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1
Preheat your oven to 350 F.
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2
Start by blanching your broccoli.
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3
Bring a large pot of salted water to a boil and prepare a bowl of ice water.
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4
(Youre going to use the ice water to shock the broccoli and stop the cooking process).
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5
When the water is boiling, add the broccoli florets and cook for one minute until bright green.
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6
Use a slotted spoon to transfer the broccoli to the bowl of ice water.
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7
Return the water in the pot to a boil and add the penne.
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8
(Yes, youre using the same water for the broccoli and penne.
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9
Conservation and convenience!
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10
Whoop.)
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11
Cook according to package instructions for al dente (usually 7-8 minutes) then strain it and return the cooked pasta to the pot.
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12
Please dont overcook the pasta, people, or it wont hold its shape after you bake it.
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13
Set the pot of pasta aside.
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14
Moving on to the cheese sauce!
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15
Melt the butter (or heat the oil) in a medium saucepan over medium heat.
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16
When melted, add the garlic and saute for 1 minute until fragrant.
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17
Whisk the flour into the butter and garlic to form a roux.
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18
Cook, stirring constantly for 1 1/2 minutes.
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19
Slowly whisk in the chicken stock, milk, oregano and crushed red pepper (if using).
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20
Bring the sauce to a simmer, whisking regularly, until thickened.
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21
This should take about 5 minutes.
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22
Remove the sauce from the heat and add 1 cup grated Fontina, all of the mozzarella, and half of the Parmesan.
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23
Stir until the cheese has fully melted.
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24
Taste your sauce and season generously with salt and pepper.
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25
Add the broccoli and shredded chicken breast to the pot with the penne.
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26
Pour the cheese sauce on top and stir to combine, making sure everything is well coated in sauce.
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27
Pour the mixture into a medium baking dish and sprinkle with the remaining 1/4 cup Fontina, 1/4 cup Parmesan, and 1/4 cup whole wheat panko.
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28
Transfer the pasta to the oven and bake for 25 minutes until the cheese is melted and bubbling.
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29
Serve warm and experience childlike joy.
