Description
A comforting and family-friendly Chicken and Broccoli Pasta Bake featuring tender chicken, fresh broccoli, and pasta in a creamy, cheesy sauce. Quick to prepare and perfect for busy weeknights or cozy weekends.
Ingredients
- 1 1/2 cups dry small shaped pasta
- 3 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1 pound chicken tenders, cut into bite-sized pieces
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 to 1 cup chicken broth
- 4 ounces cream cheese, cut into cubes
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 tablespoons shredded Parmesan cheese
- Kosher salt and fresh black pepper to taste
Instructions
- Cook pasta in salted water one minute shy of al dente according to package instructions. In the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
- In a bowl, toss chicken with paprika, garlic powder, onion powder, and salt and pepper.
- Heat olive oil in a large sauté pan over medium-high heat and cook chicken for a few minutes until no longer pink on the outside.
- Add chicken broth and let it come to a simmer. Once simmering, add cream cheese and stir until melted, allowing small speckles of cream cheese to remain.
- Stir in 3/4 cup mozzarella until melted. The sauce will slightly thicken.
- Turn off heat and gently fold in cooked pasta and broccoli.
- Transfer to a baking dish, cover with foil, and bake in a preheated 375°F (190°C) oven for 15 minutes.
- Top with the remaining mozzarella cheese and Parmesan cheese.
- Bake, uncovered, for about 3 minutes or until cheese is melted.
- Let rest for 5 minutes before serving.
Notes
- Use whole wheat pasta for a healthier alternative.
- Substitute chicken thighs for juicier, more flavorful meat.
- Sprinkle red pepper flakes before serving for a spicy kick.
- For a vegetarian version, omit chicken and add more vegetables like bell peppers or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 15 minutes or in the microwave until hot.
- Frozen broccoli can be used if thawed and drained well.
- This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
- Freeze before baking for up to 3 months; thaw overnight before baking.
- Small shaped pasta like penne, rotini, or gemelli works best.
- To make gluten-free, use gluten-free pasta and chicken broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
