Chicken Broccoli Cheddar Pasta Bake

Instructions

1. Finely dice the onion and mince the garlic. Cut the broccoli into bite-size florets if needed. Do not rinse the chicken. Wash the board, knife, and your hands with soap and water before touching any other ingredients.
2. Pat the chicken dry, then season both sides with kosher salt and black pepper. Heat the canola oil in an oven-safe skillet over medium heat. Sear the chicken for 4-5 minutes per side, until golden on the outside and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate, then wash the board, knife, and your hands with soap and water before touching anything else.
3. Cook the pasta in well-salted water until al dente, starting to taste 2 minutes before the package time. Add the broccoli during the final 3 minutes. Drain when the pasta is tender with a firm center and the broccoli is crisp-tender.
4. Return the skillet to medium-low heat. Add the onion with a pinch of kosher salt and cook for 3-4 minutes, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant.
5. Slice the cooked chicken and return it to the skillet with the pasta and broccoli. Stir in most of the cheddar, then taste and adjust the seasoning. The mixture should be hot and the cheese should be melted, about 2-3 minutes.
6. Top with the remaining cheddar and bake at 400F for 8-10 minutes, until the cheese is melted and lightly browned and the center is hot. Serve immediately.