Ultra Lazy Creamy Chicken And Broccoli Pasta Bake Food

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FAMILY NIGHT CHICKEN AND BROCCOLI PASTA BAKE



Family Night Chicken and Broccoli Pasta Bake image

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

1 1/2 cups dry small shaped pasta
3 cups fresh broccoli florets
2 Tbsp. olive oil
1 lb. chicken tenders, cut into bite size pieces
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
3/4 - 1 cup chicken broth
4 oz. cream cheese, cut into cubes
1 1/2 cups shredded mozzarella cheese, divided
2 Tbsp. shredded Parmesan cheese
Kosher salt and fresh black pepper

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



Chicken & broccoli pasta bake image

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

350g pasta shells or quills
200g broccoli, cut into very small florets and the stems thinly sliced
2 tbsp olive oil
350g boneless, skinless chicken breasts, thinly sliced
175g chestnut mushrooms, quartered
4 tbsp sundried tomato paste
80g soft cheese with garlic and herbs (such as Boursin)
284ml carton single cream
bunch of spring onions, finely sliced
85g mature cheddar, grated
1 garlic clove, finely chopped
50g flaked almonds

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

ONE-POT CREAMY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY



One-Pot Creamy Chicken and Broccoli Pasta Recipe by Tasty image

Here's what you need: oil, chicken breast, seasoned salt, pepper, small onion, broccoli, milk, bowtie pasta, shredded parmesan cheese, shredded mozzarella cheese

Provided by Camille Bergerson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 tablespoon oil
1 ½ lb chicken breast, cubed
1 teaspoon seasoned salt, divided
pepper, to taste
1 small onion, sliced
1 medium head broccoli
6 cups milk
1 lb bowtie pasta
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
  • Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
  • Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
  • Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
  • Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
  • Add in Parmesan and mozzarella. Stir until cheese is melted.
  • Stir in chicken until well incorporated.
  • Enjoy!

Nutrition Facts : Calories 1057 calories, Carbohydrate 115 grams, Fat 29 grams, Fiber 6 grams, Protein 80 grams, Sugar 25 grams

CREAMY CHICKEN AND BROCCOLI PASTA BAKE



Creamy Chicken and Broccoli Pasta Bake image

Cheesy, creamy and so delicious! This Chicken and Broccoli Pasta Bake is super easy to make with lots homemade sauce, tender chicken and perfectly cooked broccoli. Baked until hot and bubbly with melty mozzarella cheese on top!

Provided by Rachel Riesgraf

Categories     Dinner

Time 40m

Number Of Ingredients 15

8 ounces pasta ((I used rigatoni))
3 cups fresh broccoli florets ((about 1-2 heads))
4 tablespoons butter
1/2 yellow onion, finely chopped
1 pound chicken breast, cut into bite size pieces
2 garlic cloves, minced
1/4 cup flour
1 cup chicken broth
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 cup parmesan cheese, shredded
1/2 cup cheddar cheese, shredded
1 1/2 cups mozarella cheese, shredded

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil, then add the pasta. Careful not to overcook the pasta, as it will continue to cook in the oven. Once the pasta is about 2 minutes from al dente, add the broccoli and cook another 2 minutes. Drain and transfer to baking dish. I used a 8x10 inch dish.
  • Meanwhile, heat a large skillet over medium-high heat. Add 3 tablespoons butter, onion, and chicken. Cook until the chicken is lightly browned, about 5-7 minutes. The chicken will finish cooking in the oven.
  • Add the remaining tablespoon of butter and garlic to the skillet with the chicken and onion; cook for one minute. Mix in the flour and cook another minute. While mixing, slowly pour in the chicken broth then milk. Simmer for 3-4 minutes, until thickened to gravy consistency.
  • Remove the skillet from the heat and mix in the salt, pepper, nutmeg, parmesan, cheddar and 1/2 cup mozzarella cheese. Pour over the pasta and broccoli in the baking dish and mix together. Sprinkle with the remaining 1 cup of mozzarella cheese.
  • Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is lightly golden brown and the sauce is bubbling around the edges.

CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA



Creamy one-pan chicken & broccoli pasta image

Who doesn't love a creamy chicken pasta? If you don't have broccoli, there are so many alternatives - green beans, halved brussels sprouts or leafy greens

Provided by Good Food team

Categories     Dinner

Time 25m

Number Of Ingredients 11

1 tbsp olive oil, for frying
200g cooked chicken, torn into pieces
2 garlic cloves, thinly sliced
1 chicken stock cube
160g dried short pasta
100g frozen peas
200g long-stem broccoli, cut into 3-4 pieces
150g crème fraîche
1 lemon, juiced
30g parmesan, grated, plus extra to serve
small bunch fresh mint, leaves picked

Steps:

  • Drizzle a little oil into a large, high-sided frying pan set over a medium heat. When the pan is hot, add the chicken and garlic, and fry for 5 mins, stirring often so it doesn't burn. Pour in 900ml boiling water, then add the stock cube and pasta along with some seasoning. Bring to the boil, then cover and simmer for 8 mins.
  • Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.

Nutrition Facts : Calories 957 calories, Fat 54 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 49 grams protein, Sodium 2.5 milligram of sodium

CREAMY CHICKEN, PASTA AND BROCCOLI BAKE



Creamy Chicken, Pasta and Broccoli Bake image

A tasty one dish meal from Kraft. They kept it quite light, and it's still creamy and comforting. You can use any shaped pasta and try to go for the high fibre ones. Smart Pasta has the most fibre, but you can use whole wheat or whatever your favourite is. I listed whole wheat so the nutritional count would be better and Zaar doesn't accept Smart Pasta. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 1/2 cups whole wheat rotini pasta, uncooked
3 cups fresh broccoli florets
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1/2 cup low sodium chicken broth
1/4 cup light cream cheese spread
3/4 cup part-skim mozzarella cheese, shredded, divided
2 tablespoons lowfat parmesan cheese, grated

Steps:

  • Heat oven to 350°F Cook pasta as per package directions, adding broccoli for the last 3 minutes.
  • Meanwhile, heat large nonstick frying pan on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted. Remove from heat and stir in 1/2 cup mozzarella.
  • Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish; cover.
  • Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

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