Cheesy Chicken Broccoli Pasta

This was a great one-dish meal; and perfect for a night on the couch watching basketball! If you are making it from scratch, it does take a few pots and pans, but if you have leftover chicken or vegetables, it is a snap to make. I halved all of the amounts below and it was just enough for Chuck and I to have a hearty portion plus leftovers. Get ready to enjoy a fantastic cheesy pasta dish!

Cheesy Chicken Broccoli Pasta
from Katie of Good Things Catered
Makes 6 hearty servings

1 pound rigatoni
12 ounces Velveeta cheese, cubed
4 tablespoons butter, cubed
big splash of milk
1 1/4 cups shredded cheddar cheese
2 broccoli crowns, cut into pieces
1 1/2 pounds skinless, boneless chicken breast
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup bread crumbs (I used panko for more crunch)

Preheat oven to 350 degrees F. Lightly coat a 13 x 9 baking dish with cooking spray.

Wipe off chicken with a damp cloth, pat dry, and season with salt and pepper. Heat a little bit of olive oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from pan and cut into bite-sized pieces.

Meanwhile, bring a medium pot of water to boil. Add broccoli and cook until bright green, about 2-3 minutes. Remove with slotted spoon and plunge into a bowl of ice water.

Bring a large pot of salted water to a boil and cook rigatoni until al dente, about 8-9 minutes. Drain and place back into pot.

Add Velveeta, butter, and milk to rigatoni and cook, stirring constantly, over low heat until almost melted completely. Add 1 cup shredded cheese and stir to melt until completely smooth.

Remove from heat, add garlic powder, paprika, chicken, broccoli, and stir to combine. Transfer mixture into prepared baking dish. Sprinkle with remaining 1/4 cup shredded cheese and bread crumbs.

Bake for 20 minutes or until heated through. Place under broiler for 3-4 minutes or until top is crispy and golden.