Creamy Baked Chicken and Broccoli Pasta

Ingredients

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

8 ounces penne or rotini pasta

2 cups cooked chicken, shredded or diced

2 cups broccoli florets (fresh or frozen)

2 cups heavy cream

1 cup chicken broth

3 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup breadcrumbs (optional, for topping)

Instructions

Preheat the Oven:

Set your oven to 350°F (175°C) to preheat.

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it’s al dente.

In the last 3 minutes of cooking, add the broccoli florets. Drain the pasta and broccoli, then set aside.

Make the Creamy Sauce:

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.

Stir in the chicken broth and heavy cream, then season with Italian seasoning, salt, and pepper.

Allow the mixture to simmer for 3-5 minutes, then stir in half of the mozzarella and half of the Parmesan cheese until melted and creamy.

Combine the Ingredients:

In a large mixing bowl, combine the cooked pasta, broccoli, chicken, and the creamy sauce. Mix until everything is well coated.

Transfer to Baking Dish:

Pour the mixture into a greased 9×13-inch baking dish. Top with the remaining mozzarella and Parmesan cheese. If desired, sprinkle breadcrumbs over the top for added crunch.

Bake:

Place the baking dish in the oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

Enjoy.