Description
A creamy, comforting pasta bake loaded with tender chicken, fresh broccoli, and a rich homemade cheese sauce, all baked until golden and bubbly. Perfect for weeknight dinners or make-ahead meals.
Ingredients
Scale
- 12 ounces dry pasta shells
- 2 cups cooked and diced boneless skinless chicken (about 1 pound raw)
- 3 cups fresh broccoli florets, lightly steamed
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cook until thickened, about 3 to 5 minutes.
- Stir in minced garlic, salt, black pepper, 1 cup mozzarella, and all parmesan cheese until smooth.
- In a large bowl, combine cooked pasta, diced chicken, steamed broccoli, and cheese sauce. Mix until evenly coated.
- Transfer mixture to a greased 9×13 inch baking dish. Sprinkle remaining 1 cup mozzarella on top.
- Bake for 25 to 30 minutes until golden and bubbly.
- Let rest for 5 to 10 minutes before serving.
Notes
- Shred cheese from a block for smoother melting.
- Do not overcook the pasta before baking to avoid a mushy texture.
- Add a pinch of nutmeg to the sauce for extra warmth.
- Leftovers can be refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg