ULTRA LAZY CREAMY CHICKEN AND BROCCOLI PASTA BAKE
Recipe video above. One for all those busy nights - a complete HEALTHY meal all made in one baking dish. 5 minutes prep, pop it in the oven, then out comes perfectly cooked chicken and broccoli pasta bake smothered in a creamy sauce. Serves 4 - 5.
Provided by Nagi
Categories Mains
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).
- Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
- Spread pasta in a baking dish. Sprinkle over flour.
- Pour over milk and broth, add garlic and butter. Stir.
- Spread chicken over the top, then broccoli.
- Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
- Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
- Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
- Stand for a few minutes then serve immediately!
Nutrition Facts : ServingSize 363 g, Calories 348 kcal
CHICKEN BROCCOLI PASTA BAKE
Provided by Martha
Time 1h30m
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Cut cooked chicken into bite sized pieces, set aside.
- Cook pasta according to package directions except make it a little undercooked.
- While pasta is cooking, blanch broccoli in boiling salted water for 1 ½ minutes then cool under cold water to stop cooking process. Set aside.
- Heat milk to hot in a sauce pan but do not boil. Hold on heat.
- In a large bowl, mix Boursin cheese, heavy cream, sour cream, beaten egg and the two cups of shredded cheddar. Set aside.
- In a pan larger than the milk pan, heat butter until melted and add onions and cook for three minutes, then add flour to form a thick roux. Cook four minutes over medium until the raw flour smell is gone. Add hot milk to the butter and flour mixture one third at a time, whipping during each addition. Add salt, pepper, nutmeg and mustard and stir to combine. Remove from heat.
- Drain hot pasta and add to large bowl with cheese mixture and stir to combine.
- Add cooked chicken and blanched broccoli and stir to combine.
- Finally stir in the hot milk mixture and pour into a four quart casserole dish that has been sprayed with kitchen pan spray. Mixture will be loose but firms up after it comes out of the oven and rests.
- In a small bowl mix crushed Ritz, butter and cheddar and sprinkle over the top of the casserole dish.
- Bake for 45 minutes uncovered. Remove from oven and let rest for 10-15 minutes before serving.
FAMILY NIGHT CHICKEN AND BROCCOLI PASTA BAKE
The coziest chicken and broccoli pasta bake made with REAL ingredients, simple steps, and hardly any time in the kitchen!
Provided by Katya
Categories Main
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Cook pasta in salted water one minute shy of al dente according to package instructions. Last 2 minutes of cooking, stir in 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 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. It's okay to have small speckles of cream cheese. It will incorporate when baked. 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 degree F 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.
Nutrition Facts : Calories 531 calories, Sugar 2.9 g, Sodium 685.6 mg, Fat 18.3 g, SaturatedFat 6.2 g, TransFat 0 g, Carbohydrate 22.9 g, Fiber 2.7 g, Protein 66.5 g, Cholesterol 192.3 mg
CHICKEN & BROCCOLI PASTA BAKE RECIPE
Chicken and Broccoli Pasta Bake is a simple and delicious weeknight dinner that the whole family will love.
Provided by Becky Hardin
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 375℉. Spray 9x13 pan with non-stick cooking spray.
- Cook the penne pasta in a large pot of boiling water for 9 minutes. Add broccoli to the pot and increase the heat to return to a boil. Cook for one more minute. Drain noodles and broccoli in a colander and run under cold water to stop the cooking process. Nothing is worse than mushy broccoli!
- Heat the oil in a large skillet, and add the chicken,onion, salt and pepper. Cook for 5 minutes on medium heat and then add the mushrooms and garlic and cook for 4 more minutes. Remove from heat and stir in the alfredo sauce and chicken broth. Add the penne pasta, broccoli, ½ cup mozzarella cheese and stir gently. Pour into prepared pan.
- Sprinkle with remaining 1 cup mozzarella cheese and parmesan cheese.
- Cook, uncovered, for 20-25 minutes.
- Serve warm and enjoy!
Nutrition Facts : Calories 592 kcal, Carbohydrate 54 g, Protein 29 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1185 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHICKEN AND BROCCOLI PASTA BAKE
Make and share this Chicken and Broccoli Pasta Bake recipe from Food.com.
