Ingredients
Protein & Vegetables
- 3/4 pound boneless chicken breasts, cut into cubes
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3 cups broccoli florets, roughly chopped
Dairy & Cheese
- 2 tablespoons salted butter
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
Pantry & Spices
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 2 tablespoons fresh thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, to taste
- 2 cups low sodium chicken broth
- 1 pound short cut pasta (e.g., elbow macaroni or penne)
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for baking the casserole later.
- Sauté Vegetables and Chicken: Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrots, cooking until fragrant, about 5 minutes. Add the cubed chicken, seasoning with kosher salt and black pepper. Stir in the butter, fresh thyme leaves, paprika, garlic powder, and cayenne pepper, cooking for an additional 2-3 minutes until the chicken is golden and the spices are toasted.
- Add Liquids and Pasta: Pour in the low sodium chicken broth and milk, bringing the mixture to a gentle boil over medium heat.
- Cook Pasta and Broccoli: Add the short cut pasta and broccoli florets to the pot. Season again with salt and pepper. Stir frequently as the pasta cooks until al dente and most of the broth has been absorbed, about 8-10 minutes.
- Incorporate Cheese: Stir in 1 cup of the shredded cheddar cheese into the cooked mixture. If your pot is not oven-safe, transfer everything to a casserole dish. Scatter the remaining 1/2 cup cheddar and the Parmesan cheese evenly over the top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 20 minutes, until the cheese is melted, bubbly, and beginning to brown.
- Serve: Serve warm, garnished with additional fresh thyme and basil if desired for a fresh herbal note.
Notes
- Use low sodium chicken broth to control salt content.
- The pasta should be short cut shapes like elbow macaroni or penne to hold the sauce well.
- Adjust cayenne pepper according to your preferred spice level.
- If you do not have fresh thyme, dried thyme can be used but reduce quantity to 1 tablespoon.
- Make sure not to overcook the pasta in the pot as it will continue baking in the oven.
- For a creamier texture, substitute whole milk with half and half or add a splash of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
