Are you looking for a delicious and comforting meal that doesn’t require hours of preparation? Look no further than the Ultra Lazy Creamy Chicken and Broccoli Pasta Bake. This dish is not only easy to make but also packed with flavor, making it a perfect weeknight dinner for the whole family.
Why Make This Recipe
This recipe is a great choice for busy days because it combines protein, veggies, and pasta into one simple dish. The creamy sauce and melted cheese make it irresistible! Plus, it can easily be customized with your favorite herbs and spices. You’ll also appreciate how quickly you can get it in the oven, letting you spend more time with your loved ones and less time in the kitchen.
How to Make Ultra Lazy Creamy Chicken and Broccoli Pasta Bake
Ingredients:
- 400g / 14 oz chicken tenderloin (raw), cut into 1.5cm / 3/5″ pieces
- Salt and pepper
- 1 tsp dried thyme (or other herbs and/or spices of choice)
- 250g / 8 oz spiral pasta, uncooked (See Note 1 for other shapes)
- 1/4 cup flour (all-purpose/plain)
- 1 1/2 cups chicken broth/stock, warmed
- 2 cups milk, warmed (any fat %)
- 1 large garlic clove, minced
- 2 tbsp / 30g unsalted butter (recommended but optional)
- 1 large broccoli (or 2 medium broccoli or cauliflower), broken into small to medium florets (Note 2 for subs)
- 1 1/2 cups (tightly packed) shredded cheddar or colby cheese (or tasty cheese, pizza mix etc., Note 3)
Directions:
- Preheat your oven to 200°C/390°F (180°C fan-forced).
- Sprinkle the chicken with salt, pepper, and thyme. Toss to coat evenly.
- Spread the uncooked pasta in a 23 x 33 cm / 9 x 13″ baking dish.
- Evenly sprinkle flour across the pasta surface (don’t clump it).
- Pour warmed milk and chicken broth over the pasta. Add minced garlic and butter, then stir everything together.
- Spread the seasoned chicken over the pasta mixture, then add the broccoli florets.
- Cover the dish with foil and bake for 15 minutes (or 20 minutes if the milk and broth were cold).
- After baking, remove the foil and stir well. Add most of the cheese and stir again. Top with the remaining cheese.
- Return the dish to the oven. Bake for another 15-20 minutes until the top is golden and the sauce has thickened.
- Let it stand for a few minutes before serving.
How to Serve Ultra Lazy Creamy Chicken and Broccoli Pasta Bake
Serve this creamy pasta bake hot, right out of the oven. It’s perfect on its own but can also be paired with a fresh green salad or some garlic bread for a complete meal.
How to Store Ultra Lazy Creamy Chicken and Broccoli Pasta Bake
If you have leftovers, let them cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply warm in the oven or microwave until heated through.
Tips to Make Ultra Lazy Creamy Chicken and Broccoli Pasta Bake
- Feel free to add other vegetables like bell peppers or spinach for added nutrition.
- If you prefer, you can substitute the chicken with cooked sausage or a plant-based protein.
- Adjust the amount of cheese according to your preference for a creamier or cheesier texture.
Variation
For a lighter version, you can use low-fat milk and omit the butter. You can also try different types of cheese, such as mozzarella or a dairy-free alternative, to suit your dietary needs.
FAQs
Can I use frozen broccoli in this recipe?
Yes, you can use frozen broccoli. Just add it straight to the dish without thawing.
Can I make this dish ahead of time?
Absolutely! You can prepare everything up to the baking step, cover it, and store it in the fridge. When ready to eat, just bake as directed.
What can I serve with this dish?
This pasta bake is great on its own, but you can add a side salad or garlic bread for a more complete meal.
Enjoy making this Ultra Lazy Creamy Chicken and Broccoli Pasta Bake! It’s a sure winner for your dinner table!
Ultra Lazy Creamy Chicken and Broccoli Pasta Bake
Ingredients
Main Ingredients
- 400 g chicken tenderloin (raw), cut into 1.5cm pieces
- 250 g spiral pasta, uncooked Can substitute with other shapes
- 1 large broccoli, broken into small to medium florets Can substitute with cauliflower or other veggies
For the Sauce
- 1.5 cups chicken broth/stock, warmed
- 2 cups milk, warmed Any fat percentage
- 1 large garlic clove, minced
- ¼ cup flour (all-purpose/plain)
- 2 tbsp unsalted butter Recommended but optional
- 1 tsp dried thyme (or other herbs and/or spices of choice)
Cheese
- 1.5 cups shredded cheddar or colby cheese, tightly packed Can use pizza mix or other cheese types
Seasoning
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 200°C/390°F (180°C fan-forced).
- Sprinkle the chicken with salt, pepper, and thyme. Toss to coat evenly.
- Spread the uncooked pasta in a 23 x 33 cm / 9 x 13″ baking dish.
- Evenly sprinkle flour across the pasta surface.
- Pour warmed milk and chicken broth over the pasta. Add minced garlic and butter, then stir everything together.
Baking
- Spread the seasoned chicken over the pasta mixture, then add the broccoli florets.
- Cover the dish with foil and bake for 15-20 minutes.
- After baking, remove the foil and stir well. Add most of the cheese and stir again. Top with the remaining cheese.
- Return the dish to the oven and bake for another 15-20 minutes until the top is golden and the sauce has thickened.
- Let it stand for a few minutes before serving.
