Chicken and Broccoli Pasta Casserole
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
FIRST STEPS:
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.
Get the Sauce Creamy:
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. Potsticker Soup with Mushrooms Bok Choy
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.