Pasta Bake with Creamy Broccoli and Chicken

Ingredients

1. 8 ounces of rotini or penne pasta
2. Two cups of cooked chicken, chopped or shredded
3. Two cups of frozen or fresh broccoli florets
4. One cup of half-and-half or heavy cream
5. One cup of cheddar cheese shreds (plus more for garnish)
6. Half a cup of Parmesan cheese, grated
7. Two minced garlic cloves
8. One teaspoon of onion powder
9. One teaspoon of Italian spice
10. To taste, add salt and pepper.
11. 2 tablespoons of butter or olive oil
12. Half a cup of bread crumbs, if desired for garnish

Directions

• Set the oven’s temperature to 175°C (350°F).
• Cook the Pasta: Boil salted water in a big pot and cook pasta until al dente, following the directions on the package. In the final two minutes of cooking, add the broccoli. After draining, set away.
• Make the sauce by heating butter or olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the Italian seasoning, heavy cream, salt, pepper, and onion powder. Bring to a simmer.
• Combine Ingredients: In the skillet, add the cooked pasta, half of the Parmesan cheese, broccoli, shredded chicken, and cheddar cheese. Stir until the cheese melts and everything is thoroughly mixed.
• Transfer to Baking Dish: Transfer the mixture to a 9 x 13-inch baking dish that has been oiled. Top with more cheddar cheese and the leftover Parmesan cheese. For extra crunch, add breadcrumbs if using.
• Bake: Put the dish in the oven that has been warmed and bake it for 25 to 30 minutes, or until the top is bubbling and brown.
• Before serving, allow it to cool for a few minutes. Savour your pasta bake with chicken and creamy broccoli!
• To suit your taste, feel free to add additional spices or vegetables!