Welcome to my blog!

Chicken and Broccoli Pasta Bake

15 Minutes + 20 Minutes Cooking


4 servings

My Chicken and Broccoli Pasta Bake is a nostalgic trip back to comforting family dinners and the warmth of home. We’ve taken the timeless pairing of juicy, tender chicken and bright, crunchy broccoli, and nestled them in a bed of perfectly al dente pasta, drenched in a velvety cream sauce. The crowning glory? A golden crust of heavenly, melty cheese that promises a delightful crunch with every bite.



Adjust Servings
300 grams uncooked pasta
450 grams chicken breasts
1/2 broccoli
1 tablespoon olive oil
1 red onion
3 garlic cloves
200 ml heavy cream
125ml chicken broth
1 tablespoon butter
100 grams parmesan cheese
1 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1 teaspoon salt
To Finish
150 grams shredded cheese
Nutritional Information
865 Calories
47 g Fat
48 g Protein
61 g Carbs
5 g Sugars


Prepare the Pasta
Start by preparing the pasta: boil water in a large pot, add a pinch of salt and then add the uncooked pasta. Cook according to package instructions until al dente. Drain and set aside. While the pasta is cooking, cut your chicken breasts into bite-size pieces and season them with sweet paprika, black pepper, and salt.
In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic cloves, sautéing until the onion becomes translucent. Add the seasoned chicken to the skillet and cook for about 5-7 minutes, or until the chicken is cooked through.
Mark as complete
Bake the Pasta!
Cut the broccoli into small florets and add to the skillet. Continue to cook for a few more minutes until the broccoli is slightly tender but still retains its vibrant green color. Pour in the heavy cream, chicken broth, and butter. Stir until the butter has melted and the mixture starts to simmer. Add the parmesan cheese and stir until it's fully incorporated into the sauce.
Now, add your cooked pasta to the skillet and stir until the pasta is fully coated in the creamy sauce. Preheat your oven to 200°C. Transfer the pasta mixture to a baking dish and sprinkle with the shredded cheese. Bake in the preheated oven for about 10 minutes, or until the cheese is melted and slightly golden.
Mark as complete
It's crucial to not overcook your pasta in the boiling water since it will continue to cook in the oven. Aim for al dente pasta (firm to the bite) when boiling.
Make sure the chicken is thoroughly cooked before adding the broccoli. Cut into a piece to ensure there's no pink inside.
Avoid overcooking the broccoli during the sautéing process. It should be bright green and slightly tender when you add the cream and broth. It will continue to cook in the oven.
For a beautiful golden top, you might want to switch your oven to broil for the last 2 minutes of baking. Keep a close eye on it to prevent burning.
If you're looking for a lighter option, you can use half-and-half or milk instead of heavy cream. Just remember the sauce won't be as thick.
Feel free to use your favorite cheese for topping. Mozzarella, cheddar, or a blend would work great.
Store leftovers in an airtight container in the refrigerator. They should last for about 3-4 days.

Leave a Reply

Your email address will not be published. Required fields are marked *