Chicken and Broccoli Pasta

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into small cubes
• 1 head of broccoli, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1/4 cup chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 8 ounces elbow macaroni, cooked al dente

Directions

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine the chicken, broccoli, olive oil, garlic powder, Italian seasoning, salt, pepper, onion powder, paprika, and red pepper flakes. Toss to combine.
3. Spread the chicken and broccoli onto the prepared baking sheet. Bake in preheated oven for 18-20 minutes, or until chicken is cooked through and broccoli is tender.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth and milk. Continue to whisk until the mixture is thick and bubbly.
5. Stir in the Parmesan cheese, Dijon mustard, and Worcestershire sauce. Cook for 1-2 minutes, or until cheese is melted.
6. Add the cooked macaroni and chicken and broccoli to the cheese sauce. Cook for 2-3 minutes, stirring frequently, until everything is heated through.
7. Serve hot.

Interesting Facts

• This dish can be served with a variety of sides, such as a green salad, steamed vegetables, or garlic bread.
• To make the dish vegan, substitute the chicken for your favorite plant-based protein and use vegan butter and cheese.
• For a gluten-free version, use gluten-free pasta and gluten-free flour.