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Bring a large pot of salted water to a boil.
Add the penne pasta and cook according to the package instructions until al dente. In the last 5 minutes of cooking add the broccoli florets in the boiling water with the pasta.
Drain the pasta and broccoli in a colander and set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 2-3 minutes, until softened.
Add the minced garlic, salt, and black pepper, and cook for an additional 1 minute.
Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the whole milk, stirring until smooth.
Cook for 2-3 minutes, until the sauce has thickened.
Stir in the grated parmesan cheese until melted and smooth.
Add the cooked pasta, broccoli, and diced chicken breasts to the pot with the parmesan sauce.
Stir until everything is well coated and heated through, about 2-3 minutes.
Transfer the Chicken Broccoli Pasta Salad to a serving bowl.
Garnish with additional grated parmesan cheese, if desired.
Season to taste and serve hot
Notes
Storage and Freezing Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, simply microwave the pasta salad until warmed through, or heat it gently on the stovetop with a splash of milk to prevent it from drying out.
This pasta is not suitable for freezing, as the creamy sauce may separate upon thawing.
Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk for a lighter version of this recipe, but keep in mind that the sauce may not be as creamy and rich.
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