Creamy Chicken and Broccoli Pasta Bake – Page 2

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. In the last 3 minutes of cooking, add the broccoli florets to the pasta water. Drain the pasta and broccoli, then set aside.
Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Make the creamy sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes to thicken slightly. Stir in the mozzarella and Parmesan cheese, then season with Italian seasoning, salt, and pepper. Continue to cook for 1-2 minutes until the cheese has melted and the sauce is smooth.
Combine everything: In a large bowl, combine the cooked pasta, broccoli, and shredded chicken. Pour the creamy sauce over the mixture and stir gently to coat everything evenly.
Assemble the bake: Transfer the pasta and chicken mixture into the prepared baking dish. Spread it out evenly. If you like, sprinkle breadcrumbs on top for a crunchy topping. (You can also add a bit more shredded mozzarella or Parmesan if you want extra cheese on top.)
Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly. If using breadcrumbs, they should be lightly toasted.
Serve: Let the dish cool for a few minutes before serving. Enjoy your creamy chicken and broccoli pasta bake!