This heartwarming chicken and broccoli pasta casserole combines tender chicken breast, crisp broccoli, and al dente penne in a rich, cheesy sauce. Topped with crispy breadcrumbs, it’s the ultimate comfort food that’s both nutritious and satisfying.
Ingredients
For the Pasta and Vegetables:
- 300g (10.5 oz) Penne Rigate
- 500g (17.6 oz) Broccoli florets
- 300g (10.5 oz) Chicken breast fillet
- 1 tablespoon (15ml) Olive oil
- Salt and freshly ground pepper to taste
For the Cheese Sauce:
- 200g (7 oz) Cheddar or Gouda, grated
- 4 tablespoons (60g) Butter, divided
- 2 tablespoons (15g) Whole wheat spelt flour
- 400ml (1⅔ cups) Whole milk (3.5% fat)
- 2 fresh sage sprigs
- 2 slices whole wheat toast
Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 25 minutes
- Total Time: 55 minutes
- Servings: 6
Step-by-Step Instructions
Preparing the Pasta and Vegetables
- Bring a large pot of salted water to boil
- Cook penne according to package instructions until al dente
- Drain pasta and set aside
- Clean and cut broccoli into small florets
- Blanch broccoli in boiling water for 3 minutes
- Drain and shock in cold water to maintain color
Cooking the Chicken
- Rinse chicken breasts and pat dry
- Cut into even-sized strips or cubes
- Heat olive oil in a large skillet
- Cook chicken for 2-3 minutes over high heat
- Season with salt and pepper
- Remove from pan and set aside
Making the Cheese Sauce
- Melt 2 tablespoons butter in saucepan
- Add flour and cook for 1 minute
- Gradually whisk in milk
- Bring to simmer, cook 2-3 minutes until thickened
- Remove from heat
- Stir in grated cheese
- Season with salt and pepper
Assembly and Baking
- Preheat oven to 180°C (360°F) or 160°C (320°F) fan
- Chop sage leaves finely
- Combine pasta, broccoli, chicken, and sage in casserole dish
- Pour cheese sauce over mixture
- Remove crusts from toast and crumble
- Melt remaining butter, mix with breadcrumbs
- Sprinkle over casserole
- Bake 20-25 minutes until golden
Nutritional Information
Per serving:
- Calories: 520
- Protein: 32g
- Carbohydrates: 48g
- Fat: 24g
- Fiber: 5g
- Calcium: 320mg
- Iron: 2.5mg
Expert Cooking Tips
- Cook pasta slightly under al dente as it will continue cooking in the oven
- Don’t skip blanching the broccoli – it ensures perfect texture
- Grate cheese while still cold for easier handling
- Let casserole rest 5-10 minutes before serving
- Use freshly grated cheese for better melting
- Create a smooth sauce by adding milk gradually
Variations and Substitutions
- Pasta Options: Use whole wheat penne or any short pasta
- Cheese Choices: Try Gruyere, Fontina, or mixed cheese blend
- Protein Alternatives: Turkey, rotisserie chicken, or tuna
- Vegetable Options: Add cauliflower, peas, or carrots
- Dietary Modifications: Use gluten-free pasta and breadcrumbs
- Herbs: Substitute thyme, rosemary, or basil for sage
Storage and Make-Ahead Tips
- Refrigerator: Store up to 3 days in airtight container
- Freezer: Freeze unbaked casserole up to 2 months
- Make-Ahead: Assemble day before, refrigerate, bake when needed
- Reheating: Cover with foil, heat at 350°F until warm
- Portion Control: Divide into individual containers for easy meals
Common FAQs
Q: Can I prepare this casserole ahead of time?
A: Yes, assemble up to 24 hours in advance, refrigerate, and bake when ready. Add extra 5-10 minutes to baking time if cold.
Q: How do I prevent the sauce from becoming grainy?
A: Use room temperature milk and add it gradually while whisking constantly. Don’t overheat the sauce after adding cheese.
Q: Can I use frozen broccoli?
A: Yes, thaw and drain well before using. Skip the blanching step as frozen broccoli is pre-blanched.
Q: What’s the best way to reheat leftovers?
A: Reheat covered in a 350°F oven until hot throughout, about 20 minutes. Add a splash of milk if needed.
This comforting casserole combines protein-rich chicken, nutrient-packed broccoli, and satisfying pasta in a creamy cheese sauce. Perfect for busy weeknights, it’s a complete meal that provides both nutrition and satisfaction. Make extra to enjoy throughout the week or freeze for future meals.
