Name: Chicken and Broccoli Pasta Bake
Total time: PT2400.0S
Yield: 6
Ingredients: 3 cup Rotini Pasta; 3 cup Broccoli Florets; 1 tablespoon Olive Oil; 1 pound Boneless Chicken Breast; 2 clove Garlic; 2 tablespoon Butter; 2 1/2 tablespoon All-Purpose Flour; 3/4 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; 1/2 teaspoon Onion Powder; 1/2 teaspoon Dry Mustard; 1 pinch Ground Nutmeg; 1 cup Chicken Broth; 1 1/2 cup Milk; 2 cup Sharp Cheddar Cheese

Chicken and Broccoli Pasta Bake

4.3

3 ratings

Make weeknight dinner a success with this comforting Chicken and Broccoli Pasta Bake Recipe. This easy casserole combines tender chicken and pasta with healthy veggies in a creamy cheddar cheese sauce.

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Mama Gourmand

Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.

https://www.mamagourmand.com/

40MINS

Total Time

$1.84

Cost Per Serving

Ingredients

Servings

US / Metric

3 cups

Rotini Pasta

regular or gluten-free

3 cups

Broccoli Florets

1 small head

1 Tbsp

Olive Oil

1 lb

Boneless Chicken Breast

cut into bite-sized pieces

or Tenderloin or Chicken Thighs

2 cloves

Garlic

2 Tbsp

Butter

2 1/2 Tbsp

All-Purpose Flour

or Gluten-Free All Purpose Flour

3/4 tsp

Salt, divided

1/4 tsp

Ground Black Pepper, divided

1/2 tsp

Onion Powder

1/2 tsp

Dry Mustard

1 pinch

Ground Nutmeg

1 cup

Chicken Broth

1 1/2 cups

Milk

at least 2% milk fat for best flavor

2 cups

Freshly Grated Sharp Cheddar Cheese, divided

Nutrition Per Serving

VIEW ALL

Calories

551

Fat

22.6 g

Protein

39.0 g

Carbs

48.7 g

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Chicken and Broccoli Pasta Bake

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Mama Gourmand

https://www.mamagourmand.com/

Author's Notes

Chicken and broccoli pasta casserole will keep for 2-3 days refrigerated in an airtight container.

To freeze/ heat unbaked, assemble the casserole, cool completely, and cover tightly. Freeze for up to 3 months. When ready to serve, thaw completely in the refrigerator overnight. Bake according to directions, covering with foil so it doesn’t become dry. It may need an extra 10-15 minutes to warm through.

To freeze/ reheat baked casserole, divide it into serving-size portions and freeze for up to 3 months. Thaw serving in the refrigerator. Microwave at 50% power until almost heated through, stirring occasionally. Finish heating at full power to warm completely.