Indulge in a rich and creamy pasta bake that’s perfect for family dinners or cozy nights in! This dish combines tender chicken, wholesome broccoli, and al dente pasta, all enveloped in a luscious, creamy sauce. Topped with golden, melted cheese, it’s a hearty meal that’s sure to please even the pickiest eaters. Not only is it delicious, but it’s also an easy one-pan meal that’s great for leftovers or meal prepping. Perfect for busy weeknights or relaxed weekends, this creamy broccoli and chicken pasta bake will quickly become a household favorite.
Ingredients:
- Pasta: 12 oz (about 3 cups) of penne or rotini pasta
- Chicken: 2 cups cooked, shredded or diced chicken breast (about 2 large breasts)
- Broccoli: 2 cups of fresh or frozen broccoli florets
- Olive Oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Onion: 1 small onion, finely chopped
- Flour: 2 tablespoons (for thickening the sauce)
- Milk: 2 cups (whole milk or 2% for a creamier sauce)
- Heavy Cream: 1 cup
- Chicken Broth: 1 cup
- Cheese: 2 cups shredded mozzarella cheese (divided)
- Parmesan Cheese: 1/2 cup, grated
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon
- Italian Seasoning: 1 teaspoon
- Red Pepper Flakes: 1/2 teaspoon (optional, for a slight kick)
- Butter: 2 tablespoons
- Breadcrumbs: 1/4 cup (optional, for a crunchy topping)
- Fresh Parsley: Chopped, for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta until it’s al dente (about 2 minutes less than the package instructions). Drain and set aside.
- Prepare the Broccoli: If using fresh broccoli, blanch the florets in boiling water for 2-3 minutes, then drain. If using frozen, thaw and pat dry.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Make the Creamy Sauce:
- Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute.
- Gradually whisk in the milk, chicken broth, and heavy cream until smooth.
- Stir in 1 cup of shredded mozzarella, grated Parmesan, salt, pepper, Italian seasoning, and red pepper flakes. Cook for 3-5 minutes until the sauce thickens slightly.
- Assemble the Bake:
- In the prepared baking dish, combine the cooked pasta, broccoli, shredded chicken, and creamy sauce. Mix well to coat everything evenly.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
- For a crispy finish, mix breadcrumbs with melted butter and sprinkle over the cheese layer.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is golden brown and bubbly.
- Garnish and Serve: Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley and serve hot!