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Cheesy Chicken and Broccoli Pasta Bake

A close-up serving of Cheesy Chicken and Broccoli Pasta Bake with melted cheese and a golden breadcrumb topping.
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A simple recipe for a comforting baked pasta dish featuring tender chicken, crisp broccoli, and a rich, creamy cheese sauce.

Ingredients

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  • 1 pound dried pasta (penne or rotini)
  • 2 cups cooked, shredded chicken breast
  • 3 cups fresh broccoli florets
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Add the broccoli florets to the boiling water during the last 3 minutes of cooking. Drain the pasta and broccoli well and set aside.
  3. While the pasta cooks, prepare the cheese sauce. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add the cheddar cheese and half of the mozzarella cheese, stirring until completely melted and smooth.
  6. In a large bowl, combine the cooked pasta, drained broccoli, shredded chicken, and the cheese sauce. Mix gently until everything is evenly coated.
  7. Pour the mixture into the prepared baking dish. Top evenly with the remaining mozzarella cheese and sprinkle the panko breadcrumbs over the top.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving.

Notes

  • For a quicker preparation, use pre-cooked rotisserie chicken.
  • You can substitute Gruyere or Monterey Jack cheese for some of the cheddar for a different flavor profile.
  • To make this dish ahead of time, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookerycourier.com/cheesy-chicken-and-broccoli-pasta-bake/