly tender. Drain immediately and set aside.
03 -
In the same pot, cook penne pasta according to package directions until al dente. Drain well and set aside. Don't overcook since it will bake more in the oven.
04 -
Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
05 -
In the same skillet, melt butter over medium heat. Add diced onion and minced garlic, cooking for 3-4 minutes until onion is softened and fragrant.
06 -
Sprinkle flour, Italian seasoning, salt, and pepper over the onion mixture. Cook for 1-2 minutes, stirring constantly. Gradually whisk in milk and chicken broth, bringing to a gentle boil.
07 -
Once the sauce thickens slightly, stir in half-and-half, cooked chicken, and blanched broccoli. Let everything heat through for 2-3 minutes.
08 -
Transfer the chicken and broccoli mixture to your prepared baking dish. Add the cooked pasta and gently mix everything together. Sprinkle both cheeses evenly over the top.
09 -
Bake for 15-20 minutes until the cheese is melted, golden brown, and the edges are bubbling. Let cool for 5 minutes before serving.
# Notes:
01 -
Don't overcook the broccoli - it should still have a slight bite
02 -
Cook pasta just until al dente since it continues cooking in the oven
03 -
Make sure to brown the chicken well for extra flavor
04 -
Freshly grated cheese melts much better than pre-shredded
05 -
This casserole reheats beautifully for leftovers