Ingredients:

  • 16 oz penne rigate
  • 2 cups cooked chicken breast, cubed
  • 2 cups fresh broccoli florets
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, finely diced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup panko breadcrumbs

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil.
  2. Boil 16 oz penne in salted water for 2 minutes less than the package directions until firm to the bite (al dente).
  3. Add 2 cups broccoli to the pasta water during the last 3 minutes of boiling until bright green and tender crisp. Drain well.
  4. In a large skillet over medium heat, melt the butter. Sauté the diced onions until translucent, then add the minced garlic and cook for 30 seconds until fragrant and translucent.
  5. Whisk in the flour to create a roux and cook for 2 minutes until it smells slightly nutty.
  6. Slowly pour in the milk and heavy cream, whisking constantly until the sauce thickens and bubbles.
  7. Stir in 1 tsp Italian seasoning, 1/2 tsp smoked paprika, and 1/2 cup Parmesan until the cheese is fully incorporated.
  8. In a large bowl or the baking dish, combine the drained pasta, broccoli, cooked chicken, and the cream sauce. Toss until evenly coated.
  9. Spread the mixture into a 9x13 inch baking dish. Top evenly with shredded mozzarella, grated parmesan, and panko breadcrumbs.
  10. Bake for 20-25 minutes until the cheese is bubbling and the top has reached a mahogany-colored crust.