Creamy Broccoli and Chicken Pasta Bake
If you’re looking for a dish that’s equal parts comforting and flavorful, Creamy Broccoli and Chicken Pasta Bake is here to save the day! It’s a rich, creamy, cheesy meal that combines tender chicken thighs, pasta, and vibrant broccoli florets all baked to perfection. Whether it’s a weeknight dinner or a cozy weekend feast, this recipe guarantees satisfied appetites and clean plates.
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The beauty of this dish lies in its simplicity. With easy-to-find ingredients and straightforward steps, anyone can whip up this restaurant-worthy pasta bake. Plus, the gooey mozzarella topping adds the perfect finishing touch. Ready to give it a try? Let’s dive in!
Why You’ll Love Creamy Broccoli and Chicken Pasta Bake
- One-Pan Wonder: Fewer dishes to clean! Everything comes together in one pan before finishing in the oven.
- Balanced Flavor: The tang of lemon, creamy sauce, and well-seasoned chicken create a symphony of tastes.
- Family Favorite: This is a dish both adults and kids will rave about.
- Customizable: Easily swap broccoli for your favorite veggies or add extra spices for a personalized twist.
What You Need to Make Creamy Broccoli and Chicken Pasta Bake
You’ll need pantry staples like pasta, butter, and chicken broth, along with fresh ingredients like broccoli and chicken thighs. The key to this dish’s deliciousness is the perfect blend of cheeses, spices, and a squeeze of lemon to brighten up the flavors. For detailed measurements, check the recipe card below.
How To Make Creamy Broccoli and Chicken Pasta Bake
1
Cook the Chicken
Heat 1 tablespoon of oil in a large pan. Season chicken thighs with Magic Poultry Seasoning, Badia Complete Seasoning, and granulated garlic. Cook until golden brown and fully done. Remove from the pan and set aside.
2
Sauté the Aromatics
In the same pan, melt the butter. Add diced onion and minced garlic, sautéing until they become fragrant and slightly golden.
3
Prepare the Creamy Sauce
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle boil, then add the fusilli pasta. Cover and let cook for 5 minutes to infuse the flavors.
4
Add the Broccoli
Stir in the broccoli florets and season with salt, pepper, or additional poultry seasoning if desired. Cover the pan again and cook until the broccoli is tender, and the pasta reaches an al dente texture.
5
Finish the Sauce
Stir in the grated parmesan and a squeeze of fresh lemon juice. Add the cooked chicken back to the pan, ensuring everything is coated in the creamy sauce.
6
Bake to Perfection
Top the mixture with mozzarella cheese and transfer it to a preheated oven. Bake at 350°F for 10 minutes, or until the cheese is melted and bubbly.
Commonly Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well too, just make sure not to overcook them to keep the meat juicy.
Can I make this ahead of time?
Yes! Prepare everything up until the baking step, then cover and refrigerate. When ready to serve, pop it in the oven and bake as directed.
What other vegetables can I use?
Feel free to swap broccoli for spinach, zucchini, or even bell peppers for a fresh twist on this dish.
Can I freeze leftovers?
This pasta bake freezes well! Store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Creamy Broccoli and Chicken Pasta Bake
Ingredients
- 2 cups fusilli pasta
- 4 tbsp butter
- ½ onion diced
- 3 garlic cloves minced
- 1 3/4 cup heavy cream
- 1¾ cups chicken broth
- 1 bag broccoli florets cut small
- ½ cup grated parmesan
- ½ cup mozzarella cheese
- 4 chicken thighs 1 tbsp oil for cooking
- 3 tbsp Badia complete seasoning
- 1 tbsp granulated garlic
- 3 tbsp Magic Poultry seasoning
- salt and pepper to taste
- 1 Lemon squeezed
Instructions
- Heat 1 tbsp oil in a pan and cook chicken until golden brown done. Remove and Set aside.
- In the same pan, melt butter. Add diced onion and garlic. Sauté until fragrant.
- Pour in heavy cream and chicken broth. Bring the mixture to a boil. Add fusilli pasta, cover, and cook for 5 minutes.
- Stir in broccoli florets. Season with salt and pepper (or more poultry seasoning if desired). Cover and cook until broccoli is tender and pasta is al dente.
- Stir in grated parmesan and lemon. Add the cooked chicken back to the pan.
- Top the mixture with mozzarella cheese. Transfer to a preheated oven and bake at 350°F for 10 minutes.
