Honestly, I Could Eat This Every Week
Okay, so let’s get one thing straight—there are fancier dinners out there, but Chicken and Broccoli Pasta Bake just gets me. Like, on a Tuesday when it’s raining and I’ve lost my patience but I still want something that feels like a hug, I’ll pull out this recipe. My brother calls it "green chicken macaroni" and my gran (bless her) once burnt the top but didn’t even care—it still vanished in one sitting. Oops, I’m rambling. Anyway. This is the pasta bake that made me slightly famous among my mates in uni because it reheats like a dream, and one time I forgot the cheese but accidentally invented a new topping (tortilla chips, weirdly worked?).
Why You’ll Love This—No, Really
I make this when I want something easy, and maybe semi-healthy because broccoli’s involved, but mostly because my family actually gobbles it up without any complaints. Even my anti-veg cousin asks for seconds! (He probably picks the broccoli out, but hey, effort counts.) It’s cheesy, creamy, and comforting, and honestly, sometimes I just need to load everything in a casserole dish and forget about it for 30 minutes. Plus, no one has ever stormed out of family dinner over it. Not even once. Trust me, that’s a win.
Stuff You’ll Need (Ingredients)
- 2 medium chicken breasts, diced (or hey, rotisserie chicken if you’re running on empty—works just fine!)
- 250g pasta (penne, fusilli, whatever you can scoop with a big spoon—macaroni if I’ve run out of everything else)
- 1 head of broccoli, chopped into smallish florets (if you can only find frozen broccoli, just use that. Gran always did)
- 1 can of condensed cream of chicken soup (or cream of mushroom, works a treat, even if my husband thinks it’s "cheating")
- ¾ cup milk (sometimes I thin with a splash of chicken stock—tastes richer, I think)
- 1 generous cup shredded cheddar cheese (I’ll sneak in a handful of mozzarella if it’s lurking in the fridge)
- 1 teaspoon garlic powder (or fresh garlic, but who has the energy?)
- A handful of breadcrumbs (or crumbled crackers; crushed crisps in desperation, honestly not the worst)
- Salt and pepper, obviously
How I Actually Make It—No Need for Perfection
- Preheat your oven to 200°C (about 400°F or, as my aunt says, ‘bloody hot’). Grease your favorite baking dish—mine’s 9x13 inches (or thereabouts, I swear it doesn’t matter much).
- Cook your pasta in salted water but—here’s the key—get it out when it’s just a bit firm, al dente, because it’ll go soft baking. (Learned that one the soggy way.) Drain but don’t rinse.
- Meanwhile, if using raw chicken, give it a quick sear in a pan with some oil—till just cooked. I sometimes let it go a bit golden. Rotisserie chicken folks, you get to sit and sip tea while I cook mine.
- Throw your broccoli into the pasta pot for the last 3 minutes or so, then drain with the pasta. (It should turn bright green and make you feel like you’ve done something good for your body.)
- In a big bowl (or straight into the casserole dish if you’re feeling wild), stir together the soup, milk, half the cheese, garlic powder, chicken, pasta, broccoli, salt, and pepper. Give it a good mix—it looks a bit dodgy at this stage but just trust me.
- Spoon it all into your baking dish. Top generously with the rest of the cheese, then the breadcrumbs. Here’s where I always sneak half a spoonful for myself—just a chef’s privilege, right?
- Bake until the top is bubbly and golden, about 25 to 30 minutes; sometimes I have to give it a quick broil to get those crispy bits. That always gets my lot flocking to the kitchen.
A Few Notes—Lessons Learned the Hard Way
- If you forget to pre-cook the broccoli, it’ll be a tad crunchy—actually, some people like it that way, but little ones may revolt.
- Bread topping: too much and it can get a bit dry on top, so less is more. (I learned that after an unfortunate crouton incident.)
- Using up leftover roast veg in here is surprisingly good—carrots, peas, even green beans. Some combos… less so (no to beetroot, ever again).
- You can swap in whole-wheat pasta, but it’ll make the dish a bit more earthy—my dad calls that “taste of the farm.”
