Instructions
step 1 Preheat oven to 180°C (350°F).
step 2 Cook the pasta in salted boiling water until al dente. Drain and set aside.
step 3 Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, paprika, and Italian seasoning, and cook until browned and cooked through. Remove and set aside.
step 4 In the same pan, melt butter and sauté onion and garlic until soft and fragrant.
step 5 Add red bell pepper and broccoli and cook for 3–4 minutes until slightly tender.
step 6 Pour in the cream and chicken broth, then stir in cheddar and mozzarella until melted and creamy.
step 7 Return chicken to the pan and mix in cooked pasta. Toss everything to coat well with the sauce.
step 8 Transfer to a baking dish, sprinkle with extra mozzarella, and bake for 15–20 minutes until golden and bubbly.
step 9 Let rest for a few minutes before serving.
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) until heated through or microwave individual portions with a splash of milk to keep the sauce creamy.
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