Irresistible Creamy Broccoli and Chicken Pasta Bake

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Description:
This creamy broccoli and chicken pasta bake is the ultimate comfort food, perfect for a family dinner or meal prep. The dish combines tender pasta, juicy chicken, and fresh broccoli, all smothered in a rich and cheesy cream sauce. Baked to perfection with a golden, crispy top, this casserole is hearty, flavorful, and packed with nutritious ingredients.

Ingredients:

For the Pasta Bake:

  • Pasta (penne, rigatoni, or fusilli): 12 oz (340 g)
  • Cooked chicken breast (shredded or cubed): 2 cups (250 g)
  • Broccoli florets: 2 cups (200 g)
  • Butter: 2 tbsp
  • All-purpose flour: 2 tbsp
  • Milk: 2 cups (480 ml)
  • Heavy cream: ½ cup (120 ml)
  • Cheddar cheese (shredded): 1 ½ cups (150 g)
  • Parmesan cheese (grated): ½ cup (50 g)
  • Garlic (minced): 2 cloves
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Paprika: ½ tsp (optional for color and flavor)

Optional Ingredients (for extra flavor):

  • Cooked bacon (crumbled): ¼ cup (50 g)
  • Red pepper flakes: ¼ tsp (for a spicy kick)
  • Fresh parsley or basil (chopped): 2 tbsp
  • Mushrooms (sliced): ½ cup (60 g)
  • Mozzarella cheese (shredded): ½ cup (50 g)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
  2. Cook the pasta and broccoli:
    Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 2-3 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli, and set aside.
  3. Make the creamy sauce:
    In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the flour and cook for another 1-2 minutes, creating a roux. Slowly whisk in the milk and cream, stirring constantly to prevent lumps. Simmer for 3-4 minutes, until the sauce begins to thicken.
  4. Add the cheese and seasoning:
    Remove the sauce from the heat and stir in the shredded cheddar, Parmesan, salt, pepper, and paprika (if using). Mix until the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning if necessary.
  5. Assemble the bake:
    In a large bowl, combine the cooked pasta, broccoli, and chicken. Pour the creamy cheese sauce over the mixture and stir to coat everything evenly. If using any optional ingredients like bacon, mushrooms, or red pepper flakes, fold them in at this stage. Transfer the mixture to the prepared baking dish.
  6. Bake the dish:
    Top the pasta with any remaining cheese (you can use extra cheddar, mozzarella, or Parmesan). Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling. If you prefer a crispier top, broil for an additional 2-3 minutes at the end.
  7. Serve:
    Let the pasta bake cool for a few minutes before serving. Garnish with fresh herbs like parsley or basil if desired.

Tips for Success:

  • Undercook the pasta: Cook the pasta slightly underdone (al dente) since it will continue cooking in the oven.
  • Use fresh broccoli: Blanch the broccoli in the pasta water for only a few minutes to keep it vibrant and slightly crisp.
  • Add breadcrumbs for crunch: For a crispy top, sprinkle breadcrumbs mixed with a little melted butter and Parmesan over the dish before baking.

Recommendations:

  • Make it ahead: This pasta bake can be assembled ahead of time and stored in the fridge for up to a day before baking.
  • Freeze leftovers: It freezes well; simply cover tightly and freeze for up to 2 months. Reheat in the oven from frozen or after thawing.
  • Serve with sides: Pair the pasta bake with a simple green salad or garlic bread for a complete meal.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 500
  • Protein: 32 g
  • Fat: 25 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Sugar: 4 g
  • Sodium: 750 mg

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