1poundpenne pasta cooked according to package directions
3cupsdiced cooked chicken
3tablespoonsbutter
2tablespoonsflour
3clovesminced garlic
2cupswhole milk
1cupheavy cream
¾cupgrated parmesan cheesedivided
2cupsshredded mozzarella cheesedivided
salt and pepper to taste
cooking spray
Instructions
Preheat the oven to 375ºF. Cook your pasta in a large pot of water according to the package directions. During the last two minutes of cooking add the chopped broccoli in with the pasta.
While the pasta cooks, set a large skillet over medium heat and melt the butter. Add the garlic and cook for 30-45 seconds. Add the flour and cook for 1-2 minutes, stirring frequently, until lightly browned.
Pour in the milk and cream and bring to a simmer, whisking constantly to avoid lumps. Cook until slightly thickened, then stir in 1 cup of mozzarella and ½ cup of parmesan cheese. Season with salt and pepper to taste.
Lightly spray your casserole dish with cooking spray, then add the pasta, broccoli, and chicken. Pour the cheese sauce overtop and stir to combine.
Top with the remaining cheese, then bake uncovered for 15-20 minutes until the cheese is melted and lightly browned
Notes
Storage: Store leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze this dish for up to 3 months. Reheating: Reheat leftovers in a 350ºF oven. Smaller portions can be reheated in the microwave. When reheating creamy pasta like this one, stir in a splash of milk or cream to keep the pasta from becoming dry during reheating.Make Ahead: This dish is best fresh, but it can be assembled a day in advance if needed. Cover the dish tightly with plastic wrap and refrigerate. Remove from the fridge about 30 minutes before you're ready to bake, and add another 5-10 minutes of cooking time.