Creamy Broccoli and Chicken Pasta Bake

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.

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