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SideChef
Recipes
Comfort Food
Chicken and Broccoli Pasta Bake

15 INGREDIENTS • 11 STEPS • 40MINS

Chicken and Broccoli Pasta Bake

Recipe

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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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.
author_avatar
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
6
us / metric
Rotini Pasta
3 cups
Rotini Pasta
regular or gluten-free
Broccoli Florets
3 cups
Broccoli Florets
1 small head
Olive Oil
1 Tbsp
Olive Oil
Boneless Chicken Breast
1 lb
Boneless Chicken Breast
cut into bite-sized pieces
or Tenderloin or Chicken Thighs
Garlic
2 cloves
Garlic
Butter
2 Tbsp
Butter
All-Purpose Flour
2 1/2 Tbsp
All-Purpose Flour
or Gluten-Free All Purpose Flour
Salt
1/2 tsp
Salt, divided
Ground Black Pepper
1/4 tsp
Ground Black Pepper, divided
Onion Powder
1/2 tsp

Sponsored

Simply Organic Onion Powder
Dry Mustard
1/2 tsp
Dry Mustard
Ground Nutmeg
1 pinch
Ground Nutmeg
Chicken Broth
1 cup
Chicken Broth
Milk
1 1/2 cups
Milk
at least 2% milk fat for best flavor
Sharp Cheddar Cheese
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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author_avatar
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/

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.

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease a 11x7-inch or 2-quart baking dish and set aside.
step 2
In a large pot, cook the Rotini Pasta (3 cups) for 3 minutes less than al dente, and 4 minutes less if using gluten-free pasta.
step 3
Add the Broccoli Florets (3 cups) to the boiling pasta and cook together for 2 additional minutes. Drain and rinse with cold water to stop the cooking. Set aside.
step 4
Meanwhile, in a large deep skillet, heat the Olive Oil (1 Tbsp) over medium-high heat. Add the Chicken (1 lb) and season with Salt (1/4 tsp) and Ground Black Pepper (1/8 tsp). Cook until the chicken is no longer pink on the outside.
step 5
Add the Garlic (2 cloves) and cook 30 seconds longer. Reduce the heat to low, and add Butter (2 Tbsp) to melt.
step 6
Sprinkle All-Purpose Flour (2 1/2 Tbsp), remaining Salt (1/2 tsp), Ground Black Pepper (1/8 tsp), Simply Organic Onion Powder (1/2 tsp), Dry Mustard (1/2 tsp), and Ground Nutmeg (1 pinch). Stir to coat the chicken.
step 7
Gradually add in the Chicken Broth (1 cup), scraping up browned bits at bottom of the pan.
step 8
Pour in the Milk (1 1/2 cups). Increase the heat to medium and simmer to thicken, about 2 minutes, stirring constantly. Gradually stir in Sharp Cheddar Cheese (1 cup) until melted. Remove from the heat. Gently stir in the pasta and broccoli.
step 8 Pour in the Milk (1 1/2 cups). Increase the heat to medium and simmer to thicken, about 2 minutes, stirring constantly. Gradually stir in Sharp Cheddar Cheese (1 cup) until melted. Remove from the heat. Gently stir in the pasta and broccoli.
step 9
Transfer to the prepared baking dish. Sprinkle the casserole with the remaining Sharp Cheddar Cheese (1 cup). Cover securely with a large piece of greased foil.
step 10
Bake for 20 minutes, or until hot throughout.
step 11
Remove the foil and bake 5 minutes longer, or until the cheese is bubbly.
step 11 Remove the foil and bake 5 minutes longer, or until the cheese is bubbly.

Tags

Comfort Food
Lunch
Chicken
Shellfish-Free
Kid-Friendly
Dinner
Pasta
Italian
Vegetables
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