Description
Comfort meets elegance in this hearty chicken and broccoli pasta bake, blending creamy textures with robust flavors. Homemade warmth fills your kitchen with savory aromas that promise a satisfying meal perfect for family dinners.
Ingredients
Scale
Protein:
- 2 lbs chicken breast
- 1 cup cooked chicken, shredded
Vegetables:
- 3 cups broccoli florets
- 0.5 cup diced onions
- 2 cloves garlic, minced
Pasta and Dairy:
- 16 oz pasta (penne or rotini)
- 2 cups shredded cheddar cheese
- 1 cup mozzarella cheese
- 1 cup heavy cream
- 0.5 cup milk
Seasonings and Extras:
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 0.25 cup breadcrumbs
- 2 tbsp olive oil
- 2 tbsp butter
Liquids:
- 0.5 cup chicken broth
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly greasing it with olive oil.
- Cook the pasta in salted boiling water until al dente, typically 8-10 minutes, then drain and set aside.
- Season chicken breasts with salt, pepper, and dried oregano, then heat olive oil in a large skillet and cook until golden brown and fully cooked through, approximately 6-7 minutes per side.
- Shred the cooked chicken into bite-sized pieces, combining with the previously cooked shredded chicken.
- In the same skillet, melt butter and sauté diced onions and minced garlic until fragrant and translucent, about 3-4 minutes.
- Steam broccoli florets until bright green and tender-crisp, roughly 4-5 minutes.
- Create a creamy sauce by whisking together heavy cream, milk, and chicken broth in a separate bowl.
- Layer the cooked pasta in the prepared baking dish, then top with shredded chicken and steamed broccoli.
- Pour the cream mixture evenly over the pasta, chicken, and broccoli.
- Sprinkle both cheddar and mozzarella cheeses over the entire dish.
- Distribute breadcrumbs across the top for a crispy golden finish.
- Bake in the preheated oven for 25-30 minutes until cheese is melted and bubbling and breadcrumbs are golden brown.
- Remove from oven and let rest for 5-10 minutes before serving to allow sauce to set.
Notes
- Use high-quality chicken breasts for the most tender and flavorful result, ensuring they’re not overcooked to maintain moisture.
- Steam broccoli just until bright green to preserve nutrients and prevent a mushy texture, keeping a slight crunch for better mouthfeel.
- Swap heavy cream with Greek yogurt or half-and-half for a lighter, lower-calorie version without compromising creamy richness.
- Experiment with gluten-free pasta and breadcrumbs to make this dish suitable for those with gluten sensitivities, maintaining the same delicious flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 610
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 150 mg