Cheesy Chicken Broccoli Pasta Bake (Printer-Friendly Version)
Loaded with chicken, pasta, and broccoli in creamy cheese sauce. Family favorite comfort dish, perfect for any gathering.
# Required Ingredients:
→ For the Bake
01 -
350 g penne pasta
02 -
500 g boneless, skinless chicken breast, cut into small cubes
03 -
1 large head broccoli, cut into bite-sized florets (about 350 g)
04 -
2 tablespoons olive oil
05 -
30 g unsalted butter
06 -
1 medium onion, finely diced
07 -
3 garlic cloves, minced
08 -
30 g plain flour
09 -
1 teaspoon Italian seasoning
10 -
1 teaspoon fine sea salt, plus extra to taste
11 -
1/2 teaspoon freshly ground black pepper
12 -
250 ml whole milk
13 -
300 ml chicken stock
14 -
120 ml half-and-half
15 -
50 g freshly grated Parmesan cheese
16 -
200 g mozzarella cheese, coarsely grated
17 -
Nonstick cooking spray for baking dish
# Step-by-Step Instructions:
01 -
Preheat oven to 200°C and lightly grease a 33x23 cm baking dish with nonstick cooking spray.
02 -
Bring a large pot of salted water to the boil. Add broccoli florets and blanch for 2 minutes until bright green and crisp-tender. Remove with slotted spoon, set aside.
03 -
In the same boiling water, cook penne pasta according to package instructions until al dente. Drain well without rinsing.
04 -
Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and sauté for 6–7 minutes until golden and cooked through. Set chicken aside.
05 -
In the same skillet, melt butter. Add diced onion and minced garlic. Cook for 3–4 minutes until softened and translucent.
06 -
Sprinkle flour, Italian seasoning, salt, and pepper over the onion mixture. Stir and cook for 1–2 minutes to form a roux.
07 -
Gradually whisk in milk and chicken stock, stirring constantly to prevent lumps. Bring to a gentle boil, reduce heat, then add half-and-half. Cook until thickened.
08 -
Return the browned chicken and blanched broccoli to the skillet. Combine well to coat with the sauce.
09 -
Transfer the mixture to the prepared baking dish. Add cooked penne and mix gently to combine.
10 -
Sprinkle evenly with grated Parmesan and mozzarella, ensuring full surface coverage.
11 -
Bake uncovered for 15–20 minutes until golden and bubbling. Let rest 5 minutes before serving.
# Handy Cooking Tips:
01 -
Blanching broccoli ensures a crisp-tender texture, preventing sogginess during baking.
02 -
Letting the bake rest before serving guarantees cleaner portions and better flavor meld.
03 -
Pre-shredded cheeses contain additives that inhibit melting; freshly shredding improves texture.
04 -
If the cheese browns too quickly, tent the dish with foil to avoid burning.