Ingredients:

  • 1 lb penne pasta
  • 4 cups fresh broccoli florets
  • 1 tbsp olive oil
  • 1½ lbs boneless skinless chicken breast, cubed
  • 2 cups low-sodium chicken broth
  • 1 cup half-and-half
  • 4 oz low-fat cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded mozzarella cheese

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the penne pasta and cook for exactly 2 minutes less than the package directions. During the final 2 minutes of boiling, add the broccoli florets to the pot. Drain the pasta and broccoli together.
  3. Heat olive oil in a pan over medium-high heat. Sauté the cubed chicken breast until golden and the internal temperature reaches 165°F (74°C).
  4. In a large mixing bowl, whisk together the softened cream cheese, half-and-half, chicken broth, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper until smooth.
  5. Fold the drained pasta, broccoli, and cooked chicken into the sauce until thoroughly coated.
  6. Pour the mixture into the prepared baking dish and spread evenly. Top with shredded mozzarella cheese.
  7. Bake for 20-25 minutes, or until the cheese is melted and the edges are bubbling.