- Main
- Chicken
- Italian
- Stovetop
- Oven
Ingredients
- 12 oz
penne
- 1 lb
broccoli florets, cut into bite-size pieces
- 1 1/4 lb
boneless skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 tsp
kosher salt, plus more for the pasta water
1 tsp in step 2, 1/2 tsp in step 5
- 1/2 tsp
black pepper
- 2 tbsp
olive oil
- 3 tbsp
unsalted butter
- 4 cloves
garlic, minced
- 2 tbsp
all-purpose flour
- 1 1/2 cups
whole milk
- 1 1/2 cups
heavy cream
- 1/4 tsp
grated nutmeg
- 1 1/2 cups
Parmesan cheese, finely grated
1 cup in step 5, 1/2 cup in step 7
- 1 1/2 cups
low-moisture mozzarella, shredded
- 2 tbsp
fresh parsley, chopped (optional)
Contains milk (unsalted butter, whole milk, heavy cream, Parmesan cheese, low-moisture mozzarella) and wheat (penne, all-purpose flour).
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 425°F and lightly grease a 9x13-inch baking dish. Bring a large pot of well-salted water to a boil.
425°F
- Step 2
Pat the chicken dry and toss it with 1 tsp of the salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken in a single layer. Sear without stirring for 3 minutes, then toss and cook 3 to 4 minutes more, until browned and just cooked through. Transfer to a plate.
8 min
- 1 1/4 lb boneless skinless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Step 3
Cook the penne in the boiling water 2 minutes short of the package time for al dente. Add the broccoli for the last 3 minutes. Drain well and leave in the colander.
10 min
- 12 oz penne
- 1 lb broccoli florets
- Step 4
Wipe out the skillet and melt the butter over medium heat. Add the garlic and cook 30 seconds, until fragrant. Sprinkle in the flour and whisk constantly for 1 minute.
2 min
- 3 tbsp unsalted butter
- 4 cloves garlic
- 2 tbsp all-purpose flour
- Step 5
Pour in the milk and cream a splash at a time at first, whisking smooth after each addition. Add the nutmeg and the remaining 1/2 tsp salt. Simmer, whisking often, until the sauce coats the back of a spoon, 4 to 5 minutes. Turn off the heat and whisk in 1 cup of the Parmesan until melted. Taste and add salt if it needs it.
6 min
- 1/2 tsp kosher salt
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/4 tsp grated nutmeg
- 1 cup Parmesan cheese
- Step 6
Tip the drained pasta and broccoli back into the pot, add the chicken with any juices from the plate and pour over the sauce. Fold gently until everything is coated, then spread it in the baking dish.
- Step 7
Scatter the mozzarella and remaining 1/2 cup Parmesan over the top. Bake until bubbling at the edges and browned in spots, 18 to 22 minutes. If the top is still pale, run it under the broiler for 1 to 2 minutes, watching closely.
20 min, hands-off · 425°F
- 1/2 cup Parmesan cheese
- 1 1/2 cups low-moisture mozzarella
- Step 8
Let the bake rest 5 minutes so the sauce sets, then scatter with parsley and serve.
5 min, hands-off
- 2 tbsp fresh parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026