Creamy Pasta Bake with Chicken and Broccoli

By Iggiewoman

Ingredients

• 1 lb medium pasta shells, uncooked
• 6 Tbsp butter
• 1 medium onion, chopped
• 2 tsp minced garlic
• 1 (8-oz) package of cream cheese, cubed
• 1-1/2 cups milk
• 1/2 cup chicken stock
• 3/4 cup Parmesan cheese, grated and divided
• Pinch of nutmeg
• 2 cups cooked chicken, shredded or chopped
• 2 cups frozen broccoli, defrosted
• 1/2 cup seasoned breadcrumbs

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

Makeup

Vitamix

Heating & Cooling

Preheat oven to 350°F. Lightly oil a 3-qt casserole dish. Set aside.

Cook the pasta according to package directions; drain and set aside.

Melt the butter with the onion and garlic in a very large saucepan over medium heat. Sauté until the onions are translucent, about 5-8 minutes.

Add the cream cheese and stir until smooth. Whisk in the milk and chicken stock; stir until the mixture starts to thicken. Add 1/2 cup of the Parmesan, nutmeg, chicken, and broccoli. Season with salt and pepper, to taste. When the mixture simmers, add the pasta and fold until well-coated.

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