Ingredients
Scale
- 7.5 oz whipped chive or garlic & herb cream cheese
- 12 oz dry pasta (rotini, penne, cellentani, or fusilli)
- 2–3 cups fresh broccoli florets, chopped into bite-sized pieces
- 2 cups shredded cheddar cheese (medium or sharp), divided
- 1–2 teaspoons seasoning salt (or salt and pepper, to taste)
- 3 tablespoons olive oil
- 4 cups chicken broth (regular or low-sodium)
- 2/3 cup heavy cream
Instructions
- Preheat oven to 425°F (220°C).
- In a 13×9-inch baking dish, place the whipped cream cheese in the center.
- Scatter uncooked pasta evenly around the cream cheese. Add broccoli florets over the pasta.
- Sprinkle half the cheddar cheese on top.
- Season with 1–2 teaspoons seasoning salt, or salt and pepper to taste. Drizzle olive oil over everything.
- Pour chicken broth evenly across the dish, ensuring pasta is submerged.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil, stir pasta, re-cover, and bake another 30 minutes.
- Uncover, stir in remaining cheddar cheese and heavy cream until melted and creamy.
- Rest for 5 minutes before serving.
Notes
- Pair with a green salad or garlic bread.
- Add roasted vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Baked
- Cuisine: American