Chicken Pasta Bake

What could be better than a creamy, cheesy, chicken-packed pasta dish with broccoli florets to boot? This family favorite meal is super simple and insanely delicious. It just may be the perfect midweek dinner.

Course dinner, Main, Side Dish

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 472kcal

Author Imma

Ingredients

2 chicken breasts, cut into chunks (about 2 cups)
2 tablespoons (28ml) vegetable oil
2 teaspoons (10g) minced garlic
1 medium onion, chopped
2 teaspoons (2g) fresh thyme
3 tablespoons (42g) butter
3 tablespoons (30g) flour
2 cups (500ml) chicken broth
½ cup (120ml) milk
2 cups (200g) uncooked fusilli pasta, cooked according to package instructions (or any pasta of choice)
3-4 cups (213-284g) broccoli florets
1 cup (132g) mozzarella cheese, grated and divided
1-2 teaspoons (4-8g) salt-free Cajun or Creole seasoning
salt and pepper to taste
parsley to garnish

Instructions

Preheat the oven to 350℉ (180℃).
Season chicken cubes with salt, followed by salt-free Cajun Creole seasoning. Stir until thoroughly combined.
Heat oil in a large skillet, stir in the chicken, and cook for 3-5 minutes or until slightly browned.
Add minced garlic, stir for about a minute, followed by chopped onion and thyme, and cook until onions wilted—about 4 more minutes. Then remove and set aside.
Heat a 10-inch oven-safe skillet and add butter. As soon as butter melts, whisk in the flour. Continue whisking until the flour is thoroughly mixed with butter, then cook for about a minute.
Slowly add chicken broth, a little at a time, followed by the milk; you don't want the mixture to form lumps. Bring to a simmer, then turn the heat down to medium so it simmers gently and slightly thickens into a cream sauce (5-6 minutes)—season with salt and pepper to taste.
Turn off the heat, then stir in the pasta, broccoli, and about a cup of cheese, chicken mixture, and Creole seasoning. Adjust seasonings to your liking with salt and pepper, then top with the remaining cheese.
Bake, uncovered, at 350°F (180℃) for 15 minutes or until heated through.
Allow to cool slightly. Serve hot and garnish with chopped parsley if desired.

Notes

Make sure the butter absorbs the flour completely before adding the milk and chicken broth to avoid lumps in the sauce. When you add the liquids, add them slowly and keep mixing the sauce the whole time.
Don't overcook the pasta; go for al dente here. Remember your casserole is going in the oven for 15 minutes, and the pasta will finish cooking.
Also, drain your pasta well before adding it to the sauce. If there's still a lot of water with your pasta, it will make the sauce runny.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used

Nutrition