Creamy Chicken Broccoli Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 medium chicken breasts, skinless and boneless (around 1 pound)
02 -
2 tbsp olive oil
03 -
2 cups broccoli florets, fresh
04 -
8 oz penne or bowtie pasta
05 -
3 minced garlic cloves
06 -
1 cup grated Parmesan (freshly grated works best)
07 -
1 cup heavy cream
08 -
1 tsp dried Italian seasoning mix
09 -
Salt and black pepper to your liking
# Instructions:
01 -
Set your oven to 375°F (190°C) and lightly coat a 9x13 pan with olive oil.
02 -
Season diced chicken with a pinch of salt and pepper. Cook it over medium heat in a skillet until it’s golden (6-8 minutes).
03 -
Toss the garlic and broccoli into the same pan and stir for 3-4 minutes until the broccoli looks bright and vibrant.
04 -
Cook the pasta in salted boiling water until it’s just tender (check the package for timing). Save some of that starchy pasta water before draining.
05 -
In a small saucepan, warm up the heavy cream. Stir in the Parmesan slowly until it melts and finishes with the Italian seasoning.
06 -
In your baking pan, mix together the pasta, chicken, broccoli, and creamy sauce. Make sure it’s all evenly combined.
07 -
Pop the assembled dish in the oven for 20-25 minutes, or until the top is bubbly and slightly browned.
# Notes:
01 -
Keep some of the pasta water handy—it’s great for thinning out the sauce if it gets too thick.