Creamy Chicken and Broccoli Pasta Bake
Indulge in a creamy pasta bake featuring tender chicken leg meat, luscious mozzarella, and Colby Jack cheese. Tossed with sautéed onions, garlic, and vibrant green beans, this comforting dish is enriched with fresh broccoli and enveloped in a rich pasta sauce. Perfect for a satisfying family dinner!
ingredients
- 1 lb chicken leg meat, cooked and shredded
- 8 oz pasta (penne or rigatoni)
- 1 cup mozzarella cheese, shredded
- 1 cup Colby Jack cheese, shredded
- 2 cups pasta sauce (your choice)
- 1 cup broccoli florets
- 1 cup green beans, trimmed and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp Italian seasoning (optional)
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
Cook pasta according to package directions, drain, and set aside.
- 3.
In a large skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent.
- 4.
Add shredded chicken, broccoli, and green beans to the skillet, cooking for about 5 minutes until vegetables are tender.
- 5.
Stir in the cooked pasta and pasta sauce, mixing well. Season with salt, pepper, and Italian seasoning if using.
- 6.
Transfer the mixture to a greased baking dish.
- 7.
Top evenly with mozzarella and Colby Jack cheese.
- 8.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- 9.
Let cool slightly before serving. Enjoy your cheesy chicken pasta bake!
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