Description
A comforting and creamy casserole made with rotini pasta, chicken, and broccoli.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2½ cups half-and-half (room temperature)
- 4 ounces cream cheese (½ brick, room temperature)
- ½ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (or to taste)
- ¼ teaspoon ground black pepper
- 12 ounces cooked rotini pasta (al dente*)
- 2 cups broccoli florets (steamed**)
- 2 cups cubed cooked chicken breast (***)
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F. Grease a 13×9-inch casserole dish and set aside.
- In a medium saucepan set over medium-high heat, melt the butter.
- Whisk in the flour and cook for 1 minute, or until golden.
- Gradually whisk in the half-and-half until the sauce is smooth and thickened.
- Stir in the cream cheese and Parmesan until melted and incorporated.
- Stir in the garlic powder, kosher salt, and black pepper, then remove from the heat.
- Combine the cooked pasta, steamed broccoli, cooked chicken, and sauce in a large bowl and stir to combine.
- Transfer the mixture to the prepared baking dish. Sprinkle with the mozzarella cheese.
- Bake for 15 minutes, then broil for 2-3 minutes on high until the cheese is bubbly and browned. Serve warm.
Notes
- For a richer flavor, use additional cheese on top.
- Can be made ahead and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg