12 ounces pasta shells
6 cups bite-size broccoli florets
2½ cups half-and-half
½ cup grated Parmesan cheese
2 tablespoons Dijon mustard
1 tablespoon honey
2 teaspoons cornstarch
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon chopped fresh thyme, plus more leaves for garnish
salt and pepper to taste
2 cups shredded cooked chicken breast
1 tablespoon unsalted butter
⅓ cup panko breadcrumbs
thinly sliced green onions for garnish
Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil over high heat. Add 12 ounces pasta; cook, stirring occasionally, until just tender, 4 to 5 minutes. Add 6 cups broccoli; continue cooking until the broccoli is bright green, about 2 minutes. Drain well.
In large bowl, whisk 2½ cups half-and-half, ½ cup Parmesan, 2 tablespoons mustard, 1 tablespoon honey, 2 teaspoons cornstarch, 1 teaspoon each onion powder, garlic powder, dry mustard and fresh thyme, salt and pepper until smooth. Stir in the pasta mixture and 2 cups chicken until evenly combined. Pour mixture into prepared baking dish.
Cover tightly with foil and bake until the sauce is slightly thickened, about 20 minutes. Remove the foil and stir until the pasta is evenly coated. Return to oven for another 5 minutes until bubbly.
Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat. Add ⅓ cup panko and salt; cook, stirring constantly, until golden brown, about 3 minutes. Remove from heat.
Sprinkle the casserole with the toasted panko and green onions. Garnish with additional thyme leaves.