Provided by MarieRynr
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375*F.
- Cook the pasta in a large pan of boiling salted water for 6 minutes, then add the broccoli and cook for 5 to 6 minutes longer, until the pasta is just cooked.
- Drain well and return to pan.
- Heat the oil in a wide pan and add the chicken pieces.
- Fry until lightly browned.
- Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream.
- Gently simmer until the cheese has melted, stirring, until the sauce is thickened slightly.
- Season with salt and pepper.
- Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish.
- Level the top.
- Mix the spring onions, cheddar, garlic and almonds and sprinkle over the pasta.
- Bake for 20 minutes until golden.
Nutrition Facts : Calories 814.1, Fat 36.9, SaturatedFat 14.7, Cholesterol 116.6, Sodium 369.5, Carbohydrate 77.9, Fiber 7.1, Sugar 6.1, Protein 44.6
CHICKEN AND BROCCOLI PASTA BAKE
Nice hearty meal that doesn't take a great deal to prepare. Fills you up and is excellent for diabetics. Use a ready-made barbecue chicken to make it easier.
Provided by Susie T
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degrees C.
- Lightly spray olive oil over baking dish.
- Place pasta in a pot of boiling water and cook as per packet instructions.
- Drain well.
- Combine pasta, broccoli, onion and chicken and place in the baking dish.
- Mix together sour cream, milk, soup mix and salt and pepper if desired and pour over the pasta.
- Sprinkle cheese over top and bake for about 25 minutes or until golden in colour.
CREAMY CHICKEN AND PASTA BAKE
Take your classic chicken and pasta bake to a whole new level! Creamy Chicken and Pasta Bake features multigrain rotini pasta and three types of cheese.
Provided by My Food and Family
Categories Pasta
Time 40m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
- Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min., stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel; cook and stir on low heat 1 min. or until melted. Remove from heat. Stir in 1/2 cup mozzarella.
- Drain pasta mixture. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.
- Bake 15 min. or until heated through. Sprinkle with remaining cheeses; bake, uncovered, 3 min. or until mozzarella is melted.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 42 g
BROCCOLI CHEDDAR CHICKEN PASTA BAKE RECIPE BY TASTY
Here's what you need: unsalted butter, all purpose flour, half & half, kosher salt, onion powder, ground black pepper, ground nutmeg, celery salt, shredded mozzarella cheese, shredded cheddar cheese, Kroger® Brand Frozen Broccoli Florets, Kroger® Brand Grilled Chicken Breast Dices, Kroger® Brand 100% Whole Grain Salad Rotini Pasta, Kroger® Brand Italian Herb Focaccia
Provided by Kroger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler to high.
- Melt the butter in a medium pot over medium-high heat. Whisk in the flour until fully incorporated, then toast for about 30 seconds, or until slightly darkened in color.
- Add the half-and-half and whisk until the flour mixture has completely dissolved. Reduce the heat to medium-low and simmer for 3-4 minutes, or until the liquid has thickened lightly.
- Stir in the kosher salt, onion powder, black pepper, nutmeg, and celery salt. Add the shredded mozzarella and 1 cup of the shredded cheddar, and whisk until completely melted and smooth, 2-3 minutes.
- Remove the pot from the heat and fold in 1½ cups Kroger® Brand Frozen Broccoli Florets, 1¼ cups Kroger® Brand Grilled Chicken Breast Dices, and the cooked Kroger® Brand 100% Whole Grain Salad Rotini Pasta.
- Transfer the pasta to an 8"x13" baking dish and spread in an even layer. Sprinkle the remaining ½ cup Kroger® Brand Frozen Broccoli Florets, remaining ½ cup Kroger® Brand Grilled Chicken Breast Dices, and remaining ¾ cup shredded cheddar cheese on top.
- Place the dish under the broiler for 3-6 minutes, or until the cheese on top has melted and is lightly browned and crispy.
- Serve immediately with Kroger® Brand Italian Herb Focaccia.
- Enjoy!
CHICKEN & BROCCOLI PASTA BAKE
This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan
Provided by Good Food team
Categories Lunch, Pasta, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
- Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
- Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
- Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
- Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
- Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
- Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.
Nutrition Facts : Calories 665 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.42 milligram of sodium
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