Ingredients:
• 2 cups rigatoni noodles
• 1-2 cups broccoli florets, blanched (boil for 2-3 minutes in salted water, then transfer to cold water)
• 2 boneless, skinless chicken breasts
• 4 tablespoons butter
• 1 teaspoon paprika
• 1 teaspoon dried herbs (such as oregano, thyme, or basil)
• 1 teaspoon garlic powder
• 1 teaspoon chicken bouillon powder
• Salt and pepper to taste
• 1.5 cups heavy cream
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)
• Additional cheese for topping
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Season the chicken breasts with salt, pepper, paprika, and dried herbs.
3. In a skillet, cook the chicken in 2 tablespoons of butter until golden brown and cooked through. Let it cool, then cut into cubes.
4. In the same skillet, melt the remaining 2 tablespoons of butter. Add garlic powder and chicken bouillon powder, stirring for 1 minute.
5. Reduce heat, pour in the heavy cream, and add the feta crumbles and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper.
6. Cook the rigatoni noodles in boiling salted water until al dente. Drain and return to the pot.
7. Add the cubed chicken, blanched broccoli, and sauce to the pot with the noodles. Stir gently to coat everything evenly.
8. Transfer the mixture to the greased baking dish.
9. Bake for 25 minutes until golden and bubbling.
10. Switch the oven to broil and broil for 2-3 minutes until the top is golden and crispy.
11. Garnish with chopped fresh parsley before serving.
Enjoy your delicious Chicken Alfredo Broccoli Bake!