Creamy Chicken Pasta with Broccoli and Peppers

Instructions:
step 1 Cook penne pasta according to package instructions. Drain and set aside.
step 2 In a large pan, heat olive oil over medium heat. Season chicken strips with garlic powder, paprika, salt, and pepper. Cook the chicken until golden brown and cooked through. Remove and set aside.
step 3 In the same pan, add a little more oil if needed and sauté the chopped onion until soft. Add the minced garlic and cook for another minute.
step 4 Add the diced red bell pepper and broccoli florets. Cook for 4-5 minutes until tender but still crisp.
step 5 Sprinkle in the flour and stir to coat the vegetables evenly.
step 6 Gradually pour in the milk while stirring, then add the cream. Simmer until the sauce thickens.
step 7 Stir in the cheddar and Parmesan cheese until melted and smooth.
step 8 Add the cooked chicken and pasta to the sauce. Mix well to coat everything evenly.
step 9 Simmer on low heat for another 2-3 minutes, then serve hot.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat with a splash of milk or cream to loosen the sauce. This dish is not ideal for freezing due to the creamy sauce, which may separate when thawed.