YES! That looks like an absolute crowd-pleaser. Based on the image, you’ve got a fantastic Creamy Chicken and Broccoli Pasta Bake featuring a large tubular pasta (like rigatoni or paccheri) smothered in a rich, cheesy Alfredo-style sauce.
If you are gearing up to feature this on Recipe Realm, here is a complete recipe breakdown, plus some fresh SEO keyphrases and a polished social media caption to boost engagement without relying on the traditional spam-filter triggers.
🥘 Creamy Chicken and Broccoli Pasta Bake
Prep time: 10 minutes | Cook time: 25 minutes | Yield: 6 servings
Ingredients:
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1 lb (450g) rigatoni or ziti pasta
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2 cups fresh broccoli florets
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2 cups cooked chicken breast, diced (rotisserie works great)
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups whole milk or half-and-half
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1 tsp garlic powder
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1.5 cups shredded mozzarella cheese (divided)
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1/2 cup grated Parmesan cheese
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
Instructions:
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Preheat & Prep: Preheat your oven to 190°C. Lightly grease a 9×13 inch baking dish.
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Boil Pasta & Veggies: Cook the pasta in a large pot of salted boiling water according to package instructions. During the last 3 minutes of boiling, toss in the broccoli florets. Drain well.
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Make the Sauce: In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Let it simmer and thicken for about 3-4 minutes.
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Add Cheese: Stir in the garlic powder, Parmesan cheese, and 1 cup of the mozzarella until melted and smooth. Season generously with salt and pepper.
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Combine: Toss the cooked pasta, broccoli, and diced chicken into the cheese sauce until everything is evenly coated.
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Bake: Pour the mixture into your prepared baking dish. Top with the remaining 1/2 cup of mozzarella cheese. Bake for 15-20 minutes until bubbly and golden brown on top.
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Serve: Garnish with fresh chopped parsley and serve hot.
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