°1 pound chicken fillets, cut into bite-size pieces
°3 bed. fresh broccoli florets
°1 1/2 tsp. small dry pasta
°2 tablespoons olive oil
°1 teaspoon paprika
°1/2 teaspoon garlic powder
°Kosher salt and fresh black pepper
°1/2 teaspoon onion powder
°3/4–1 tsp. chicken broth
°2 tablespoons grated parmesan
°4 ounces cream cheese, cubed
°1 1/2 tsp. shredded mozzarella cheese, divided


Step 1: Following package directions, cook pasta in a pot of salted boiling water until al dente. Stir in the broccoli florets in the last 2 minutes of cooking the pasta. Drain when done and set aside.
Step 2: Mix chicken with paprika, garlic powder, onion powder, salt and pepper in a bowl.
Step 3: In a large sauté pan, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken to the pan and sear for a few minutes until golden brown.
Step 4: Pour in the chicken broth and simmer. Add cream cheese once broth is simmering and stir well until melted. Then add 3/4 c of mozzarella. Mix well until it is melted and the sauce has thickened slightly.
Step 5: Turn off the heat and gently stir in the cooked pasta and broccoli.
Step 6: In a baking dish, transfer everything and cover with aluminum foil. Place in a preheated 375 degree F oven and bake for about 15 minutes. Remove from oven once topped with remaining mozzarella cheese and Parmesan. Return to the oven and cook for another 3 minutes, uncovered, until the cheese is melted.
Step 7: Before serving, let the chicken and broccoli pasta rest for about 5 minutes.

Enjoy !