1-First Steps: Prep and Cook the Base First, preheat the oven to 350°F (175°C) if you’re baking. Cook the pasta in a large pot of boiling salted water until al dente, and add the broccoli florets 2-3 minutes before it’s done, then drain everything together. While that’s happening, prepare the chicken by heating 1 Tbsp olive oil in a skillet, seasoning the breasts with salt and pepper, and cooking them 3-4 minutes per side until they reach 165°F (74°C). Once done, slice or shred the chicken.

2-First Steps: In a medium sauté pan, melt the butter or heat the oil over medium-high heat. Add the minced garlic and sauté for 1 minute until it smells amazing. Whisk in the flour and cook for another minute, then slowly add the stock and warm milk, stirring constantly until smooth. Let it simmer for 1-2 minutes until it thickens just right.

3-Building and Finishing the Dish: Stir in the grated sharp cheddar and Parmesan cheeses until they melt into a creamy sauce, then mix in the salt and pepper to taste. Add the cooked chicken, pasta, and broccoli to the sauce, tossing everything to coat evenly. For stovetop version, serve it up right away and enjoy that fresh, warm goodness.

4-Building and Finishing the Dish: If you’re baking, transfer the mixture to a greased 9×13-inch baking dish and sprinkle on the extra cheddar and Panko breadcrumbs. Pop it in the oven for 15-20 minutes until the top turns golden and crispy. Let it sit for a few minutes before serving it’s all about that perfect texture :). This method draws from easy variations like our creamy chicken and bacon pasta for extra inspiration.