Chicken-and-Broccoli Pasta Bake

Chicken-and-Broccoli Pasta Bake

from southernliving.com

This Chicken-and-Broccoli Pasta Bake recipe delivers on all fronts: simple and satisfying ingredients, quick prep time, and easy clean-up.

Ingredients

  • 1 (16-oz.) package penne pasta
  • 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 (8-oz.) pkg. cream cheese
  • 1 1/2 cups heavy cream
  • 1/3 cup chopped pepperoncini salad peppers
  • 1/2 teaspoon garlic powder
  • 8 ounces pre-shredded mozzarella cheese (about 2 cups), divided

Directions

  1. 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. 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. 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.