Ultra Lazy Creamy Chicken and Broccoli Pasta Bake
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
5
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Calories
348 kcal
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Course
Main Course
Ultra Lazy Creamy Chicken and Broccoli Pasta Bake
Description
The Ultra Lazy Creamy Chicken and Broccoli Pasta Bake combines raw chicken tenderloin pieces seasoned with salt, pepper, and thyme, uncooked spiral pasta, broccoli florets, and a sauce made from flour, warm chicken broth, and milk. Garlic and butter add flavor and richness. After assembling in a baking dish, the casserole is baked covered to allow the pasta to cook and the sauce to thicken.
Once partially baked, the dish is stirred thoroughly to distribute the sauce and ingredients evenly, then shredded cheddar cheese is folded in with some reserved for topping. Returning the casserole to the oven uncovered melts and browns the cheese topping, creating a golden crust. The final texture combines tender chicken, soft pasta, and broccoli with a creamy, flavorful sauce and cheesy top.
This dish can be served immediately after standing a few minutes. Adjustments to pasta shape and vegetables are possible, and freezing is generally not recommended due to sauce texture changes. The method offers a convenient alternative to traditional béchamel-based bakes, prioritizing ease with reliable results.
Notes clarify best pasta shapes, vegetable preparation, cheese choices, oven variations, and alternative vegetable and protein suggestions, as well as freezing and reheating considerations.
Ingredients
- 400g / 14 oz chicken tenderloin breast or thigh, cut into 1.5cm / 3/5" pieces, raw
- salt
- black pepper
- 1 tsp thyme or other herbs and/or spices of choice, dried
- 250g / 8 oz spiral pasta See Note 1 for other shapes, uncooked
- 1/4 cup flour (all purpose / plain)
- 1 1/2 cups chicken broth warmed, or chicken stock
- 2 cups milk , warmed (any fat %)
- 1 garlic minced, large clove
- 2 tbsp / 30g butter recommended but optional, unsalted
- 1 broccoli or 2 medium broccoli or cauliflower, broken into small to medium florets (Note 2 for subs, large
- 1 1/2 cups (tightly packed) cheddar cheese or tasty cheese, pizza mix etc, Note 3, shredded, or colby cheese
Instructions
- Preheat oven to 200°C/390°F (180°C fan-forced).
- Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
- Spread pasta in a 23 x 33cm / 9 x 13" baking dish. Sprinkle flour all across the surface (don't dump in clump else it won't dissolve). Pour over milk and broth, add garlic and butter. Stir.
- Spread chicken over the top, then broccoli.
- Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
- Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
- Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
- Stand for a few minutes then serve immediately!
Notes
- Use spiral pasta to avoid flour clumping; if using penne or macaroni, dissolve flour in a small amount of milk before adding.
- Break broccoli into small florets to ensure thorough cooking; thaw and drain frozen broccoli or cauliflower before use.
- Cheddar and Colby work well; mozzarella has milder flavor but can be used for topping.
- Cooking times vary by oven strength; if undercooked, continue baking covered; if overbrowned, cover and bake longer.
- Frozen leftovers may show sauce separation but maintain flavor; refrigerate and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 363g | |
| Calories | 348cal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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