🍽 Servings: 4 | 🕒 Prep Time: 10 mins | ⏱ Cook Time: 20 mins
Ingredients:
- 2 cups cooked chicken (shredded or cubed)
- 2 cups broccoli florets (fresh or frozen)
- 2 cups pasta (penne, fusilli, or your choice)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (preferably whole or 2%)
- 1 ½ cups shredded cheddar cheese (or a mix of cheddar & mozzarella)
- 2 tablespoons cream cheese (optional for extra creaminess)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Red chili flakes or paprika (optional, for heat)
- Grated Parmesan (for topping, optional)
Instructions:
- Cook Pasta:
Boil pasta according to package instructions. In the last 3–4 minutes, add broccoli to the same pot. Drain and set aside. - Cook Chicken (if not pre-cooked):
In a skillet, heat a bit of oil, season chicken with salt, pepper, and garlic powder, and cook until golden and fully done. Set aside. - Make the Cheese Sauce:
- In a saucepan, melt butter over medium heat.
- Add flour, whisking constantly for 1–2 minutes (this forms a roux).
- Slowly add milk while whisking until smooth.
- Let it simmer until it thickens (about 4–5 minutes).
- Stir in shredded cheese, cream cheese (if using), garlic powder, salt, and pepper.
- Combine Everything:
- Add cooked pasta, broccoli, and chicken into the cheese sauce.
- Mix until everything is well coated.
- Optional: Sprinkle with chili flakes or paprika for a kick.
- Serve Hot:
Garnish with Parmesan cheese or extra shredded cheddar if desired.
💡 Tips:
- You can bake the final dish with extra cheese on top for a golden crust (10 mins at 180°C / 350°F).
- Substitute chicken with tofu or mushrooms for a vegetarian version.
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