A delightful twist on the classic macaroni and cheese, this recipe combines tender chicken, fresh broccoli, and a creamy cheese sauce for a comforting and satisfying meal.
Heat a medium pan over medium heat and add the olive oil.
Ensure the pan is evenly heated before adding the oil to prevent sticking.
Add the chicken breast, season with salt and pepper, and cook until browned and cooked through.
Cut the chicken into even pieces for uniform cooking.
In a large pot, bring water to a boil, add salt, and cook the penne until al dente.
Stir occasionally to prevent the pasta from sticking together.
Add the broccoli florets to the pot during the last 3 minutes of cooking the pasta.
Adding the broccoli to the pasta water saves time and dishes.
Drain the pasta and broccoli and set aside.
Shake off excess water to prevent the dish from becoming watery.
In the same pot, melt the butter over medium heat, then whisk in the flour, cayenne pepper, and garlic powder.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually whisk in the milk, heavy cream, and chicken broth, and cook until the sauce thickens.
Stir constantly to avoid lumps in the sauce.
Stir in the cheddar and parmesan cheese until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Combine the pasta, broccoli, and chicken with the cheese sauce in the pot.
Mix gently to avoid breaking the pasta.
Transfer the mixture to a 9x13 baking dish and sprinkle with additional cheese.
Spread the mixture evenly for consistent baking.
Broil in the oven for 5 minutes until the top is golden and bubbly.
Keep an eye on the dish while broiling to prevent burning.
Serve warm and enjoy your creamy chicken and broccoli pasta bake.
Garnish with fresh chives for a pop of color and flavor.
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