Cheesy Baked Penne with Chicken and Broccoli

1:00:00

This pasta is a breeze to whip up, and if you use store bought rotisserie chicken (which I highly recommend), it only requires about 20 minutes of prep time. All you need to do is blanche the broccoli, boil some pasta, whip up a simple cheese sauce, then mix it all together and bake.

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Ingredients
- Serves 6 +
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1 lb Whole Wheat Penne Pasta
1.5 oz Butter
1 1/2 cup Low-Sodium Chicken Stock
1 1/4 cup 2% Reduced Fat Milk
1 1/2 tsp Dried Oregano
1 1/2 tsp Crushed Red Pepper Flakes
to taste Salt
1/4 cup Whole Wheat Panko Breadcrumbs
Directions HIDE IMAGES
STEP 1
Preheat your oven to 350 degrees F (175 degrees C).
STEP 2
Grate the Parmesan Cheese (1/2 cup) and the Fontina Cheese (1 1/4 cup).
STEP 3
Chop or shred the Rotisserie Chicken (2 cup).
STEP 4
Mince the Garlic (3 clove) and shred the Low-Moisture Part-Skim Mozzarella Cheese (1 cup).
STEP 5
Bring a large pot of salted water to a boil and prepare a bowl of ice water. When the water is boiling, add the Broccoli Florets (3 cup) and cook for one minute until bright green.
STEP 6
Use a slotted spoon to transfer the broccoli to the bowl of ice water.
STEP 7
Return the water in the pot to a boil and add the Whole Wheat Penne Pasta (1 lb). Cook until just al dente, about 7-8 minutes, strain and return to the pot.
STEP 8
Melt the Butter (1.5 oz) in a medium saucepan. When melted, add the garlic and sauté for 1 minute until fragrant.
STEP 9
Whisk the All-Purpose Flour (3 Tbsp) into the butter and garlic to form a roux. Cook, stirring constantly for 1½ minutes.
STEP 10
Slowly whisk in the Low-Sodium Chicken Stock (1 1/2 cup), 2% Reduced Fat Milk (1 1/4 cup), Dried Oregano (1 1/2 tsp) and Crushed Red Pepper Flakes (1 1/2 tsp) if using. Bring the sauce to a simmer, whisking regularly, until thickened, for about 5 minutes.
STEP 11
Remove the sauce from the heat and add one cup of the grated Fontina Cheese, the cup of shredded Mozzarella and the Parmesan Cheese. Stir until the cheese has fully melted. Taste your sauce and season generously with Salt (to taste) and Ground Black Pepper (to taste).
STEP 12
Add the broccoli and shredded chicken breast to the pot with the penne. Pour the cheese sauce on top. Stir to combine.
STEP 13
Pour the mixture into a medium baking dish and sprinkle with the remaining Fontina Cheese, Parmesan Cheese, and the Whole Wheat Panko Breadcrumbs (1/4 cup).
STEP 14
Transfer the pasta to the oven and bake for 25 minutes until the cheese is melted and bubbling. Serve warm and enjoy!
Share Your Tips
Sheffie
Tasty
Beth
Good flavor:)
Beth
Good flavor:)
Fatbuddha
My first Sidechef recipe and it was a tasty one. Used beef stock instead of chicken
nihkeyy
Was pretty good, nice flavor and that was without adding the salt and pepper at the end. Only complaint is that it was pretty dang spicy and wasn't expecting it to be quite so! Would use less crushed red pepper next time
Taylor Hart
I chopped the broccoli to smaller pieces so that everyone would eat it. Delicious!
Laura084
so delicious
Jay-r Cuaresma
I will try that
Edna Perkins
I love baked penne. Be generous with the sauce so it doesn't dry up!
Annabelle
I didn't have break crumbs but it still turned out lovely. Will definitely make again with breadcrumbs!
Gwen O'Laughlin
That cheese sauce blew my socks off...such a good dish for a potluck!
Ryan Maldonado
An easy dinner to make, and no leftovers after.
Brittany Kerrigan
This was perfect to bring to my potluck
Arron Wilson
Tastes delicious!
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