Chicken and Broccoli Pasta Bake
Chicken and broccoli pasta bake is an easy, creamy comfort food that blends rotisserie chicken and broccoli in a cheesy sauce.
Equipment
- large pot
- jug or small bowl
- large baking dish
Ingredients
Pasta and Broccoli
- 250 g spiral pasta (see my notes for substitutions)
- 300 g fresh broccoli florets from 1 large head of broccoli
Sauce
- 2 teaspoons butter
- 300 ml thickened cream heavy cream
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
Chicken and Cheese
- 300 g cooked chicken shredded (I used rotisserie chicken)
- 50 g parmesan cheese finely grated
- 1 teaspoon fresh thyme leaves
- 40 g mozzarella cheese grated
Instructions
Preparation Steps
- Preheat oven to 180°C.
- Cook the pasta in a large pot of salted water according to the package directions (less 1 minute), adding in broccoli for the last 2 minutes.
- Drain and return to the pot, then stir through the butter allowing it to melt then set aside.
- While the pasta cooks, in a jug or small bowl whisk together cream, garlic powder, onion powder, mustard and salt.
- Add chicken, parmesan, thyme and cream mixture to pasta and broccoli, stirring well to coat.
- Transfer the pasta mixture into a large baking dish (20 x 30cm/8 x 12"), sprinkle mozzarella cheese over the top and bake for 20 - 25 minutes until brown on top and heated through.
Notes
The best substitute for spiral pasta would be another shaped pasta such as penne, ziti, rigatoni or orecchiette, rather than something long and thin like spaghetti. The water won't come back to the boil after you add the broccoli to the pot with the pasta, that's ok.
Nutrition
Serving: 1servingCalories: 741kcalCarbohydrates: 55gProtein: 43gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 171mgSodium: 735mgPotassium: 679mgFiber: 4gSugar: 5gVitamin A: 1848IUVitamin C: 68mgCalcium: 315mgIron: 3mg
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