Family-Style Creamy Chicken Pasta Bake

• Once water is boiling, add pasta to pot (for 8 servings, divide between two large pots or cook in batches). Cook, stirring occasionally, 6 minutes. • Add broccoli. Cook, stirring occasionally, until broccoli is bright green and pasta is al dente, 3-5 minutes more. • Reserve 1 cup pasta cooking water, then drain pasta and broccoli.

• Meanwhile, heat a drizzle of oil in a large pan over high heat. Add chicken*, onion, and garlic in a single layer; season with Fry Seasoning, salt, and pepper. • Cook, stirring occasionally, until chicken is cooked through and onion is tender, 4-6 minutes. TIP: Depending on the size of your pan, you may need to work in batches to prevent overcrowding, adding a drizzle of oil between batches.

• In a large bowl, whisk together cream sauce base, cheddar, stock concentrates, and cream cheese (work in batches or use two large bowls for 8 servings). • Add drained pasta and broccoli, chicken, and ½ cup reserved pasta cooking water (1 cup for 8) to bowl with sauce and stir to thoroughly coat. • Transfer pasta mixture to prepared baking dish (divide between two baking dishes for 8).

• Cover baking dish tightly with foil, then place on top of a foil-lined baking sheet (two baking sheets for 8 servings). (The sheet will help protect your oven from any sauce that may bubble over!) • Bake on middle rack (top and middle racks for 8) until bubbly, 30 minutes. • Stir pasta bake to evenly distribute sauce. Let rest at least 5 minutes before serving.