Enjoy an irresistible taste with this creamy baked chicken and broccoli pasta recipe, where tender pieces of chicken and fresh broccoli florets are combined in layers of pasta covered in a rich and velvety white sauce. It is baked until golden, giving it a crispy texture on the outside and a wonderfully creamy taste on the inside. This recipe combines simplicity and luxury to make an unforgettable dinner that will delight family and friends.
★Ingredients
2 cups broccoli florets
300g rigatoni or your preferred pasta
2 cups cooked chicken breasts, diced
3 tablespoons all-purpose flour
3 tablespoons butter
2 cups milk (or half-and-half for extra creaminess)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon dried parsley (or fresh parsley for garnish)
2 cloves garlic, minced
Salt and pepper to taste
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★Instructions
- Preheat the oven: to 375°F (190°C)*
- Cook the pasta and broccoli*
Boil the pasta in salted water according to the package directions. Add broccoli florets in the last 2-3 minutes of cooking.
Drain and set aside.
- Prepare the creamy sauce*
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
Stir in the flour to make a roux, cooking for 1-2 minutes.
Gradually add the milk, whisking continuously to avoid lumps. Cook for 4-5 minutes until the sauce thickens.
Stir in the shredded mozzarella and Parmesan cheese until melted and creamy. Season with salt, pepper, and parsley.
- Assemble the dish*
In a large baking dish, mix the cooked pasta, broccoli, and diced chicken. Pour the creamy sauce over and stir to coat everything evenly.
Optionally, sprinkle extra cheese on top for a golden crust.
- Bake*
Bake in the preheated oven for 20-25 minutes until bubbly and the top is lightly browned.
- Serve*
Garnish with more parsley if desired, and serve hot.
Enjoy!