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A tray of creamy pasta bake

Chicken and Broccoli Pasta Bake (creamy!)

Creamy, saucy, cheesy and not too heavy. This easy 35-minute chicken and broccoli pasta bake is the perfect weeknight comfort meal!
The generous amount of creamy white sauce (a light bechamel sauce) in this recipe means there is no chance this pasta bake will turn out dry.
4.86 from 14 votes
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 543kcal

Ingredients

  • 500 g / 1 pound chicken breast cut into large bite-size, about 2.5cm/1 inch cubes
  • 1½ head broccoli quartered
  • 350 g / 12 ounces dried shell pasta or other preferred pasta shapes
  • ½ teaspoon dried oregano or thyme
  • 1 brown onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • salt & pepper
  • ⅓ cup heavy cream aka thickened cream
  • ½ cup freshly grated parmesan cheese ~50g
  • 1½ cup freshly grated mozzarella cheese ~150g

Light bechamel sauce (creamy white sauce)

  • 2 tablespoon butter
  • 2 tablespoon plain flour
  • 1 cup milk full fat or reduce- fat
  • 1 cup chicken stock

Instructions

  • Preheat oven to 230°C/450°F (210°C fan-forced).
  • Boil broccoli in a large pot of salted water for 2 minutes then remove with a slotted spoon and set aside to cool. In the same pot of water (add more water if needed), cook pasta according to packet instructions. (note 1)
  • Whilst pasta is cooking, heat olive oil in a large, non-stick frypan. Add chicken breasts and spread it out into a single layer, season with salt and pepper. Cook on high heat for about 2 minutes before turning the chicken once and cook for a further 2 minutes. (note 2) Remove chicken and set aside.
  • In the same pan, add butter, onions and garlic. Fry on medium heat for 3 minutes then stir in flour. Once a thick paste is formed, add milk, stir well until milk thickens then stir in stock. Bring up to a boil then turn the heat off.
  • The broccoli should be cool enough to touch by now. Cut into small bite-sized florets.
  • Now, add browned chicken including juices back into the pan along with broccoli, cream, oregano, salt and pepper. Bring up to boil then turn the heat off.
  • In a large casserole oven dish, add cooked pasta and pour in creamy chicken and broccoli. Mix well with a spatula. It should be quite saucy.
  • Top with grated mozzarella cheese and parmesan cheese. Bake for 15 minutes or until golden brown, on the middle shelf.
  • Allow the pasta bake to set for 10 minutes before serving.

Notes

1. Boil broccoli in salted water adds flavour to the broccoli AND help the broccoli retain its vibrant colour.
2. Turn the chicken once will help add golden caramelisation on the chicken. Moving the chicken constantly will result in the chicken getting watery too quickly. 
Leftovers/storage Lasts up to 4 days in the fridge and up to 6 months in the freezer. Make sure to store in airtight containers. 
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 543kcal | Carbohydrates: 47g | Protein: 37.1g | Fat: 23.4g | Saturated Fat: 12.2g | Cholesterol: 158mg | Potassium: 626mg | Fiber: 2.1g | Sugar: 4.9g | Calcium: 359mg | Iron: 3mg