Chicken-And-Broccoli Pasta Bake

southernliving.com

Patricia B

1 (16-oz.) package penne pasta

4 cups 1-in. fresh broccoli florets (from 24 oz. whole broccoli)

1 tablespoon olive oil

2 pounds skinless boneless chicken breasts, cut into 1-in. cubes

½ teaspoon black pepper

2 teaspoons kosher salt, divided

1 (8-oz.) pkg. cream cheese

1 ½ cups heavy cream

⅓ cup chopped pepperoncini salad peppers

½ teaspoon garlic powder

8 ounces pre-shredded mozzarella cheese (about 2 cups), divided

Note: Ingredients may have been altered from the original.

Directions at southernliving.com

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