Ingredients
1 lb Blue box Barilla Penne Pasta
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups shredded mozzarella cheese
1 cup parmesan cheese, divided
1 jar Barilla creamy genovese pesto
2 heads of broccoli, broken into florets
3 cups shredded rotisserie chicken
Instructions
1. Preheat oven to 375°F. Bring a large pot of salted water to a boil.
2. Over a medium heat In a large oven proof saucepan or dutch oven, melt unsalted butter and whisk in the all-purpose flour until well combined and cook for 30 seconds.
3. Whisk in the milk and cream and simmer until the mixture starts to thicken, 2-3 minutes. Season with salt and pepper.
4. Drop the pasta and cook to al dente according to the box instructions.
5. Reduce heat to low and stir in mozzarella cheese and half of the parmesan and cook until all the cheeses have melted 2-3 minutes.
6. Whisk in the jar of pesto, stir in the broccoli, and finally the chicken. Top with the remaining parmesan and bake for 20 minutes and broil for 2-3 minutes to achieve a nice brown topping. Enjoy!
