Ingredients:

  • 500g (1 lb 2 oz) pasta shapes (penne, fusilli, or macaroni work well)
  • 2 tbsp olive oil (30ml)
  • 500g (1 lb 2 oz) boneless, skinless chicken breasts, cut into 2cm (3/4 inch) cubes
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large head of broccoli, cut into small florets
  • 500ml (2 cups) chicken stock
  • 250ml (1 cup) milk
  • 50g (1/4 cup) butter
  • 50g (1/4 cup) all-purpose flour
  • 200g (1 3/4 cups) grated cheddar cheese, divided
  • 50g (1/2 cup) grated parmesan cheese
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 180°C (350°F, Gas Mark 4). Lightly grease the baking dish.
  2. Cook pasta according to package directions until al dente. Drain and set aside.
  3. Heat olive oil in the skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 74°C/165°F). Remove from skillet and set aside.
  4. Add onion and garlic to the skillet and sauté until softened (about 5 minutes). Add broccoli florets and cook for another 3-5 minutes, until slightly tender-crisp.
  5. Melt butter in the skillet. Whisk in flour and cook for 1-2 minutes, until a smooth paste (roux) forms. Gradually whisk in chicken stock and milk, bringing to a simmer while constantly stirring to prevent lumps. Cook until thickened, about 5-7 minutes.
  6. Remove from heat and stir in 150g (1 1/2 cups) of the cheddar cheese, parmesan cheese, and thyme until melted and smooth. Season with salt and pepper to taste.
  7. Add the cooked pasta, chicken, and broccoli to the cheese sauce and stir to combine. Pour into the prepared baking dish.
  8. Sprinkle the remaining cheddar cheese over the top. Bake for 20-25 minutes, or until golden brown and bubbly.
  9. Let stand for 5-10 minutes before serving.