Ultra Lazy Creamy Chicken and Broccoli Pasta Bake
A delicious and comforting meal that combines chicken, broccoli, and pasta in a creamy, cheesy bake, perfect for busy weeknights.
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.
Notes
Serve hot, great on its own or paired with a fresh green salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Can use frozen broccoli directly in the dish.