8 oz. (about 2 cups) bow-tie pasta
2 boneless skinless chicken breasts, chopped into 1-inch cubes
1 tsp. salt
1 tsp. freshly ground black pepper
½ tsp. garlic powder
½ tsp. paprika
2 cups broccoli florets
2 ripe plum tomatoes, chopped
3 strips bacon, cooked and chopped
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. crushed red pepper flakes
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese, divided
Preheat oven to 400 degrees. In a medium pot, boil water for pasta. Cook according to package instructions (usually about 11-12 minutes until tender). Strain and set aside.
In a large dutch oven (about 5 qt.), heat 2 tbsp. extra-virgin olive oil on medium-high heat. Add chicken and season with salt, pepper, garlic powder and paprika. Once the chicken is still slightly pink, add broccoli florets and mix gently. Cover the dutch oven and let cook for 3 minutes. Mix in tomatoes and bacon. Mix in pasta. Add remaining spices. Lower the burner to medium heat, stirring occasionally.
Mix in parmesan and ½ cup mozzarella. Cover and cook for 5 minutes, stirring occasionally. Turn off the burner.
Sprinkle the mixture with ½ cup mozzarella cheese and bake for 20 minutes (If your dutch oven is oven-safe, feel free to bake the casserole in it. Or, if you prefer to use a casserole dish, spoon the mixture into the dish first and then top with mozzarella.)