Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 4 cups fresh broccoli florets, cut small
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 8 oz reduced-fat cream cheese, softened
  • 1.5 cups 2% milk
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 0.5 tsp ground nutmeg
  • 12 oz penne pasta
  • 1 cup shredded low-moisture mozzarella

Instructions:

  1. Preheat your oven to 190°C (375°F).
  2. Bring a large pot of salted water to a boil. Add the 340g of penne pasta and cook for 2 minutes less than the package directions. In the last 3 minutes of boiling, add the 4 cups of broccoli florets. Drain and set aside.
  3. In a large skillet, heat avocado oil over medium-high heat. Season chicken cubes with garlic powder, salt, and pepper, then sear until golden brown. Remove chicken from the pan and set aside.
  4. Lower heat to medium and add minced garlic, cream cheese, and milk to the skillet. Whisk until the cream cheese is fully melted and the sauce is smooth. Stir in the Parmesan cheese and nutmeg.
  5. Toss the cooked pasta, broccoli, and seared chicken into the skillet with the sauce until every piece is coated.
  6. Top with shredded mozzarella cheese and bake for 15-20 minutes until the cheese is bubbly and develops a golden-brown crust.