Preheat the oven: to 375°F (190°C)*
Cook the pasta and broccoli*
Boil the pasta in salted water according to the package directions. Add broccoli florets in the last 2-3 minutes of cooking.
Drain and set aside.
Prepare the creamy sauce*
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
Stir in the flour to make a roux, cooking for 1-2 minutes.
Gradually add the milk, whisking continuously to avoid lumps. Cook for 4-5 minutes until the sauce thickens.
Stir in the shredded mozzarella and Parmesan cheese until melted and creamy. Season with salt, pepper, and parsley.
Assemble the dish*
In a large baking dish, mix the cooked pasta, broccoli, and diced chicken. Pour the creamy sauce over and stir to coat everything evenly.
Optionally, sprinkle extra cheese on top for a golden crust.
Bake*
Bake in the preheated oven for 20-25 minutes until bubbly and the top is lightly browned.
Serve*
Garnish with more parsley if desired, and serve hot.
Enjoy!
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