Ingredients
Scale
- 12 ounces of pasta (penne or fusilli work well)
- 2 cups of cooked chicken, shredded or diced
- 1 head of broccoli, cut into florets
- 1 cup of pesto sauce
- 1 cup of heavy cream
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Substitute suggestion: If you’re out of heavy cream, a mixture of milk and a bit of flour makes a great alternative. For a vegetarian version, substitute the chicken with your favorite meatless protein.
Instructions
- Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil.
- Cook the pasta according to package instructions until al dente. In the last two minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
- In a large bowl, combine the cooked pasta and broccoli with the cooked chicken.
- In a separate bowl, whisk together the pesto sauce and heavy cream until smooth.
- Pour the pesto mixture over the pasta, chicken, and broccoli. Add salt and pepper to taste, and toss everything until well coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the top with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving, allowing the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International