• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook penne in boiling water until ‘al dente’, 12 minutes. Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
• Drain penne, then return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. 
Little cooks: Older kids, help add the pasta to the saucepan under adult 
supervision. Be careful, the water is boiling!

• Meanwhile, preheat the grill to high.
• Chop broccoli (including stalk!) into small florets.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken, broccoli and diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Add savoury seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, then add cream and reserved pasta water. Simmer until slightly thickened, 1-2 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.

• Stir cooked penne, grated Parmesan cheese and the salt through the sauce, then transfer to a baking dish.
• Evenly sprinkle with shredded Cheddar cheese. Bake until golden, 5-7 minutes. 

Little cooks: Help by sprinkling the Cheddar cheese on top.

• Divide creamy chicken, bacon and extra cheesy broccoli pasta bake between bowls to serve. Enjoy!

ELEVATE ME: If you've added a fancify bundle, roughly chop roasted almonds. Drizzle basil pesto over pasta bake. Garnish with almonds and tear over parsley.