Creamy Chicken and Broccoli Pasta Bake
A one dish dinner of raw pasta, chicken, broccoli, milk, and broth baked until creamy and topped with melted cheddar.
Equipment
- 9x13 inch baking dish
- Aluminum foil
- Cutting board and knife
- Box grater
Ingredients
Main Ingredients
- 14 oz chicken tenderloins raw, cut into 2/3 inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried thyme
- 8 oz spiral pasta uncooked
- 4 cup broccoli florets small to medium, from 1 large head
- ¼ cup all purpose flour
- 1 ½ cup low sodium chicken broth warmed
- 2 cup milk warmed, any fat percentage
- 1 cloves garlic large, minced
- 2 tbsp unsalted butter
- 1 ½ cup shredded cheddar or Colby cheese tightly packed
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F. Season. Coat the chicken with the salt, pepper, and thyme.
- Layer. Spread the dry pasta in a 9x13 inch dish and sprinkle the flour over it. Pour. Add the warm milk and broth, the garlic, and the butter, then stir to combine.
- Top. Arrange the chicken over the pasta and add the broccoli. Cover. Seal tightly with foil and bake for 15 to 20 minutes.
- Cheese. Uncover, stir, mix in most of the cheese, and sprinkle the rest over the top.
- Finish. Bake uncovered for 15 to 20 minutes, until golden and bubbling, with chicken at 165 degrees F.
- Settle. Rest for 5 minutes before serving.
Notes
Substitutions: Use boneless chicken breast cut into 2/3 inch pieces, or swap in cauliflower for some of the broccoli.
Tips: Warm the milk and broth first and seal the foil tightly for even cooking.
Storage: Refrigerate for up to 3 days and reheat until steaming hot. Freezing is not recommended.