Creamy Chicken Broccoli Pasta Bake

Creamy Chicken Broccoli Pasta Bake

📝 Ingredients:

• 250–300g pasta (rigatoni, penne, or large shells)
• 2 cups cooked chicken (cubed or shredded)
• 2 cups broccoli florets (lightly steamed)
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1 cup heavy cream (for extra richness)
• 1½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 2 cloves garlic (minced)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano or Italian seasoning

🔪 Instructions:

1. Cook Pasta

• Boil pasta in salted water until just al dente.
• Drain and set aside.

2. Prepare Broccoli

• Steam or blanch broccoli for 2–3 minutes.
• Keep slightly crisp (don’t overcook).

3. Make Creamy Sauce

• In a pan, melt butter over medium heat.
• Add garlic and sauté for 30 seconds.
• Stir in flour and cook 1 minute.
• Slowly whisk in milk + cream.
• Cook until thick and smooth.
• Add salt, pepper, oregano.
• Stir in half of the mozzarella + parmesan until melted.

4. Combine

• In a large bowl, mix:
  • Pasta
  • Chicken
  • Broccoli
  • Cream sauce

5. Bake

• Transfer to a greased baking dish.
• Top with remaining mozzarella cheese.
• Bake at 180°C (350°F) for 20–25 minutes until bubbly and golden.

🍽️ Serve:

• Let it rest for 5 minutes.
• Garnish with parsley or chili flakes if you like.

💡 Tips:

• Add mushrooms or spinach for extra veggies
• Use rotisserie chicken for quick prep
• For a lighter version, skip heavy cream and use only milk.