Creamy Chicken & Broccoli Pasta Bake

by

Creamy Chicken & Broccoli Pasta Bake

Description: A hearty, one-pan-inspired meal featuring al dente pasta and protein-packed chicken breast tossed in a homemade garlic-parmesan cream sauce. It’s the perfect balance of “guilty pleasure” and “eat your greens.”

  • Prep time: 15 minutes

  • Cook time: 25 minutes

  • Servings: 6 people

Ingredients

  • Pasta: 1 lb (450g) Rigatoni or Penne.

  • Protein: 1.5 lbs Boneless skinless chicken breast, cubed.

  • Veggie: 3 cups Broccoli florets (fresh or frozen).

  • The Sauce: * 4 tbsp Unsalted butter

    • 3 cloves Garlic, minced

    • 1/4 cup All-purpose flour

    • 3 cups Whole milk

    • 1 cup Heavy cream

    • 1.5 cups Shredded Mozzarella (plus extra for topping)

    • 1/2 cup Grated Parmesan cheese

  • Seasoning: 1 tsp Italian seasoning, salt, and black pepper to taste.

  • Garnish: Fresh chopped parsley or chives.

Instructions

  1. Prep the Pasta & Broccoli: Preheat your oven to 400°F (200°C). Boil a large pot of salted water. Cook the pasta for 2 minutes less than the package instructions. In the last 3 minutes of boiling, toss the broccoli into the same pot. Drain and set aside.

  2. Sear the Chicken: In a large oven-safe skillet or pot, heat a splash of oil. Season chicken with salt, pepper, and Italian seasoning. Sear until golden and cooked through. Remove chicken and set aside.

  3. Make the Roux: In the same pan, melt the butter. Add minced garlic and sauté for 1 minute. Whisk in the flour and cook for 2 minutes to get rid of the “raw” flour taste.

  4. Build the Sauce: Slowly whisk in the milk and heavy cream. Simmer until the sauce thickens (about 5–7 minutes). Stir in the Parmesan and 1 cup of Mozzarella until melted and smooth.

  5. Combine: Fold the cooked pasta, broccoli, and chicken into the sauce. Ensure everything is well-coated.

  6. The Bake: Top with the remaining Mozzarella. Bake for 10–15 minutes or until the cheese is bubbly and has those beautiful brown spots seen in your photo.

Notes & Tips

  • Don’t Overcook Pasta: Since the pasta continues to cook in the oven, boiling it to “al dente” is crucial to avoid mushy noodles.

  • Fresh vs. Frozen: If using frozen broccoli, don’t boil it with the pasta; just thaw it and squeeze out excess water before folding it into the sauce.

  • Sauce Consistency: If the sauce feels too thick before baking, add a splash of reserved pasta water.

Nutritional Info (Per Serving)

Nutrient Amount
Calories 620 kcal
Protein 38g
Fat 32g
Carbohydrates 45g
Fiber 3g

Benefits

  • High Protein: Excellent for muscle recovery and satiety.

  • Calcium Rich: High dairy content provides a significant boost for bone health.

  • Efficiency: Uses common pantry staples and can be made in about 40 minutes.

Q&A

Q: Can I use chicken thighs instead?

A: Absolutely. Thighs stay juicier during the baking process, though they contain slightly more fat.

Q: How do I store leftovers?

A: Store in an airtight container for up to 3 days. When reheating, add a teaspoon of milk to loosen the sauce back up.

Q: Can I make this gluten-free?

A: Yes! Simply swap the pasta for a gluten-free variety and use a 1:1 gluten-free flour blend for the roux.

Leave a Comment