All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare Ingredients and Cook Pasta
Cut broccoli into bite-sized pieces.
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Add pasta to boiling water and cook until al dente, 8-9 minutes.
Reserve ¾ cup pasta water, then drain pasta in a colander.
While pasta cooks, roast broccoli.
Roast the Broccoli
Toss broccoli with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet.
Spread into a single layer. Roast until lightly browned, 11-13 minutes.
Transfer broccoli to a plate. Broccoli will finish cooking in a later step.
Replace foil on baking sheet.
While broccoli roasts, cook chicken.
Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add chicken to hot pan. Cook until lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side.
Transfer chicken to a mixing bowl and cover. Rest at least 5 minutes.
Once chicken cools, shred into bite-sized pieces and season with BBQ seasoning.
Reserve pan; no need to wipe clean.
While chicken rests, make sauce.
Make the Sauce
Return pan used to cook chicken to medium-high heat.
Add ½ tsp. olive oil and garlic to hot pan. Stir occasionally until aromatic, 30-60 seconds.
Add reserved pasta water and cream and bring to a simmer. Cook until thick enough to coat the back of a spoon, 2-4 minutes.
Remove from burner and stir in half the cheese (reserve remaining for topping pasta).
Bake the Pasta
Stir chicken, broccoli, and pasta into sauce. Transfer to prepared casserole dish and top with remaining cheese.
Place casserole dish on prepared baking sheet to catch any drips. Bake until cheese is melted, 4-6 minutes.
Plate dish as pictured on front of card. Bon appétit!
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