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.
Total Time
40min
4.3
3 Ratings
Author: Mama Gourmand
Servings:
6
Ingredients
•
3
cups
Rotini Pasta
•
3
cups
Broccoli Florets
•
1
Tbsp
Olive Oil
•
1
lb
Boneless Chicken Breasts
or Tenderloin or Chicken Thighs
•
2
cloves
Garlic
•
2
Tbsp
Butter
•
8
tsp
All-Purpose Flour
or Gluten-Free All Purpose Flour
•
1
tsp
Salt
, divided
•
as needed
Ground Black Pepper
, divided
•
as needed
Onion Powder
•
as needed
Dry Mustard
•
1
pinch
Ground Nutmeg
•
1
cup
Chicken Broth
•
1 1/2
cups
Milk
•
2
cups
Freshly Grated
Sharp Cheddar Cheese
, divided
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C). Grease a 11x7-inch or 2-quart baking dish and set aside.
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.
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.
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 (as needed) and Ground Black Pepper (as needed). Cook until the chicken is no longer pink on the outside.
5.
Add the Garlic (2 cloves) and cook 30 seconds longer. Reduce the heat to low, and add Butter (2 Tbsp) to melt.
6.
Sprinkle All-Purpose Flour (8 tsp), remaining Salt (as needed), Ground Black Pepper (as needed), Onion Powder (as needed), Dry Mustard (as needed), and Ground Nutmeg (1 pinch). Stir to coat the chicken.
7.
Gradually add in the Chicken Broth (1 cup), scraping up browned bits at bottom of the pan.
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.
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.
10.
Bake for 20 minutes, or until hot throughout.
11.
Remove the foil and bake 5 minutes longer, or until the cheese is bubbly.
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.
Nutrition Per Serving
CALORIES
551
FAT
22.6 g
PROTEIN
39.0 g
CARBS
48.7 g
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