Ingredients
8 oz (about 2 cups) pasta (penne or rotini works well)

2 cups cooked chicken, shredded or diced

2 cups broccoli florets (fresh or frozen)

1 cup heavy cream

1 cup chicken broth

1 cup shredded cheddar cheese (plus extra for topping)

½ cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

½ teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Preparation
Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Broccoli: If using fresh broccoli, steam or blanch it for about 2-3 minutes until tender. If using frozen, simply thaw and drain.

Make the Creamy Sauce:

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the heavy cream, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a simmer.

Add the cooked chicken and broccoli, mixing well.

Stir in the cheddar and Parmesan cheese until melted and combined.

Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the creamy chicken and broccoli mixture. Mix until the pasta is well coated.

Assemble the Bake: Transfer the pasta mixture into a greased 9×13 inch baking dish. Sprinkle additional cheddar cheese on top.

Bake: Bake in the preheated oven for about 25-30 minutes, or until bubbly and golden on top.

Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley. Serve warm!

Enjoy your creamy broccoli and chicken pasta bake!

Enjoy!