Ingredients:
8 oz (about 2 cups) pasta (penne or rotini works well)
2 cups cooked chicken, shredded or diced
2 cups broccoli florets (fresh or frozen)
1 cup heavy cream
1 cup chicken broth
1 cup shredded cheddar cheese (plus extra for topping)
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
½ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
PREPARATION:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Broccoli: If using fresh broccoli, steam or blanch it for about 2-3 minutes until tender. If using frozen, simply thaw and drain.
Make the Creamy Sauce:
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
