Creamy Broccoli and Chicken Pasta Bake – Page 2

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, but drain it about 1-2 minutes earlier than the package suggests so it’s al dente.
In the last 3 minutes of pasta cooking, add the broccoli florets to the same pot. Drain both the pasta and broccoli together. Set aside.

In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic and sauté for about 2-3 minutes until softened and fragrant.
Stir in the flour and cook for 1 minute, whisking constantly to form a roux (it should be smooth and slightly bubbly).
Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Stir in the heavy cream, and bring the mixture to a simmer.
Let the sauce cook for about 5 minutes, stirring occasionally, until it thickens.
Stir in the Parmesan cheese, mozzarella, and season with salt, pepper, and nutmeg (if using). Continue to stir until the cheese melts and the sauce is smooth.

In a large mixing bowl, combine the cooked pasta, broccoli, and shredded chicken. Pour the creamy cheese sauce over the mixture and stir to coat evenly.
Transfer everything into the prepared baking dish, spreading it out evenly.

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