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Chicken and Broccoli Pasta Bake: A Hearty, Comforting Dish for Every Meal

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  • Author: Julie
  • Total Time: 1 hour

Description

Chicken and Broccoli Pasta Bake is a hearty, comforting casserole that’s perfect for a cozy family dinner. Tender chunks of chicken, crisp-tender broccoli, and pasta are layered together in a creamy sauce made with cheese, garlic, and a touch of seasoning. The dish is then baked until golden and bubbly, creating a melty, cheesy top and a creamy, flavorful interior. This pasta bake is a complete meal in one, offering a delicious combination of protein, vegetables, and pasta, all wrapped in a rich, cheesy sauce. It’s an easy, make-ahead dish that is both satisfying and full of flavor, great for feeding a crowd or enjoying leftovers the next day.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts: The lean protein in this dish, providing flavor and texture. You can also use cooked rotisserie chicken to save time.
  • Salt and freshly ground black pepper: For seasoning the chicken.
  • 1 tablespoon olive oil: For searing the chicken, which adds flavor and helps it cook evenly.

For the Pasta:

  • 12 oz. penne pasta (or any pasta shape of your choice): Penne is ideal for casseroles, as it holds the sauce well, but fusilli, rigatoni, or rotini also work well.
  • Salt: For seasoning the pasta water to ensure the pasta is well-seasoned.

For the Broccoli:

  • 2 cups fresh broccoli florets: Steamed or blanched to tender perfection. The broccoli adds a burst of color and nutrition to the dish.
  • Optional: You can also add other vegetables like cauliflower, spinach, or bell peppers for extra flavor and nutrition.

For the Sauce:

  • 3 tablespoons unsalted butter: The base for the creamy sauce, adding richness and flavor.
  • 3 tablespoons all-purpose flour: Used to thicken the sauce and create a smooth, creamy texture.
  • 2 cups whole milk: The liquid base for the sauce, which makes it rich and creamy.
  • 1/2 cup chicken broth: Adds a savory depth of flavor to the sauce without overpowering the creaminess.
  • 1 teaspoon garlic powder: For a subtle garlic flavor that complements the other ingredients.
  • 1 teaspoon onion powder: To enhance the overall flavor of the sauce.
  • 1/2 teaspoon dried thyme: Adds a mild, earthy flavor that pairs well with chicken and broccoli.
  • 1/2 teaspoon freshly ground black pepper: For seasoning the sauce and adding a little spice.
  • 1 cup shredded sharp cheddar cheese: The main cheese for the sauce, creating a gooey, melt-in-your-mouth texture.
  • 1/2 cup grated Parmesan cheese: Adds a salty, umami flavor that enriches the sauce.

For Topping:

  • 1 cup shredded mozzarella cheese: For a gooey, melty topping that brings everything together.
  • 1/2 cup breadcrumbs: Adds a crunchy, golden topping to the casserole.
  • 1 tablespoon olive oil: To toss with the breadcrumbs for a crispy texture.

Instructions

First Step: COOK THE CHICKEN

  1. Season the Chicken: Start by seasoning the chicken breasts with salt and freshly ground black pepper on both sides.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and fully cooked through (internal temperature should reach 165°F or 74°C). If you’re using rotisserie chicken, you can skip this step and simply shred the chicken.
  3. Slice the Chicken: After the chicken has cooked, remove it from the skillet and let it rest for a few minutes. Once rested, slice it into bite-sized pieces. Set the chicken aside for later.

Second Step: COOK THE PASTA AND BROCCOLI

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Drain the pasta and set aside, reserving 1/2 cup of pasta water in case you need it later.
  2. Prepare the Broccoli: While the pasta is cooking, steam or blanch the broccoli florets. To blanch, drop them into boiling water for about 2-3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. This keeps the broccoli vibrant and tender without overcooking it. Drain the broccoli and set it aside.

Third Step: MAKE THE CREAMY SAUCE

  1. Make the Roux: In the same skillet that you used to cook the chicken, melt 3 tablespoons of butter over medium heat. Once melted, add 3 tablespoons of flour and whisk continuously for about 1-2 minutes to form a roux. This will help thicken the sauce.
  2. Add Milk and Broth: Slowly add 2 cups of milk and 1/2 cup of chicken broth to the roux while whisking to avoid lumps. Continue to cook and whisk for about 3-4 minutes until the sauce thickens and becomes creamy.
  3. Season the Sauce: Stir in the garlic powder, onion powder, dried thyme, and freshly ground black pepper. Taste the sauce and adjust seasoning as needed.
  4. Add Cheese: Lower the heat and add the shredded cheddar cheese and grated Parmesan cheese, stirring until both cheeses melt into the sauce. The result should be a rich, creamy, cheesy sauce.

Fourth Step: ASSEMBLE THE PASTA BAKE

  1. Combine the Ingredients: In a large mixing bowl, combine the cooked pasta, sliced chicken, and steamed broccoli. Pour the creamy cheese sauce over the mixture and stir gently to combine everything evenly.
  2. Transfer to a Baking Dish: Pour the pasta, chicken, and broccoli mixture into a greased 9×13-inch baking dish. Spread it out evenly to ensure the filling is evenly distributed.

Fifth Step: TOP AND BAKE

  1. Prepare the Topping: In a small bowl, combine the shredded mozzarella cheese with the breadcrumbs. Drizzle with 1 tablespoon of olive oil and toss until the breadcrumbs are evenly coated.
  2. Add the Topping: Sprinkle the breadcrumb and cheese mixture evenly over the pasta bake. This will create a crispy, golden crust on top once baked.
  3. Bake the Casserole: Preheat your oven to 375°F (190°C). Bake the pasta bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
  4. Rest Before Serving: Allow the casserole to rest for about 5 minutes before serving to let the sauce set.
  • Prep Time: 15 minutes
  • Baking Time: 45 minutes

Nutrition

  • Calories: 520 kcal
  • Fat: 20g
  • Carbohydrates: 45g
  • Protein: 40g

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Find it online: https://foodmacronutrient.com/chicken-and-broccoli-pasta-bake-a-hearty-comforting-dish-for-every-meal/