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RECIPE
15 INGREDIENTS 11 STEPS 40min

Chicken and Broccoli Pasta Bake

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.
Chicken and Broccoli Pasta Bake Recipe | SideChef
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.
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/
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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/
40min
Total Time
$1.84
Cost Per Serving

Ingredients

Servings
6
US / METRIC
3 cups
Rotini Pasta
regular or gluten-free
3 cups
1 small head
1 lb
Boneless Chicken Breasts
cut into bite-sized pieces
or Tenderloin or Chicken Thighs
2 cloves
2 Tbsp
2 1/2 Tbsp
or Gluten-Free All Purpose Flour
3/4 tsp
Salt , divided
1/4 tsp
1/2 tsp
Onion Powder
1/2 tsp
Dry Mustard
1 pinch
Ground Nutmeg
1 cup
Chicken Broth
1 1/2 cups
at least 2% milk fat for best flavor
2 cups
Freshly Grated Sharp Cheddar Cheese , divided
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Nutrition Per Serving

VIEW ALL
CALORIES
551
FAT
22.6 g
PROTEIN
39.0 g
CARBS
48.7 g

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 Boneless Chicken Breasts (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) , 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 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.
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Nutrition Per Serving
Calories
551
% Daily Value*
Fat
22.6 g
29%
Saturated Fat
12.1 g
60%
Trans Fat
0.0 g
--
Cholesterol
113.0 mg
38%
Carbohydrates
48.7 g
18%
Fiber
5.0 g
18%
Sugars
6.5 g
--
Protein
39.0 g
78%
Sodium
788.0 mg
34%
Vitamin D
--
--
Calcium
406.6 mg
31%
Iron
2.8 mg
16%
Potassium
271.6 mg
6%
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