Ingredients:

  • 1 lb Penne Rigate
  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 cups broccoli florets, bite-sized
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 cup chicken bone broth
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp dried Italian seasoning

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large pot of heavily salted water to a boil.
  2. Add penne to the boiling water and cook for 2 minutes less than the package directions for al dente. In the final 60 seconds of boiling, add the broccoli florets to the pot. Drain and set aside.
  3. Heat olive oil in a skillet over medium-high heat. Season chicken cubes with smoked paprika and sear until the exterior is opaque and lightly browned. Do not cook through.
  4. In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in room temperature milk and chicken broth to create a smooth béchamel. Simmer until thickened.
  5. Stir in the minced garlic, onion powder, salt, pepper, 1.5 cups of cheddar, and 1/4 cup of Parmesan until the cheese is completely melted and the sauce is emulsified.
  6. In a 9x13-inch baking dish, combine the cooked pasta, broccoli, seared chicken, and cheese sauce. Toss until evenly coated.
  7. Mix panko breadcrumbs with 2 tbsp melted butter and Italian seasoning. Sprinkle the remaining cheese over the casserole, then top with the panko mixture.
  8. Bake for 20-25 minutes until the sauce is bubbling and the crust is golden brown.