Description
A comforting and rich pasta bake with chicken, broccoli, and a creamy cheese sauce.
Ingredients
Scale
- 8 oz rigatoni pasta
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the rigatoni according to package instructions until al dente, then drain.
- Heat a drizzle of olive oil in a large skillet over medium heat, then add minced garlic and sauté for 1-2 minutes.
- Stir in the shredded chicken and broccoli florets, and cook for about 5 minutes.
- Pour in the heavy cream and stir in the mozzarella and Parmesan until smooth.
- Combine the rigatoni with the creamy mixture; gently toss to coat.
- Pour the mixture into a greased baking dish and sprinkle with extra mozzarella if desired.
- Bake for 25-30 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
For make-ahead options, prepare the dish the night before and refrigerate it unbaked. You can also make this in an air fryer for a quick, crispy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Creamy Pasta, Chicken Bake, Comfort Food