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Chicken-and-Broccoli Pasta Bake
Ingredients
- 1 package penne pasta
16-oz.
- 4 cups 1-in. fresh broccoli florets
from 24 oz. whole broccoli
- 1 tablespoon olive oil
- 2 pounds skinless boneless chicken breasts
cut into 1-in. cubes
- 1/2 teaspoon black pepper
- 2 teaspoons kosher salt
divided
- 1 pkg. cream cheese
8-oz.
- 1 1/2 cups heavy cream
- 1/3 cup chopped pepperoncini salad peppers
- 1/2 teaspoon garlic powder
- 8 ounces pre-shredded mozzarella cheese
divided, about 2 cups
Directions
- 1
Preheat oven to 375°F with oven rack 6 to 8 inches from heat. Cook pasta in a large stockpot or Dutch oven according to package directions, adding broccoli for the last 2 minutes of cook time. Transfer pasta and broccoli to a colander, and drain well.
- 2
Add oil to the same stockpot, and heat over medium-high. Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt. Cook chicken in hot oil, turning occasionally, until chicken is lightly browned and cooked through, about 5 to 6 minutes. Reduce heat to medium, and add cream cheese, heavy cream, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until cream cheese is melted and sauce begins to bubble, 3 to 4 minutes. Remove from heat. Stir in pepperoncini peppers, garlic powder, and 1 cup of the mozzarella until combined. Return pasta and broccoli to pot, and stir to coat.
- 3
Transfer pasta mixture to a 13- x 9-inch broiler-proof baking dish, and top with remaining 1 cup mozzarella. Bake in preheated oven until heated through, about 10 minutes. Increase temperature to broil, and broil until cheese on top is golden brown, about 3 minutes.
Chicken-and-Broccoli Pasta Bake
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About this Recipe
Looking for a weeknight dinner that’s both incredibly satisfying and easy to pull together? This Chicken-and-Broccoli Pasta Bake delivers comforting flavors with simple ingredients and minimal fuss, making it a perfect addition to your family meal rotation.
What makes this pasta bake a standout is the rich, velvety sauce, expertly crafted from cream cheese and heavy cream, which generously coats every piece of penne. This creamy base is the secret to a moist and flavorful casserole, seamlessly integrating tender chicken and vibrant broccoli. The clever inclusion of chopped pepperoncini salad peppers introduces a delightful tang and a subtle, zesty kick that elevates the dish beyond your average baked pasta.
Prepare for a hearty and harmonious meal featuring al dente penne pasta swimming in a luxurious, savory sauce. Each bite offers succulent cubes of chicken and brightly colored, tender broccoli florets, creating a delightful contrast in textures. The top layer of gooey, melted mozzarella cheese adds another layer of richness and a golden crust, promising a comforting experience that's both deeply flavorful and wonderfully easy to enjoy. It's a balanced, complete meal designed to satisfy on any occasion.
This Chicken-and-Broccoli Pasta Bake is wonderfully adaptable to your preferences. You could easily swap the chicken breasts for chicken thighs or even a plant-based protein for a vegetarian version. Feel free to experiment with different types of short pasta, or adjust the amount of pepperoncini to dial the zest up or down. A sprinkle of red pepper flakes could also add a different kind of warmth if you prefer.
This comforting casserole is ideal for a cozy family dinner, a casual gathering with friends, or as a welcome dish to share at a potluck. Serve it alongside a crisp green salad and some warm, crusty bread to soak up every last bit of that irresistible creamy sauce.