Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups cooked chicken (shredded or diced)
- 2 cups fresh broccoli florets
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- ¼ cup breadcrumbs (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the rotini in a large pot of salted boiling water until al dente, adding broccoli in the last three minutes of cooking. Drain well.
- In a bowl, combine cooked chicken, salt, pepper, garlic, Italian seasoning, and Parmesan cheese. Stir in the drained pasta and broccoli.
- In a saucepan over medium heat, warm olive oil and add heavy cream. Bring to a simmer then stir in mozzarella until melted.
- Pour the sauce over the chicken mixture and mix until combined.
- Transfer to a greased baking dish and top with breadcrumbs if desired. Bake for 20-25 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the dish (about 244g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg