Tired of the dinner-time struggle? This creamy, cheesy pasta is a guaranteed crowd-pleaser that sneaks in some greens while keeping the cleanup minimal for parents.
Watch this before you decide:
Prep: 10 min · Cook: 45 min · Serves: 4 servings
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Ingredients
- 1 lb boneless skinless chicken breasts, cubed
- 12 oz rotini or penne pasta
- 2 cups broccoli florets, bite-sized
- 2 cups shredded sharp cheddar cheese
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Place the cubed chicken and dry pasta in the dish, seasoning with garlic powder, salt, and pepper.
- Pour the chicken broth and heavy cream over the mixture, stirring gently to combine.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove foil, stir in the broccoli florets, and top with shredded cheddar cheese.
- Bake uncovered for another 10-15 minutes until the cheese is bubbly and the chicken reaches a safe internal temperature of 165°F (74°C).
- Let rest for 5 minutes before serving.
What You'll Need
OXO Good Grips Tongs (12-inch)
Best tongs for flipping chicken without shredding. Heat-resistant, locking mechanism.
If you enjoyed this, you might also like this one-pan recipe.
USA Pan Bakeware Half Sheet Pan
Commercial-grade aluminized steel. Even heat, no warping.
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Allergens
Contains: dairy, gluten
Cook to safe internal temperatures and use a food thermometer. Allergen and nutrition information is approximate — verify for your needs. This recipe was generated with AI assistance and reviewed for general guidance only.