Description
This Ultra Lazy Creamy Chicken and Broccoli Pasta Bake is a simple, comforting dish perfect for busy weeknights. Tender pieces of chicken and fresh broccoli are baked together with spiral pasta in a rich, creamy cheese sauce that melts beautifully into every bite. With minimal prep and hands-off cooking in the oven, it’s a flavorful, hearty meal that the whole family will love.
Ingredients
Scale
Chicken
- 400g / 14 oz chicken tenderloin, breast or thigh, cut into 1.5cm pieces
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried thyme (or other herbs/spices of choice)
Pasta & Sauce
- 250g / 8 oz spiral pasta, uncooked
- 1/4 cup all purpose (plain) flour
- 1 1/2 cups chicken broth/stock, warmed
- 2 cups milk (any fat %), warmed
- 1 large garlic clove, minced
- 2 tbsp / 30g unsalted butter (optional but recommended)
Vegetables
- 1 large broccoli or 2 medium broccoli or cauliflower heads, broken into small to medium florets
Cheese
- 1 1/2 cups (tightly packed) shredded cheddar or colby cheese (or tasty cheese, pizza mix, etc.)
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan-forced) to prepare for baking the pasta dish.
- Season Chicken: Generously sprinkle the chicken pieces with salt, pepper, and dried thyme. Toss well to coat all pieces evenly with the seasoning.
- Combine Pasta and Sauce Base: Spread the uncooked spiral pasta evenly in a 23 x 33 cm (9 x 13 inch) baking dish. Sprinkle the flour evenly over the pasta surface, avoiding clumps. Pour warmed milk and chicken broth over the pasta. Add the minced garlic and butter, then stir gently to combine all ingredients.
- Add Chicken and Broccoli: Spread the seasoned chicken pieces over the pasta mixture, then add the broccoli florets on top, ensuring even distribution.
- Bake Covered: Cover the baking dish tightly with foil and bake in the oven for 15 minutes if liquids are warm, or 20 minutes if they were cold, to begin cooking the pasta, chicken, and broccoli.
- Stir and Add Cheese: Remove foil carefully, then stir the mixture well to combine. Add most of the shredded cheese, stir again thoroughly, then top with the remaining cheese evenly.
- Final Bake: Return the dish to the oven uncovered and bake for an additional 15 to 20 minutes until the top is golden brown and the sauce has thickened to a creamy consistency.
- Rest and Serve: Let the bake stand for a few minutes after removing from the oven to set, then serve immediately while warm and cheesy.
Notes
- Pasta: Spiral pasta is preferred to avoid flour clumping. For penne, ziti, or macaroni, dissolve flour first in a small amount of milk before mixing into the dish.
- Broccoli: Use small florets for thorough cooking. For frozen broccoli or cauliflower, thaw and drain well to prevent excess liquid.
- Cheese: Cheddar or Colby cheese provides rich flavor and melts well. Avoid using low-quality brands or mozzarella alone as they may affect texture or flavor.
- Troubleshooting: Oven heat can affect cooking time. If undercooked, bake longer covered with foil. If browning too fast, cover with foil or tray and continue baking.
- Alternative Veggies: Can substitute with canned tuna, diced frozen veggies like carrots, corn, peas, and baby spinach for an even lazier version.
- Freezing: Not ideal for freezing due to sauce texture, but leftover reheating from fridge is fine.
- Nutrition Approximation: Nutrition information is based on 5 servings, using chicken tenderloin, 1.5 tbsp butter, and 1 cup shredded cheese.
Nutrition
- Serving Size: 1/5 of the recipe
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
