Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 12 oz uncooked rotini or penne pasta
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh broccoli florets, cut small

Instructions:

  1. Preheat your oven to 375°F (190°C). In an ungreased 9x13 inch baking dish, combine the uncooked pasta, cubed chicken thighs, minced garlic, oregano, smoked paprika, salt, and pepper.
  2. Pour the chicken broth and heavy cream over the ingredients. Stir gently to ensure the pasta is mostly submerged to facilitate even cooking.
  3. Cover the dish tightly with heavy-duty aluminum foil, crimping the edges to trap steam. Bake for 35 minutes to allow the chicken to release juices and the pasta to absorb the seasoned liquid.
  4. Remove the foil. Stir in the fresh broccoli florets. Top the surface evenly with shredded mozzarella and grated Parmesan cheese.
  5. Bake uncovered for an additional 10–15 minutes until the cheese is bubbling and has developed a golden-brown crust and the broccoli is tender.