Ingredients
Scale
- 2 cups cooked chicken breast, shredded or cubed
- 3 cups broccoli florets (fresh or frozen)
- 3 cups cooked penne or rotini pasta
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (or unsweetened almond milk)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ teaspoon red pepper flakes (optional)
- Olive oil for greasing the baking dish
Instructions
- Preheat oven to 180°C (350°F). Grease a medium-sized baking dish with olive oil.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. In the last 2 minutes, add broccoli florets. Drain both and set aside.
- If not using pre-cooked chicken, cook chicken breast in a skillet with light seasoning until no longer pink. Let it cool slightly, then chop or shred.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring continuously.
- Gradually pour in milk while whisking to avoid lumps. Add garlic powder, onion powder, salt, and pepper. Cook for 5 minutes or until sauce thickens.
- Remove sauce from heat. Stir in ¾ cup Parmesan and ½ cup mozzarella until melted and smooth.
- In a large mixing bowl, combine pasta, broccoli, chicken, and sauce. Toss gently until fully coated.
- Transfer mixture to the baking dish. Spread evenly. Sprinkle with remaining Parmesan, mozzarella, and optional red pepper flakes.
- Bake uncovered for 20–25 minutes until cheese is melted and top is slightly golden.
- Let rest for 5–10 minutes before serving.
Notes
Use turkey bacon or chicken ham as alternatives if preferred.
Substitute shredded beef for chicken if avoiding pork.
You can swap in different vegetables like spinach or mushrooms.
Use gluten-free pasta if needed.
Add a little extra milk if sauce thickens too much before combining.
- Prep Time: 20
- Cook Time: 25