INGREDIENTS
- 12 ounces penne pasta cooked according to package instructions
- 1 teaspoon olive oil
- 3 boneless skinless chicken breasts cubed
- salt and pepper to taste
- 3 tablespoons salted butter
- 1 clove garlic minced
- 2 tablespoons flour
- 2 cups heavy cream
- 1 cup milk
- 2 cups shredded mozzarella cheese divided
- 1 cup parmesan cheese grated
- 10 ounces frozen broccoli
INSTRUCTIONS
- Preheat the oven to 350F. Spray a 9×13 baking dish with nonstick spray. Add the cooked pasta to a large mixing bowl.
- Heat a large nonstick skillet over medium heat. Add the olive oil and allow to get hot.
- Add the cubed chicken. Season with salt and pepper to taste. Stir chicken until just cooked through and browned on both sides. Remove chicken from heat and place in the mixing bowl with the pasta.
- Return the skillet to medium heat.
- Add the butter and allow to melt.
- Add the garlic and cook until fragrant, about 30 seconds.
- Use a whisk to stir in the flour, making sure to fully incorporate. Cook for 1 minute.
- Pour in the cream and milk, stirring to incorporate into the flour. Whisk constantly. Once bubbling, reduce heat to a simmer. Allow to just thicken, about 3-4 minutes.
- Add the parmesan cheese and 1 cup mozzarella cheese. Stir to combine. Add more salt and pepper to taste. Stir/whisk until cheese has melted.
- Add the frozen broccoli to the mixing bowl with the chicken and cooked pasta.
- Pour the cheese sauce into the mixing bowl and use a wooden spoon to mix everything together.
- Pour the pasta mixture into the prepared baking dish. Top with the remaining 1 cup mozzarella.
- Bake for 25 minutes or until cheese is melted and bubbly. Enjoy!