Loading...

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.

While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

In the same skillet, melt butter over medium heat. Add the sliced leek and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the leek and garlic mixture, stirring constantly for 1-2 minutes to create a roux. Gradually whisk in the warmed milk, a little at a time, until the sauce is smooth and thickened. Bring to a gentle simmer, then reduce heat to low. Stir in the nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to cook for 2-3 minutes, stirring occasionally, until the sauce is creamy.

Add the finely chopped broccoli florets and cooked chicken to the béchamel sauce. Stir to combine.

Add the cooked ziti pasta to the sauce mixture and gently toss until everything is evenly coated.

Pour the pasta mixture into the prepared baking dish. Sprinkle evenly with shredded mozzarella cheese and grated Parmesan cheese.

Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.

Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.

While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

In the same skillet, melt butter over medium heat. Add the sliced leek and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the leek and garlic mixture, stirring constantly for 1-2 minutes to create a roux. Gradually whisk in the warmed milk, a little at a time, until the sauce is smooth and thickened. Bring to a gentle simmer, then reduce heat to low. Stir in the nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to cook for 2-3 minutes, stirring occasionally, until the sauce is creamy.

Add the finely chopped broccoli florets and cooked chicken to the béchamel sauce. Stir to combine.

Add the cooked ziti pasta to the sauce mixture and gently toss until everything is evenly coated.

Pour the pasta mixture into the prepared baking dish. Sprinkle evenly with shredded mozzarella cheese and grated Parmesan cheese.

Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.

Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired.
