Instructions

1. 1
   1. Preheat your oven to 375°F (190°C)
2. 2
   2. In a large pot, cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. 3
   3. In a large mixing bowl, combine the shredded chicken, cooked pasta, broccoli florets, cherry tomatoes, heavy cream, mozzarella cheese, half of the Parmesan cheese, minced garlic, Italian seasoning, paprika, salt, and pepper. Mix until everything is well coated and colorful!
4. 4
   4. Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
5. 5
   5. In a small bowl, mix the panko breadcrumbs with olive oil and the remaining Parmesan cheese. Sprinkle this crispy mixture over the casserole.
6. 6
   6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
7. 7
   7. Once done, let it cool for a few minutes, then garnish with fresh parsley for that extra pop of color!