Chicken Broccoli Bake (Print-Friendly Version)

Velvety chicken and broccoli mix, baked until golden with mouthwatering sauces.

# Ingredients List:

01 - Two tablespoons olive oil

02 - About 1 pound of chicken breasts, skinless and boneless (3–4 pieces)

03 - One teaspoon Italian herbs

04 - Salt and black pepper as needed

05 - A cup of freshly grated Parmesan

06 - Three minced garlic cloves

07 - Penne or farfalle pasta, around 8 oz

08 - Two cups fresh broccoli pieces

09 - One cup of heavy cream

01 - Set your oven to 375°F (190°C). Lightly oil a 9×13 inch baking pan.

02 - Chop the chicken into pieces, sprinkle with salt and pepper, and cook in a pan over medium heat. Sauté for 6-8 minutes until browned.

03 - Toss the broccoli and garlic into the same skillet, cooking for about 3-4 minutes until the broccoli looks bright green.

04 - Follow the package instructions to cook the pasta in salted water. Don’t forget to save some of the cooking water before draining.

05 - Gently warm the heavy cream in a pot and fold in the Parmesan until it melts. Stir in the Italian seasoning.

06 - Throw the pasta, cooked chicken, broccoli, and sauce into the prepared baking dish. Stir well so everything’s evenly coated.

07 - Pop the dish into the oven for 20-25 minutes. Watch for it to get bubbly and slightly brown on top.

01 - You can use reserved pasta water to thin the sauce if it thickens too much before baking.