Creamy Broccoli and Chicken Pasta Bake

Components:

1. 8 ounces, or around 2 cups, pasta (rotini or penne works well)
2. Two cups of cooked, chopped or shredded chicken
3. Two cups of fresh or frozen broccoli florets
4. One cup of heavy cream
5. One cup of chicken broth
6. One cup of shredded cheddar cheese, plus additional for sprinkling
7. Grated ½ cup of Parmesan cheese
8. two minced garlic cloves
9. One tsp of Italian spice
10. To taste, add salt and pepper.
11. Two tsp olive oil
12. One-half teaspoon of optional red pepper flakes
13. Chopped fresh parsley (for garnish)

Guidelines:

• Turn on the Oven: Set the oven’s temperature to 375°F, or 190°C.
• Cook the Pasta: Cook the pasta in a big pot as directed on the package until it’s al dente. After draining, set away.
• Prepare the Broccoli: Steam or blanch the broccoli for two to three minutes, or until it is tender, if it is fresh. Just defrost and drain if using frozen.

Prepare the Creamy Sauce:

• Heat the olive oil in a big skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
• Add the red pepper flakes (if using), heavy cream, chicken stock, Italian seasoning, and salt and pepper. Heat through to a simmer.
• Mix thoroughly after adding the cooked chicken and broccoli.
• Melt and mix the Parmesan and cheddar cheeses together by stirring them in.
• Pasta and Sauce Combination: Place the cooked pasta and the creamy chicken and broccoli combination into a large mixing bowl. Stir to coat the pasta completely.
• Put the Bake Together: Spoon spaghetti mixture into 9 x 13-inch baking dish that has been buttered. Top with a little more cheddar cheese.
• Bake: Bake for about 25 to 30 minutes, or until bubbling and golden on top, in a preheated oven.
• Garnish and Serve: Take out of the oven, allow to cool down a little, then sprinkle with the fresh parsley. Warm up and serve!

Savor the creamy pasta bake with chicken and broccoli!