16ouncespastatortiglioni, penne, ziti, or rigatoni
3cupsbroccoli floretsabout 2 small heads, cut into bite-sized pieces
3boneless, skinless chicken breastslarge, cut into bite-sized pieces
110.5 ouncecream of chicken soup
⅔cupsour creamfull fat
½cupmilkwhole
1tablespoondijon mustard
1teaspoononion powder
1teaspoongarlic powder
½teaspoonsalt
¼teaspoonblack pepper
1cupitalian cheese blendwith mozzarella, asiago, and parmesan
½cupcheddar cheese
Instructions
Preheat oven to 375 °F and bring to rolling boil a large pot of salted water.
Add pasta to boiling water and cook for 1 minute less than the package instructions. Add broccoli florets to the pot 3 minutes before the pasta is done.
Drain the broccoli and pasta into a colander, rinse with cool water, and set aside.
In a large, lightly oiled skillet, sear and fully cook the chunks of chicken. About 5 to 7 minutes. NOTE: Chicken is fully cooked when it reaches an internal temperature of 165 °F.
To a small bowl combine the cream of chicken soup, sour cream, milk, dijon mustard, onion powder, garlic powder, salt, and black pepper.
Transfer the cooked chicken, broccoli, and pasta back to the large pot (this does not go on the stove or over heat, it is only used as a large mixing bowl). Pour over the sauce mixture.
Lightly toss everything together until it is evenly coated.
Into a lightly greased baking dish, add half of the mixture, smooth it out, and top with half of the cheese. Repeat this with the remaining chicken, broccoli, pasta, and cheese.
Bake uncovered for 15 to 20 minutes until hot and bubbly. Allow the Baked Chicken and Broccoli Pasta to rest and cool for 5 minutes before serving.NOTE: Broil the baked pasta for a few minutes on low to brown the cheese. Watch it closely so it doesn't burn. Do not use glass under the broiler, only ceramic or cast iron.
Notes
Storing Information:
Refrigerated, in an airtight container or covered tightly with aluminum foil, for up to 4 days.
Reheat leftovers in the microwave or oven until heated through and warm.
Make Ahead Information:
Assemble, cover, and refrigerator up to 2 days in advance. As the oven preheats remove from the refrigerator. Bake uncovered for 10 additional minutes.
Assemble in aluminum foil containers, cover, and freeze up to 3 months in advance. As the oven preheats remove pasta bake from the freezer. Cook covered for 15 to 20 minutes and then cook uncovered for an additional 10 to 15 minutes.
Recipe Variations:
Swap out the chicken for other proteins (we like using ham and shrimp) OR leave the chicken out all together and make this a meatless meal.
Use frozen broccoli instead of fresh. Just microwave it for half the time as specified on the package, do not boil it, and follow all other directions as written.
Skip baking the pasta. Once you have coated the chicken, broccoli, and pasta in the sauce, heat it on the stove over low heat until warmed through. Sprinkle with cheese, fold it together a few times, and serve.
Nutrition
Calories: 339kcal
Keyword BAKED CHICKEN AND BROCCOLI PASTA, CHICKEN AND BROCCOLI PASTA, CHICKEN AND BROCCOLI PASTA BAKE