Instructions:
Step 1: Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Step 2: While pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with garlic powder, salt, and pepper. Cook until browned and fully cooked, about 5-6 minutes. Remove and set aside.
Step 3: In the same skillet, heat remaining oil. Add onion, red bell pepper, and broccoli. Sauté for 4-5 minutes until vegetables are slightly tender.
Step 4: Push vegetables to the side, melt butter in the center of the pan, and stir in flour. Cook for 1 minute to form a roux.
Step 5: Gradually whisk in milk and cream, stirring constantly until smooth and thickened.
Step 6: Add cheese and stir until melted into a creamy sauce. Season with paprika, salt, and pepper to taste.
Step 7: Return the cooked chicken and pasta to the skillet. Toss everything together until well coated.
Step 8: Simmer for 2-3 minutes to allow flavors to combine. Serve hot or portion into meal prep containers.
Storage and Reheating Tips:
Store in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk or water to loosen the sauce. Not recommended for freezing due to the creamy sauce.
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