Ingredients
| Ingredient | Quantity |
|---|---|
| Pasta | 8 oz (250 g) |
| Broccoli | 1 head (about 2 cups, florets separated) |
| Chicken fillets | 2 (about 400 g, diced) |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Butter | 2 tablespoons (for frying) |
| Onion | 1 medium, finely chopped |
| Mushrooms | 8 (about 200 g), sliced |
| Garlic | 3 cloves, minced |
| Cream | 2 cups (500 ml) |
| Parmesan cheese | 3 oz (90 g), grated |
| Nutmeg | 1 teaspoon |
| Olive oil | 1 teaspoon (for greasing) |
| Mozzarella cheese | 1 small package (150 g, shredded) |
| Fresh parsley | 1 bunch (2 tablespoons, chopped) |
Directions
- Boil & Blanch
Cook pasta in salted boiling water until al dente. In the final 2 minutes, add the broccoli florets. Drain and set aside. - Sauté Symphony
In a large skillet, melt butter over medium heat. Add diced chicken and season with salt and pepper. Cook until golden and cooked through. Remove and set aside. - Aromatics in Action
In the same skillet, add a bit more butter if needed. Sauté onions until translucent. Add mushrooms and garlic; cook until softened and fragrant. - Creamy Crescendo
Return chicken to skillet. Pour in cream, stir in grated Parmesan, nutmeg, and let simmer for 3–4 minutes until slightly thickened. - Combine & Compose
Add cooked pasta and broccoli to the creamy sauce. Stir well to coat everything evenly. - Baked to Brilliance
Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Pour the creamy pasta mixture into the dish. - Cheese Finale
Top with shredded mozzarella. Bake for 20 minutes, or until bubbly and golden on top. - Garnish & Serve
Sprinkle with fresh chopped parsley before serving. Best enjoyed warm!
