Make weeknight dinner a success with this comforting Chicken and Broccoli Pasta Bake recipe. This easy casserole combines tender chicken and pasta with healthy veggies in a creamy cheddar cheese sauce.
Preheat the oven to 350ºF. Grease a 11X7 inch or 2 quart baking dish and set aside.
In a large pot cook the pasta to 3 minutes less than al dente, and 4 minutes less if using gluten-free pasta. Add the broccoli to the boiling pasta and cook together for two additional minutes. Drain and rinse with cold water to stop the cooking. Set aside.
Meanwhile, in a large deep skillet heat the oil over medium-high heat. Add the chicken and season with ¼ tsp salt and ⅛ tsp pepper. Cook until the chicken is no longer pink on the outside. It’s okay if it is not cooked through yet. Add the garlic and cook 30 seconds longer.
Reduce the heat to low, and add the butter to melt. Sprinkle with the flour, remaining ½ tsp salt, ⅛ tsp pepper, onion powder, dry mustard, and nutmeg. Stir to coat the chicken. Gradually add in the broth, scraping up browned bits at bottom of pan.
Pour in the milk. Increase the heat to medium and simmer to thicken, about 2 minutes, stirring constantly. Gradually stir in 1 cup cheese until melted. Remove from the heat. Gently stir in the pasta and broccoli.
Transfer to the prepared baking dish. Sprinkle the casserole with the remaining cheese. Cover securely with a large piece of greased foil. Bake for 20 minutes, or until hot throughout. Remove the foil and bake 5 minutes longer, or until the cheese is bubbly.
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Notes
gluten-free adaptations
The recipe calls for dried pasta, such as rotini or penne. Gluten-free pasta shapes are more limited so use what is available, as long as it is a short pasta shape.
When boiling GF pasta, do not add salt. I find the gluten-free starches absorb salt more than regular pasta, overly salting the casserole.
The most important tip is adjusting the boiling time. Gluten-free pasta has a tendency to become mushy, or break apart. Therefore, when boiling cook for 4 minutes less than al dente. It will finish cooking when the broccoli is added and in the oven.
substitutions and modifications
This casserole makes a great general "formula" recipe to make many different versions. Below are some suggested modifications to try.
Cheese - I use sharp cheddar for flavor and it pairs fabulously with broccoli. However, swiss, colby, mozzarella, a combination with parmesan, or any melting cheese will work. Freshly grated is preferred to eliminate graininess.
Protein - Instead of chicken breasts, use tenderloins, thighs, leftover chicken, or add chopped ham.
Veggies - Add or substitute mushrooms, cauliflower, onions, peas, carrots, or roasted vegetables. If using any frozen veggies, thaw first and pat dry.
Toppings - Other than the cheese topping, try crushed crackers, a mixture of cheese, panko, or gluten-free bread crumbs.
storing, freezing, and reheating tips
Chicken and broccoli pasta casserole will keep for 2-3 days refrigerated in an airtight container.HOW TO REHEAT:Take out a serving size and place on a microwave safe dish. Heat at 50% power for 2 minutes. Mix gently and finish heating at full power for 1-2 minutes, or until heated through. HOW TO FREEZE / HEAT UNBAKED:
Assemble the casserole, cool completely, and cover tightly. Freeze for up to 3 months.
When ready to serve, thaw completely in the refrigerator overnight.
Bake according to directions, covering with foil so it doesn’t become dry.
It may need an extra 10-15 minutes to warm through.
HOW TO FREEZE / REHEAT BAKED:
Divide into serving-size portions and freeze up to 3 months.
Thaw serving in the refrigerator.
Microwave at 50% power until almost heated through, stirring occasionally. Finish heating at full power to warm completely.