This is a delicious, quick, and easy recipe for chicken and broccoli pasta bake that your whole family will enjoy. It's also perfect for making ahead to have on hand during the week. You can use any type of lean meat you like, but I've always used rotisserie chicken because it's convenient and good quality. This meal is packed with wholesome vegetables like broccoli and carrots, so it's both low carb and gluten-free.
Ingredients
1 1/2 cups dry small shaped pasta
3 cups fresh broccoli florets
2 Tbsp. olive oil
1 lb. chicken tenders, cut into bite-size pieces
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
3/4 – 1 cup chicken broth
4 oz. cream cheese, cut into cubes
1 1/2 cups shredded mozzarella cheese, divided
2 Tbsp. shredded Parmesan cheese
Kosher salt and fresh black pepper
Directions
Combine penne with 4 cups of water in a large pot. Bring to a boil then let simmer for about 7 minutes or until penne is just tender. Drain pasta then set aside. Return pot to stove over medium heat; add olive oil, onion, and garlic. Cook 2-3 minutes or until onion is translucent then add chicken and broccoli. Season with salt and pepper. Cook an additional 2-3 minutes.
Preheat the oven to 350°F (static) or 400°F (convection). Lightly grease a rectangular baking dish, 9x13 inch pan, or two smaller baking dishes.
Add cooked pasta, chicken, and broccoli mixture to prepared pan(s); top with Parmesan cheese if desired. Mix together mayonnaise, sour cream, mustard, and lemon juice in a small bowl; spread over the pasta then sprinkle with bread crumbs. Bake until browned on top, about 25 minutes for one large dish or 40-50 minutes for two small ones.
