Ingredients
Scale
For the Pasta
- 8 oz ziti
- 3 cups broccoli florets
- 1 lb thin sliced chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Sauce
- 2 tablespoons unsalted butter
- 1 medium shallot, finely diced
- 4 garlic cloves, minced
- 2 tablespoons all purpose flour
- 1¼ cups chicken broth
- ¾ cup heavy cream
- 1½ cups freshly grated parmigiano reggiano, divided
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- Dash of ground nutmeg
Instructions
- Preheat your oven to 400°F. Lightly grease an 8×8 baking dish.
- Bring a large pot of water to a boil and heavily salt it. Cook 8 oz of ziti until about 1 minute shy of al dente according to the package directions. During the last 2-3 minutes of cooking, add 3 cups broccoli florets to the same pot. Reserve ½ cup of the pasta water, then drain the pasta and broccoli.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Season the bite sized chicken pieces with 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Add the chicken to the skillet and cook for 5-7 minutes, until golden and cooked through. Transfer to a plate.
- Melt 2 tablespoons unsalted butter in the same skillet and add 1 finely diced shallot. Cook for 2-3 minutes until softened, then stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
- Sprinkle in 2 tablespoons of all purpose flour and cook for 1 minute, stirring constantly. Slowly whisk in 1¼ cups chicken broth until smooth, then whisk in ¾ cup heavy cream. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- Stir in 1 cup of the grated parmigiano reggiano, ½ teaspoon kosher salt, ½ teaspoon black pepper, 1/8 teaspoon cayenne pepper, and a dash of ground nutmeg. Stir until the cheese has melted into a smooth sauce.
- Add the cooked chicken, pasta, and broccoli to the skillet. Toss until everything is evenly coated, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the remaining ½ cup parmigiano reggiano evenly over the top.
- Bake for 20 minutes, then broil for 1-2 minutes until the cheese is golden brown around the edges.
- Let it rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Mains
- Method: Stovetop; Oven
- Cuisine: Italian