• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings

Ingredients

For the Pasta Bake

• 12 ounces pasta (penne, rotini, or rigatoni)
• 2 cups cooked chicken, shredded or diced
• 3 cups broccoli florets
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and black pepper to taste

Optional Add-Ins

• Mushrooms
• Bacon crumbles
• Spinach
• Red pepper flakes
• Sun-dried tomatoes
• Diced onions
• Jalapeños

Topping

• 1/2 cup mozzarella cheese
• 1/4 cup parmesan cheese
• 1/4 cup breadcrumbs
• 1 tablespoon melted butter

Kitchen Equipment Needed

• Large pot
• Saucepan
• Mixing spoon
• Whisk
• 9×13-inch baking dish
• Colander

How to Make Chicken and Broccoli Pasta Bake

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to package instructions until just al dente.

During the last 2 minutes of cooking, add the broccoli florets to the boiling water.

Drain both the pasta and broccoli and set aside.

Avoid overcooking because the pasta will continue cooking in the oven.

Step 2: Prepare the Cream Sauce

In a large saucepan, melt butter over medium heat.

Add minced garlic and cook for about 30 seconds until fragrant.

Whisk in the flour and cook for 1 minute to remove the raw flour taste.

Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps.

Continue cooking until the sauce thickens slightly.

Step 3: Add the Cheese

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