Chicken and Broccoli Pasta Bake
Creamy, cheesy, and irresistibly comforting, this Chicken and Broccoli Pasta Bake is the ultimate family-friendly dinner that’s both easy to prepare and packed with flavor. Featuring tender penne pasta, juicy diced chicken, and vibrant broccoli florets, all enveloped in a rich, homemade cheese sauce made with cheddar and Parmesan, this hearty recipe is topped with golden, crispy breadcrumbs for the perfect crunchy finish. Perfectly seasoned with garlic, oregano, and a touch of black pepper, this dish bakes to bubbly perfection in just under an hour, making it an ideal go-to meal for busy weeknights or cozy gatherings. Serve it on its own or pair it with a crisp side salad for a wholesome, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 450 grams Chicken breast, diced
- 200 grams Broccoli florets
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 500 milliliters Milk
- 200 milliliters Chicken stock
- 2 cloves Garlic cloves, minced
- 150 grams Grated cheddar cheese
- 50 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried oregano
- 50 grams Breadcrumbs
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish and set aside.
Bring a large pot of salted water to a boil. Add the penne pasta and cook for 2 minutes less than the package instructions for al dente texture. Drain and set aside.
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken breast and cook until fully browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet and sauté the minced garlic for 1-2 minutes, or until fragrant. Add the broccoli florets and cook for 4-5 minutes until slightly tender but still bright green. Set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for 1-2 minutes, stirring constantly.
Slowly pour in the milk and chicken stock, whisking continuously to prevent lumps. Cook the mixture until it thickens and begins to simmer, about 4-5 minutes.
Stir in the grated cheddar cheese and grated Parmesan cheese until smooth. Season the sauce with salt, black pepper, and dried oregano. Remove from heat.
In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and the cheese sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, combine the breadcrumbs with a drizzle of olive oil (optional for enhanced crispiness). Sprinkle the breadcrumbs evenly over the pasta mixture.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy and the bake is bubbling around the edges.
Remove from the oven and let the dish cool for 5 minutes before serving. Enjoy your delicious Chicken and Broccoli Pasta Bake!
Nutrition Facts
Calories |
3820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 5579 mg | 243% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 31.7 g | ||
| Protein | 275.1 g | 550% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 2474 mg | 190% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2903 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
