Creamy Broccoli and Chicken Pasta Bake

 

Ingredients

2 cups cooked chicken, shredded or cubed

3 cups broccoli florets, chopped

12 oz (340g) pasta (penne, rotini, or rigatoni)

2 tbsp butter

2 cloves garlic, minced

2 tbsp all-purpose flour

2 cups milk (whole or 2%)

1 cup chicken broth

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika (optional)

1 tsp Italian seasoning

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded cheddar cheese (optional, for extra cheesiness)

1/2 cup breadcrumbs (optional, for a crispy topping)

Instructions

1. Cook the pasta & broccoli

Preheat oven to 375°F (190°C).

Boil pasta until al dente. In the last 2 minutes of cooking, add the broccoli. Drain and set aside.

2. Make the creamy sauce

In a large pan, melt butter over medium heat. Add garlic and cook for 30 seconds.

Stir in flour and cook for 1 minute. Slowly whisk in milk and chicken broth, stirring until smooth.

Season with salt, pepper, paprika, and Italian seasoning. Simmer for 2-3 minutes until thickened.

3. Combine everything

Remove sauce from heat and stir in Parmesan and half of the mozzarella. Mix until melted.

Add cooked pasta, broccoli, and chicken. Stir to coat everything in the sauce.

4. Assemble & bake

Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining mozzarella, cheddar (if using), and breadcrumbs on top.

Bake uncovered for 20-25 minutes or until golden and bubbly.

5. Serve & enjoy

Let it rest for 5 minutes before serving. Enjoy with a side salad or garlic bread!

Let me know if you want any tweaks!