Description

Indulge in comfort with this creamy chicken and broccoli pasta bake, a delicious combination of tender penne pasta, juicy chicken, and vibrant broccoli in a rich, cheesy sauce. Perfect for family dinners or meal prep, this easy-to-follow recipe will have everyone asking for seconds. Each bite is loaded with flavor, making it a fantastic choice for gatherings or cozy nights at home. Try it today and savor the warmth and joy it brings to your table!

Ingredients

Scale

8 oz (225 g) Penne pasta
2 cups cooked chicken, shredded
2 cups fresh broccoli florets
1 cup cherry tomatoes, halved
1 medium onion, diced
2 cloves garlic, minced
2 cups heavy cream
1 cup chicken broth
1 ½ cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 tablespoons olive oil
½ teaspoon red pepper flakes (optional)
Fresh parsley, chopped, for garnish

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Instructions

Preheat Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready when the dish is prepared.
Cook Pasta: In a large pot, fill with salted water and bring it to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
Steam Broccoli: In a steamer basket over boiling water or a microwave-safe bowl with a small splash of water, steam the broccoli florets until they are bright green and tender, roughly 3 to 4 minutes. Once done, remove them from heat and set aside.
Sauté Chicken and Veggies: Heat the olive oil in a spacious skillet over medium heat. Add in the diced onion and minced garlic, sautéing them until fragrant and the onions have become translucent, which should take about 3 to 4 minutes. Next, stir in the shredded chicken, halved cherry tomatoes, and cooked broccoli, mixing them well to combine all the flavors.
Prepare Cream Sauce: In a separate bowl, whisk together the heavy cream, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Pour this creamy mixture into the skillet with your sautéed chicken and vegetables, ensuring everything is well mixed.
Combine Ingredients: Incorporate the cooked pasta into the skillet. Gently stir in 1 cup of mozzarella and half of the grated Parmesan cheese, ensuring all the ingredients are well-coated with the creamy sauce.
Transfer to Baking Dish: Grease a 9×13 inch (23×33 cm) baking dish with cooking spray or a little oil, then pour the pasta mixture into it. Evenly sprinkle the remaining mozzarella and Parmesan cheese on top for a deliciously cheesy finish.
Bake: Slide the dish into your preheated oven and bake for about 25 to 30 minutes, or until the cheese is bubbling and golden brown on top, creating a delightful crust.
Serve: Once baked, take the dish out of the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley for a burst of color and flavor that complements the creamy pasta bake.

Notes

For a quicker option, use rotisserie chicken.
Turkey can be used as a lean substitute for chicken.
To prevent pasta from sticking, do not rinse after draining; toss with a little olive oil if not mixing immediately.
Ensure broccoli is tender-crisp; avoid overcooking to prevent mushiness.
Adjust red pepper flakes to your spice preference.
Serve with garlic bread or a fresh green salad.
Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir.

Prep Time: 20 min
Cook Time: 30 min
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: unknown
Sodium: unknown
Fat: 15 grams
Saturated Fat: unknown
Unsaturated Fat: unknown
Trans Fat: unknown
Carbohydrates: 45 grams
Fiber: unknown
Protein: 25 grams
Cholesterol: unknown