Chicken and Broccoli Pasta Bake

Dish of pasta, with a spoon scooping out a serve.

My Chicken and Broccoli Pasta Bake is the ideal meal when you’re short on time but want to enjoy a warm and comforting meal. It is easy and tasty, packed with flavour, and a meal that the whole family will enjoy. Cooked chicken, pasta and broccoli are combined in a creamy, cheesy sauce, turned into a casserole dish and finished with a sprinkling of breadcrumbs which become deliciously crispy when baked.

Course Dinner, Main Course

Cuisine Italian Inspired

Prep Time 30

Cook Time 20

Standing Time 10

Total Time 55

Servings people

Calories 841kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Pasta Base:

200 g (7 oz) dried fusilli pasta See Note 1
300 g (10.5 oz) broccoli florets – cut into bite-size pieces
300 g (10.5 oz) shredded cooked chicken See Note 2

For the Creamy Sauce:

3 large cloves garlic - minced
3 spring onions/scallions - finely sliced (white and some of the green)
¼ cup (60 g) butter
¼ cup (40 g) plain/all-purpose flour See Note 3
3 ½ cups (875 ml) milk
¾ cup (70 g) freshly grated Parmesan cheese See Note 4
1 teaspoon fresh thyme - finely chopped See Note 5
sea salt and freshly ground black pepper - to taste See Note

For the Breadcrumb Topping:

1 cup (90 g) panko breadcrumbs
¼ cup (60 g) butter - melted

Instructions

Preheat your oven to 180 degrees C (355 F).
In a large saucepan of boiling water, add a generous quantitiy of sea salt to season well.
Add your pasta and cook it until it is very al dente.
One minute before you remove the pasta, add the broccoli florets.
Drain the broccoli and pasta in a colander and set aside.
In the same saucepan that you cooked the pasta, on medium heat, melt the butter.
Add the garlic and spring onions and cook for 2 minutes, being careful to not let the garlic burn.
Add in the flour and stir well with a whisk and cook for 1 minute.
Add half the milk, whisking constantly to avoid lumps forming. Add the remaining milk and increase the heat to medium high.
As the sauce starts to thicken, add in the parmesan cheese and thyme and whisk to combine.
Season with sea salt and freshly ground black pepper.
Stir until the sauce resembles pouring cream consistency (takes about 5-7 minutes after increasing the heat).
Add the pasta, broccoli and chicken to the sauce. Check that the dish is well seasoned.
Grease a 30 x 20 cm (12 x 8 inches) baking/casserole dish and add the pasta mixture to the dish.
In a small frying pan, melt the remaining butter and once melted, mix through the panko breadcrumbs. Top the pasta with the breadcrumbs.
Bake for 20 minutes or until golden and crispy on top.
Remove from the oven and set the Pasta Bake aside for about 10 minutes. This will give it time to firm up a little and help it to hold its shape when serving.
Serve with additional Parmesan cheese if you wish.

Video

Notes

Pasta: use a short pasta of your choice. A tubular pasta, such as rigatoni or penne, is a good choice as the sauce becomes trapped in the tubes. Be sure to choose those with ribbed sides so the sauce doesn’t slide off. It is important to undercook your pasta as it will cook further when baked.
Chicken: I have used shredded rotisserie chicken - it has great flavour and makes this recipe so easy. If you prefer, you can use shredded poached chicken breast. If cooking your own chicken breast, I recommend cooking in chicken stock for the best flavour.
Gluten-free option: for a gluten-free option, use the appropriate flour, pasta and breadcrumbs.
Parmesan: use good quality, freshly grated Parmesan or Grana Padando.
Thyme: strip the leaves from the stems. If you use dried thyme, use ⅓ the amount and ensure that your dried thyme is fresh, or the flavour will be dull.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
Make in advance: store covered in the fridge up to 24 hours ahead. When ready, sit the dish at room temperature for about 20 minutes and bake as per the recipe instructions. If baking from cold, it will need a few extra minutes in the oven.
Freezing: you can also freeze the prepared dish. Allow the dish to cool completely before wrapping well with cling wrap to avoid freezer burn. Freeze for up to two months. When you’re ready to cook, defrost in the refrigerator. Remove from the fridge about 20 minutes before cooking as per the recipe.
Leftovers: store in an airtight container in the fridge for up to 3 days. If the pasta has been at room temperature for 2 hours, it should be discarded. Ideally, if you can see that you will have leftovers, cover them as soon as they are cool and refrigerate.
Reheating: If the dish is a little dry, add a tablespoon of water or milk. Cover the dish with foil and reheat at 180 degrees C (355 F) for 20-30 minutes or until heated throughout.

Nutrition