Chicken Broccoli Pasta Bake
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
347 kcal
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Course
Lunch
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Cuisine
American, International
Chicken Broccoli Pasta Bake
Description
This Chicken Broccoli Pasta Bake starts by cooking spiral pasta to al dente along with fresh broccoli added toward the end to keep it crisp. Chicken breast pieces are seasoned with paprika, garlic powder, onion powder, salt, and pepper before being sautéed in olive oil until cooked. Fresh spinach is wilted in the pan, then combined with marinara sauce and chicken broth. The cooked pasta, broccoli, Parmesan, and part of the mozzarella are stirred into the sauce mixture and transferred to a baking dish, topped with remaining mozzarella and Parmesan. Baking at 375°F melds the flavors, and a final broil adds a golden cheese crust. This bake offers a balanced combination of tender chicken, slightly crisp broccoli, flavorful sauce, and melted cheese suited for family meals.
Ingredients
- 8 oz spiral pasta rotini, regular or brown rice
- 3 cups broccoli cut into small florets, fresh florets
- 1 tablespoon olive oil
- 1 chicken breast 8 ounces, skinless and boneless, cut into bite-size pieces, large, or 2 small
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups spinach fresh
- 3.5 cups marinara sauce I recommend Rao's
- ¼ cup chicken broth
- ½ teaspoon red pepper flakes
- ⅓ cup Parmesan Cheese grated
- 1 cup mozzarella cheese divided, shredded
Instructions
- Preheat oven to 375°F. Spray 9×13 baking dish with non-stick cooking spray.
- Bring a large pot of salted water to a boil and add pasta. Cook according to package until pasta is al dente (no more than 6 minutes total). In the last 2 minutes, stir in broccoli florets. Strain pasta and broccoli, run under cold water to stop cooking, and set to the side.
- In a mixing bowl, toss chicken pieces with paprika, garlic powder, onion powder, and salt and pepper.
- Heat a large saute pan with olive oil to medium-high. Add seasoned chicken pieces and cook for 4 - 5 minutes total, until no longer pink on the outside.
- Add fresh spinach, mix, and cook for 1 - 2 minutes until wilted.
- Remove from heat and add pasta sauce, chicken broth, and stir.
- Add the cooked pasta, broccoli, parmesan cheese, and ½ cup mozzarella cheese. Gently stir to combine, then pour into prepared baking dish.
- Top with the leftover mozzarella cheese and extra parmesan.
- Bake for 10 - 14 minutes. Then broil for 2 - 4 minutes until the cheese is melted, bubbly, and slightly browned.
Notes
- Use brown rice pasta to make this casserole gluten free.
- Frozen broccoli is not recommended as it may become mushy; fresh broccoli florets provide better texture.
- Chicken thighs can be substituted for breasts; trim excess fat and cut into bite-sized pieces.
- Leftovers keep well refrigerated for up to four days; cover with foil or store in airtight containers.
- Reheat leftovers in the microwave for 1–2 minutes or in the oven at 350°F for 10–15 minutes covered with foil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 599mg | 25% |
| Potassium | 845mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2293IU | 46% |
| Vitamin C | 16mg | 18% |
| Calcium | 193mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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