Creamy Chicken And Broccoli Pasta Bake
This Chicken and Broccoli Pasta Bake solves the problem of dry casseroles with a silky, nutty brown butter sauce, juicy chicken, and plenty of cheese, so every spoonful is creamy and comforting.
Equipment
- Large Pot
- Slotted spoon
- Large non-stick frypan or skillet
- 9x13 inch Casserole or baking dish
- Spatula
Ingredients
- 500 g / 1 pound chicken breast, cut into large bite-size, about 2.5cm/1 inch cubes
- 1½ head broccoli, quartered
- 350 g / 12 ounces dried shell pasta or other preferred pasta shapes
- ½ teaspoon dried oregano or thyme
- 1 brown onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- salt & pepper to taste
- ⅓ cup heavy cream (aka thickened cream)
- ½ cup freshly grated parmesan cheese (~50g)
- 1½ cup freshly grated mozzarella cheese (~150g)
Light bechamel sauce (creamy white sauce):
- 2 tablespoon butter
- 2 tablespoon plain flour
- 1 cup milk, full fat or reduce-fat
- 1 cup chicken stock
Instructions
Prep the oven, broccoli, and pasta
- Preheat your oven to 230°C/450°F (or 210°C/410°F fan-forced). At the same time, bring a large pot of well-salted water to a boil.
- Add the broccoli to the boiling water and cook for 2 minutes, just until it turns bright green. Lift it out with a slotted spoon and set aside to cool.
- Using the same water, cook the pasta according to package directions until just al dente. Drain and set aside.
Sear the chicken and build the sauce
- While the pasta cooks, heat the olive oil in a large non-stick skillet over high heat. Add the chicken in a single layer, season with salt and pepper, and sear for 2 minutes per side until golden brown. Set the chicken aside.
- In the same pan, melt the butter over medium heat, stirring until it turns golden brown and smells nutty.
- Add the diced onion and minced garlic, cooking for 3 minutes until softened. Stir in the flour and cook for 1 minute until a paste forms.
- Gradually pour in the milk, stirring constantly to keep the sauce smooth. Add the chicken stock and a pinch of nutmeg. Bring the sauce to a boil, allowing it to thicken, then turn off the heat.
Combine and assemble
- Once the broccoli is cool enough, chop it into small, bite-sized florets.
- Add the seared chicken (with any pan juices), broccoli florets, heavy cream, oregano, and another pinch of salt and pepper to the sauce. Stir to combine and bring just to a boil before turning off the heat.
- Transfer the cooked pasta to a large casserole or baking dish. Pour the creamy chicken and broccoli mixture over the top and fold gently with a spatula until everything is well coated. The mixture should look very saucy.
Bake and rest
- Scatter the grated mozzarella and parmesan cheese evenly over the top of the pasta.
- Bake on the middle shelf for 15 minutes, or until the cheese is melted, bubbling, and golden brown in spots.
- Let the casserole rest for 10 minutes before serving. This allows the sauce to settle and thicken.
Notes
Technique Tip: Cook the pasta to al dente (still firm to the bite). It will continue to absorb liquid and soften as it bakes, preventing a mushy result.
Ingredient Tip: For the smoothest, meltiest cheese topping, grate your own mozzarella and Parmesan from a block. Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) to best preserve the texture.
Make-Ahead Instructions: You can assemble the entire casserole (without baking) up to 2 days in advance. Cover and refrigerate. Let it sit at room temperature for 30 minutes before baking, adding 5-10 minutes to the baking time. It can also be frozen unbaked for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 655kcalCarbohydrates: 55gProtein: 42gFat: 31gSaturated Fat: 15gCholesterol: 125mgSodium: 950mgPotassium: 620mgFiber: 5gSugar: 7gVitamin A: 1100IUVitamin C: 35mgCalcium: 450mgIron: 3mg
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