Ingredients:

  • 1 pound (450g) ziti pasta
  • 1 tablespoon olive oil
  • 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 4 tablespoons (56g) unsalted butter
  • 1/2 teaspoon dried nutmeg
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 cups (340g) broccoli florets, cut into bite-sized pieces
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (113g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese

Instructions:

  1. Cook ziti according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add onion to the skillet and cook until softened. Add garlic and cook until fragrant.
  4. Melt butter in the skillet. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer until thickened.
  5. Stir in salt, pepper, nutmeg, and red pepper flakes (if using). Remove from heat.
  6. Add broccoli, chicken, cheddar cheese, mozzarella cheese, and cooked ziti to the cream sauce. Stir to combine.
  7. Pour the mixture into the prepared baking dish.
  8. Sprinkle with Parmesan cheese. Bake in a preheated oven until golden brown and bubbly.
  9. Let cool for a few minutes before serving.