Ingredients :
- Pasta, 8 ounces (or about 2 cups) (penne or rotini both work nicely)
- Chicken, either shredded or chopped, 2 cups cooked
- Fettters from 2 cups of broccoli, either fresh or frozen
- using one cup of heavy cream
- 1 cup of chicken sauce
- 1 cup of shredded cheddar cheese, plus a little more for garnishing
- half a cup of Parmesan cheese that has been shredded the
- 2 minced garlic cloves
- 1/2 teaspoon of Italian seasoning
- Add seasonings of salt and pepper to taste.
- oil from olives, 2 teaspoons
- 1/4 teaspoon of optional red pepper flakes
- Chop some fresh parsley for the garnish.
Instructions :
- First, get your oven up to temperature. I recommend 375°F, or 190°C.
- Pasta Cooking: In a large saucepan, simmer the spaghetti until it reaches the al dente texture suggested on the box. Reserve the drained liquid.
- To make the broccoli, steam or blanch it for two or three minutes, depending on whether it’s fresh or frozen. To use frozen, just let it thaw and pour it out.
- Oil the pan and set it over medium heat. Sauté the minced garlic for around 1 minute, or until it begins to release its aroma.
- Be sure to include the chicken broth, heavy cream, Italian seasoning, salt, pepper, and red pepper flakes (if desired) into the mixture. Simmer for a few minutes.
- Combine the broccoli with the cooked chicken and stir to combine.
- After the cheddar and Parmesan have melted, stir them in.
- In a big bowl, combine the cooked pasta with the broccoli and chicken mixture that has been creamed. Stir the spaghetti until it is evenly covered.
- Put Together the Baking: Place the spaghetti mixture in a greased baking dish that is 9×13 inches in diameter. Add more cheddar cheese and mix well.
- Preheat oven to 375 degrees. Bake for 25 to 30 minutes, or until bubbling and golden.
- After taking it out of the oven, let it to cool a little, and then top it up with some fresh parsley. Warm it up and enjoy!
- I hope you enjoy this baked pasta dish with chicken and broccoli.
