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- 2 cups penne or rigatoni pasta - 2 cups cooked and shredded chicken - 1 cup broccoli florets (fresh or frozen) - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup heavy cream - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 tablespoon olive oil (for greasing the baking dish)

Creamy Chicken and Broccoli Pasta Bake

Discover the comforting goodness of Creamy Chicken and Broccoli Pasta Bake, a perfect blend of tender chicken, vibrant broccoli, and al dente pasta coated in a rich, creamy sauce. This one-dish wonder is ideal for busy weeknights and family gatherings, making cleanup a breeze. With cheesy indulgence and wholesome ingredients, it appeals to both kids and adults alike. Get ready to impress everyone with this warm, delicious meal that is sure to become a staple in your kitchen.
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Ingredients
  

300g (10.5 oz) pasta (penne or rigatoni works best)

2 cups cooked chicken, shredded (about 300g)

2 cups broccoli florets (fresh or frozen)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup heavy cream

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Cook Pasta: In a large pot, bring salted water to boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

      Blanch Broccoli: While the pasta cooks, bring another pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop the cooking process. Once cooled, drain again.

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

          Mix Cream Sauce: In a large mixing bowl, combine the ricotta cheese, heavy cream, onion powder, Italian seasoning, salt, and pepper. Mix until smooth.

            Combine Ingredients: In the skillet with the sautéed garlic, add the cooked chicken, cooked pasta, blanched broccoli, and cream sauce. Stir gently until everything is well coated.

              Transfer to Baking Dish: Pour the mixture into a greased 9x13-inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

                Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the top is golden and bubbly.

                  Garnish and Serve: Once baked, remove from the oven and allow to cool for a few minutes. Garnish with freshly chopped parsley before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6-8