Ziti Chicken and Broccoli

Recipe View Cook the ziti pasta: In a large pot of salted boiling water, add the ziti pasta and cook for 8 to 10 minutes, or until al dente. Drain well and set aside. (8-10 minutes)

Recipe View Prepare the creamy sauce: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped garlic and sauté for about 1 minute, until fragrant. (1 minute)

Recipe View Whisk in the heavy cream, chicken broth, and chicken bouillon cube. Bring to a simmer, then stir in the Parmesan cheese, salt, and pepper. (2 minutes)

Recipe View Thicken the sauce: In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Simmer for about 20 minutes, stirring occasionally, to allow the sauce to reduce slightly and the flavors to meld. (20 minutes)

Recipe View Combine and finish: Add the steamed broccoli florets and quartered artichoke hearts to the sauce. Stir gently to combine and cook for another 2 to 3 minutes, until heated through. (2-3 minutes)

Recipe View Add the cooked ziti pasta to a large bowl. Pour the creamy sauce over the pasta and toss gently to coat evenly. Add the chopped chicken pieces and mix all together. Serve immediately, garnished with extra grated Parmesan cheese, if desired.