Variations I’ve Actually Tried (and Some I Regret)
- Add crispy bacon—no one’s ever been mad at bacon in a pasta bake.
- Stir in a bit of Dijon mustard into the sauce for a subtle zing. Tastes fancier and only takes a spoonful.
- Swap cheddar for pepper jack if you want mild heat, or a sprinkle of blue cheese crumbled on top (just a little, trust me, it’s strong stuff!)
- One time I tried using quinoa instead of pasta—wasn’t bad, but honestly, I missed the noodles. Wouldn’t bother again.
Equipment? Or Just Improvise
- Baking/casserole dish (I once used an oven-safe skillet when my dish was MIA. Worked just fine.)
- A saucepan, a colander, and maybe a frying pan if you’re cooking the chicken
- Big ol’ mixing spoon. No fancy gadgets required. I find a wooden spoon stirs it best, but if I’m honest, clean hands work in a pinch (don’t tell Mum).
How I Store It (Not That There's Ever Any Left)
Covers and keeps in the fridge for up to 3 days, but honestly in my house it rarely makes it past the first evening. Reheats surprisingly well in the microwave or oven, though I sometimes have to splash a little milk on top so it doesn’t go dry. That said, I actually think it’s better the next day—but don’t quote me.
What to Serve With—Or Just Gobble Straight Up
We usually eat it with a leafy salad and a bit of garlic bread (my cousin calls dibs on the crispy corner pieces first). Though, on cold winter nights, I see nothing wrong with just serving a giant scoop of this on its own as the main event.
Pro Tips I Learned (Usually by Messing Up First)
- Don’t skip precooking the pasta or it’ll be a gluey disaster. I once thought I could just toss it in dry with extra liquid—bad idea, total regret.
- If you’re grating cheese, go coarse rather than fine. Fine shred looks nice but disappears into the bake, and you want those stringy bits.
- Give the bake a quick rest before serving—ten minutes maybe? That way it sets a bit and isn’t lava hot. I’ve scorched my mouth more than once from impatience (worth it, but still).
FAQ—You Folks Really Ask the Best Questions
- Can I freeze this pasta bake?
- Yeah, you can, though I won’t lie—it comes out a bit softer after thawing. If you’re freezing it, I’d undercook the pasta a smidge. Honestly, we never have leftovers that last that long, but my friend Steph saves half for later and says it’s still decent.
- Can I use different veggies?
- Absolutely, mate! Cauliflower’s good; peas are easy; spinach kinda melts away though. Mushrooms are decent if you want earthy vibes.
- It looks a bit dry—help?
- Just stir in a splash more milk or cream before baking. Sometimes I forget and just pile on more cheese on top. Works for me!
- I hate canned soup. Can I make a from-scratch sauce?
- You’re ambitious (go you!). Just whip up a quick white sauce (butter, flour, milk, stock cube, and a heap of cheese). It’s extra washing up, so…
- What if I don’t have breadcrumbs?
- Crushed crackers, crisps (really), or skip it entirely. I’ve used stale naan bread torn up. No one complained (they might not have noticed, either).
Oh, right—almost forgot. If you get distracted (like me) and leave it in the oven a bit too long so the corners go a little more brown—don’t panic. That’s just extra flavor, promise. Enjoy!
Ingredients
- 2 cups cooked chicken breast, shredded
- 8 oz (225 g) penne pasta
- 2 cups broccoli florets
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup breadcrumbs
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
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2Cook the pasta in a large pot of salted boiling water according to package instructions. Add broccoli florets during the last 2 minutes of cooking. Drain and set aside.
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3In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add milk, whisking constantly, until the sauce thickens. Stir in garlic powder, salt, pepper, and half of the Parmesan cheese.
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4In a large bowl, combine the cooked pasta, broccoli, shredded chicken, and cheese sauce. Mix well and pour into the prepared baking dish.
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5Top with mozzarella cheese, remaining Parmesan cheese, and breadcrumbs. Bake for 25-30 minutes until golden and bubbly.
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6Let cool for a few minutes before serving. Enjoy your Chicken and Broccoli Pasta Bake!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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