Cheesy Chicken Broccoli Bake (Print Version)
Creamy sauce with chicken, broccoli, and cheesy pasta baked to bubbly goodness. Great for cozy family time.
# Ingredients:
→ Main Ingredients
01 -
16 oz penne pasta
02 -
2 medium heads of broccoli, diced into small chunks
03 -
3 chicken breasts, boneless and skinless, sliced into inch-sized pieces
→ Sauce Ingredients
04 -
½ cup grated Parmesan cheese
05 -
2 tsp minced garlic
06 -
1 medium yellow onion, chopped finely
07 -
1 Tbsp olive oil
08 -
1 tsp kosher salt
09 -
1 cup low-sodium chicken stock
10 -
½ tsp black pepper
11 -
1 cup milk
12 -
½ cup shredded mozzarella (1½ cups total for topping)
13 -
2 Tbsp unsalted butter
14 -
2 Tbsp all-purpose flour
15 -
½ cup half-and-half cream
16 -
1 tsp Italian herbs
# Steps:
01 -
Set the oven to 400°F. Spray a rectangular casserole dish (9x13 size) with nonstick spray. Put the dish aside.
02 -
Boil a large pot of water. Add broccoli pieces and let boil for 2 minutes. Cool them down and cut into smaller manageable pieces.
03 -
Cook pasta in the boiling water following the directions on its package, then drain it and leave it to the side.
04 -
Drizzle olive oil into a big skillet over medium-high flame. Cook chicken chunks for 6-7 minutes, just until they get some color but aren't cooked through. Pull the pieces out of the pan.
05 -
In the same pan, warm butter until it melts. Toss in the onions and garlic, stirring them for about 3-4 minutes.
06 -
Mix in flour, seasonings, salt, and pepper. Cook while stirring for a minute or two. Pour in the milk and chicken stock, letting it bubble. Then mix in half-and-half, chicken, and broccoli before turning off the heat.
07 -
Pour the chicken-broccoli mixture into your oiled casserole dish. Add your pasta and give it all a good stir.
08 -
Spread mozzarella and Parmesan across the top. Pop the dish in the oven for 15-20 minutes, or until the top gets golden and bubbly.