Wicked Cheesy Chicken Broccoli Penne Bake (Feeding a Crowd)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable and offers a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Grated pecorino is often cheaper and provides a similar salty flavor.

Chop garlic into thin rounds and then into finer bits; set aside.

Cut one medium onion in half, slice into thin strips, and dice into smaller bits; set aside with garlic.

Chop broccoli into florets; set aside.

Cut chicken tenderloins into uniform pieces; season with salt and pepper and set aside.

Grate fresh Parmesan cheese using a microplane.

Melt butter in a pot; add flour and whisk together until it smells nutty.

Add warmed whole milk to the flour and butter mixture; whisk until it thickens.

Turn off the heat and add fresh grated Parmesan cheese; mix until melted.

Add onion powder and salt to taste; adjust seasoning as needed.

Heat oil in a pan on high heat; add chicken and cook for 3-4 minutes without touching.

Boil salted water and add penne pasta; stir and cook until al dente.

Turn chicken over and cook for an additional couple of minutes until cooked through; transfer to a bowl.

In the same pan, add olive oil and diced onions; cook until tender, then add garlic and cook for another couple of minutes.

Add broccoli to the boiling pasta water for the last few minutes of cooking; push down with a spatula.

Strain pasta and broccoli; add to a large mixing bowl with chicken, onion, and garlic mixture.

Pour cheese sauce over the mixture and toss with a big wooden spoon until everything is coated.

Spray a 9x13 baking dish with non-stick cooking spray; add half the pasta mixture.

Top with 1 cup of double cheddar cheese and 1 cup of Monterey Jack cheese.

Add the remaining pasta mixture on top and smooth it out.

Top with another cup of Monterey Jack cheese and another cup of double cheddar cheese; smooth it out evenly.

Bake in a preheated oven at 400°F for 15-20 minutes until bubbly.

Let cool before serving; optionally garnish with lemon wedges, fresh grated Parmesan, red pepper flakes, fresh chopped parsley, or basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens