Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 6
Ingredients
- 2 chicken breasts
- 8 oz penne/rotini pasta, uncooked
- 1½ cups unsalted chicken broth
- 2 cups milk
- ½ tsp garlic powder
- 2 tbsp melted butter
- 1-2 cups broccoli, cut into small pieces
- 2 cups shredded low-sodium cheese (such as mozzarella)
- ¼ cup unbleached all-purpose flour
- ½ tsp pepper
- 2 tbsp nutritional yeast (optional)
Instructions:
- Preheat the oven to 350F (180C).
- Wash and chop the broccoli, then cube the chicken into uniform pieces, preferably around 1/2 inch in size.
- Spread the uncooked pasta in a 9×13 baking dish and sprinkle with flour.
- In a microwave-safe container, heat up the milk and chicken broth for 1-2 minutes until lukewarm. Pour the warm milk and broth over the pasta, then add the garlic powder and melted butter. Stir to combine.
- Spread the cubed chicken and broccoli over the pasta.
- Cover the baking dish with a silicone mat or foil and bake for 25 minutes.
- After removing the cover, stir the contents of the dish thoroughly for at least 2 minutes. Add most of the shredded cheese and nutritional yeast (if using), then stir well again. At this stage, the broccoli, chicken, and noodles will not be fully cooked, and the mixture may appear somewhat soupy.
- Top the mixture with the remaining shredded cheese, using about 1/4 cup for the topping.
- Return the dish to the oven and bake for an additional 15-20 minutes until the top turns golden brown, and the sauce thickens. If you prefer a crisper top, you can broil on high for 3-4 minutes.
Notes:
- The dish can be refrigerated for up to 3 days or frozen for up to 3 months.
