There’s something undeniably comforting about a bubbling, cheese-topped casserole fresh from the oven. This Chicken and Broccoli Pasta Bake combines tender chicken, nutritious broccoli, and al dente pasta in a rich, cheesy sauce that’s guaranteed to satisfy even the pickiest eaters. Perfect for weeknight dinners, this versatile dish can be prepared ahead of time and customized to suit your taste preferences.
Ingredients
- 300g (10.5oz) penne pasta
- Salt, for pasta water and seasoning
- 500g (1.1lb) broccoli
- 400g (14oz) chicken breast
- 1 tablespoon olive oil
- Freshly ground black pepper
- 200g (7oz) cheddar or gouda cheese, grated
- 4 tablespoons (60g) butter, divided
- 2 tablespoons whole wheat spelt flour
- 400ml (1⅔ cups) whole milk (3.5% fat)
- 2 sprigs fresh sage
- 2 slices whole wheat bread
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente (typically 8-10 minutes). Drain in a colander and set aside.
- Blanch the broccoli: Clean the broccoli and cut into small florets. In a pot of boiling salted water, blanch the broccoli florets for 3 minutes. Drain immediately and set aside. (For extra convenience, you can use the same water you used for the pasta.)
- Cook the chicken: Rinse the chicken breast fillets under cold water and pat dry with paper towels. Cut into strips or bite-sized cubes. Heat the olive oil in a large skillet over high heat. Add the chicken pieces and sauté for 2-3 minutes until golden brown on the outside but still juicy. Season with salt and pepper. Remove from the pan and set aside.
- Prepare the cheese sauce: Grate the cheddar or gouda cheese if not already grated. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the whole wheat spelt flour and stir constantly for about 1 minute to create a roux. Gradually whisk in the milk, stirring continuously to prevent lumps. Bring to a gentle boil, then reduce heat and simmer for 2-3 minutes until the sauce thickens. Remove from heat and stir in the grated cheese until melted and smooth. Season with salt and pepper to taste.
- Prepare the herb and topping: Wash the sage sprigs, pat dry, and finely chop the leaves. Remove the crusts from the bread slices and tear or process into coarse crumbs. Melt the remaining 2 tablespoons of butter in a small pan over medium heat. Add the bread crumbs and toast until lightly golden, stirring frequently.
- Assemble the casserole: Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan ovens (gas mark 2-3). In a large casserole dish or baking dish, combine the cooked pasta, blanched broccoli, sautéed chicken, and chopped sage. Pour the cheese sauce over everything and gently toss to coat evenly. Sprinkle the buttered breadcrumbs over the top in an even layer.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, until golden brown and bubbling. Let stand for 5 minutes before serving.
Nutritional Information and Timing
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4-6
Nutritional Information (per serving, based on 6 servings):
- Calories: 480
- Protein: 30g
- Carbohydrates: 40g
- Fat: 22g
- Fiber: 6g
- Sodium: 450mg (varies based on salt added)
Cooking Tips and Tricks
- Pasta perfection: Cook the pasta just shy of al dente as it will continue to cook in the oven. This prevents it from becoming mushy in the final dish.
- Broccoli doneness: The blanching time is intentionally short to keep the broccoli bright green and slightly crisp, as it will soften further during baking.
- Cheese variations: For the best cheese sauce, use a combination of cheeses. Try mixing sharp cheddar with a meltable cheese like Gouda or Gruyère for complexity and optimal texture.
- Roux technique: For a lump-free sauce, ensure your butter and flour mixture is cooked for at least a minute before adding cold milk gradually while whisking continuously.
- Make-ahead tip: This casserole can be assembled up to the baking stage and refrigerated for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
- Breadcrumb enhancement: For extra flavor in your breadcrumb topping, add a tablespoon of grated Parmesan or a pinch of Italian herbs to the mixture before sprinkling over the casserole.
- Testing doneness: The casserole is ready when the edges are bubbling and the top is golden brown. If the top browns too quickly, cover loosely with foil.
Variations and Substitutions
- Vegetarian option: Omit the chicken and double the broccoli, or substitute with 400g of firm tofu cubes or chickpeas for protein.
- Gluten-free adaptation: Use gluten-free pasta and replace the flour with cornstarch or a gluten-free flour blend. Use gluten-free bread for the topping.
- Dairy-free possibility: Substitute the butter with olive oil, the milk with unsweetened almond or oat milk, and use dairy-free cheese alternatives.
- Vegetable variations: Add or substitute other vegetables like cauliflower, bell peppers, peas, or spinach. For leafy greens, add them directly without blanching.
- Protein alternatives: Turkey, shrimp, or leftover rotisserie chicken work wonderfully in this dish.
- Whole grain boost: Use whole wheat pasta instead of regular penne for added fiber and nutrients.
- Spice it up: Add red pepper flakes, a dash of hot sauce, or some Dijon mustard to the cheese sauce for a flavor kick.
Common FAQs
Q: Can I freeze this casserole?
A: Yes, you can freeze it either before or after baking. If freezing unbaked, do not add the breadcrumb topping until ready to bake. Frozen casseroles should be thawed overnight in the refrigerator before baking. Add 10-15 minutes to the baking time if still cold.
Q: How do I know when the cheese sauce is thick enough?
A: The sauce should coat the back of a spoon and when you run your finger through it, the line should remain clear. If it’s too thin, continue simmering; if too thick, add a splash more milk.
Q: What can I use instead of sage?
A: Thyme, rosemary, oregano, or tarragon all work well. Fresh herbs provide the best flavor, but dried herbs can be substituted at one-third the amount.
Q: My casserole seems dry after baking. What went wrong?
A: The pasta may have absorbed too much sauce. Next time, make the sauce slightly thinner or use slightly less pasta. Adding ¼ cup of the pasta cooking water to the sauce can also help maintain moisture.
Q: Can I prepare this in a slow cooker?
A: While not ideal for the full recipe, you can prepare the components separately and combine in the slow cooker on low for 1-2 hours. Add the breadcrumb topping and broil for a few minutes before serving for that crispy finish.
Storage and Make-Ahead Tips
- Refrigerator storage: Leftovers can be refrigerated in an airtight container for up to 3-4 days.
- Freezer storage: Freeze in portion-sized airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For best results, reheat in a 350°F (175°C) oven for 20 minutes or until heated through. Microwave individual portions on medium power, covered with a damp paper towel to prevent drying out.
- Make-ahead components: Cook pasta, blanch broccoli, and prepare cheese sauce up to 2 days ahead. Store separately in the refrigerator and assemble just before baking.
- Freezer meal prep: Double the recipe and freeze half in a disposable aluminum baking dish for a future meal. Label with the date, contents, and baking instructions.
This creamy, comforting Chicken and Broccoli Pasta Bake is versatile enough for both weeknight dinners and special occasions. The combination of tender chicken, nutritious broccoli, and creamy cheese sauce creates a balanced one-dish meal that’s sure to become a family favorite. Whether prepared exactly as written or customized with your favorite ingredients, this casserole delivers satisfaction in every bite!
