1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
½ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Preparation
Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Broccoli: If using fresh broccoli, steam or blanch it for about 2-3 minutes until tender. If using frozen, simply thaw and drain.
Make the Creamy Sauce:
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the heavy cream, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a simmer.
Add the cooked chicken and broccoli, mixing well.
Stir in the cheddar and Parmesan cheese until melted and combined.
Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the creamy chicken and broccoli mixture. Mix until the pasta is well coated.
Assemble the Bake: Transfer the pasta mixture into a greased 9×13 inch baking dish. Sprinkle additional cheddar cheese on top.
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