Buttery Chicken & Broccoli Pasta Bake

Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside.

Season chicken breasts with salt and black pepper. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add chicken breasts and cook 5-6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board, let rest 5 minutes, then slice into strips.

Toss broccoli florets with olive oil, salt, and black pepper. Spread on a baking sheet in a single layer. Roast at 400F for 15-18 minutes until tender-crisp with lightly charred edges.

In a saucepan over medium heat, melt remaining butter. Whisk in all-purpose flour and cook, stirring, for 1 minute. Gradually pour in whole milk while whisking constantly. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in 150g of cheddar cheese until smooth and creamy.

Preheat oven to 375F. In a large bowl, combine cooked pasta, sliced chicken, and roasted broccoli. Pour the cheese sauce over and toss gently until everything is evenly coated. Transfer to a 9x13 baking dish. Top with remaining 50g of cheddar cheese.

Bake for 15-20 minutes until cheese is melted and dish is bubbly. Remove from oven and let rest 5 minutes. Garnish with fresh parsley and serve warm.