Chicken and broccoli pasta bake
Bring everyone to the table with this creamy chicken and broccoli pasta bake. Tender chicken, fresh broccoli, and pasta are wrapped in a smooth, cheesy sauce and baked under a golden cheddar topping. Finished with a bubbling top and a luxuriously creamy centre, this is comfort food at its best.
Ingredients
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350 g
Pasta
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450 g
Chicken
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1
Broccoli head
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1
Onion
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2
Garlic cloves
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1 tbsp
Butter
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1 tbsp
Plain flour
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200 ml
Cream
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100 g
Cheddar cheese, grated
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1 tsp
Salt
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¼ tsp
Grated nutmeg
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1 tsp
Dried thyme
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½ tsp
Chilli flakes
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Freshly ground black pepper
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
You can use both fresh and frozen broccoli in the recipe. When using frozen broccoli, you will need about 300–350 g of frozen broccoli florets and otherwise follow the recipe the same way as with fresh broccoli. Whether using fresh or frozen, it is just as important not to overcook it as well as to drain it thoroughly after boiling to avoid making the bake soggy.
FAQ: Questions about chicken and broccoli pasta bake
You might have some questions about this chicken and broccoli pasta bake, and fret not! Read below to find answers to the most common questions, so you can succeed with it every time.
Can I make chicken and broccoli pasta bake in advance?
Yes, you can make chicken and broccoli pasta bake ahead of time. Follow the recipe until you have mixed everything in the baking dish. Then, instead of putting it in the oven, let it cool, cover well with cling film and/or aluminium foil, and refrigerate or freeze it. Store it in the fridge for 2-3 days or in the freezer for 1–3 months. To finish it, preheat your oven to 200 °C. Bake for 20 minutes if refrigerated, or 30–40 minutes if frozen. You can add a little milk to loosen the sauce if necessary.
Why is my sauce too thick?
Your sauce might be too thick if you use too much flour or not enough liquid when making the roux. Also, simmering the sauce for too long can cause too much liquid to evaporate, making the sauce thicker. Baking it for too long can also dry it out and thicken it. Fix it by slowly mixing in more milk, cream, or reserved pasta water until the sauce becomes smooth and creamy.
Why is my sauce too thin?
A thin sauce is usually caused by the flour not being cooked long enough, using too little flour, or adding the milk or cream too quickly. If all the liquid is added at once, the sauce may not thicken properly. Extra moisture from under-drained pasta or broccoli can also make the sauce watery. To fix this, let the flour cook gently in the pan before adding any liquid, then pour in the milk or cream gradually while stirring. Allow the sauce to simmer until it thickens, and make sure the pasta and vegetables are well drained before mixing everything together.
How should I reheat the chicken and broccoli pasta bake?
You can reheat the chicken and broccoli pasta bake in either the oven or the microwave. For the oven, preheat it to 150–175 °C, cover the pasta bake with foil, and heat it for 20–30 minutes for a whole dish or 5–15 minutes for smaller portions. Remove the foil for the last 5 minutes if you want a crisp top. For the microwave, heat a single portion on medium power in 1-minute intervals, stirring between each. Cover loosely to keep it moist, and add a splash of milk or cream if it seems dry.
Can I use leftover chicken for the chicken and broccoli pasta bake?
Yes, you can use leftover chicken for this chicken and broccoli pasta bake. Follow the recipe as usual, and then you simply add it, shredded or chopped, just before you are finished with the sauce. The chicken just needs to be slightly warm before you mix the sauce and pasta and put it in the oven.
Nutritional values per serving
Energy:
663 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 6 g |
| Protein | 25 % | 40.8 g |
| Fat | 33.1 % | 24.8 g |
| Carbohydrates | 41.9 % | 68.3 g |
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Irresistible chicken and broccoli pasta bake
Our chicken and broccoli pasta bake is a celebration of creamy, cheesy goodness. It has tender chicken pieces, al dente pasta, and vibrant green broccoli, all enveloped in a rich, creamy cheese sauce. The crowning glory is the gooey cheese topping. As it bakes, the cheese turns golden and ensures every mouthful will leave you wanting more.
If chicken is everyone's favourite at home, try our other recipes for lasagne with chicken and mushrooms, mustard-stuffed chicken, or chicken Parmesan.
A creamy sauce with a subtle chilli kick
The secret to this pasta bake is its creamy cheese sauce, a rich mix of cooking cream and melty mozzarella cheese that coats every piece of pasta and broccoli in a smooth, tangy, cheesy layer. Seasoned with nutmeg, thyme, and a sprinkle of chilli flakes, it goes perfectly with the tender chicken and broccoli, enhancing everything without being overwhelming.
Enjoy an easy weeknight meal
This chicken and broccoli pasta bake is perfect for busy evenings when you want a proper homemade dinner without a lot of effort. Everything goes into one dish and straight into the oven, giving you a creamy, comforting meal with minimal effort. Serve it with a fresh salad for a refreshing contrast, sautéed green beans with a bit of crunch left, or warm, cheesy garlic bread for a more indulgent experience.
Adjust the recipe to your liking
The combination of chicken and broccoli in a cheesy pasta bake is a beloved favourite, but any favourite can use an adjustment now and then. Add sautéed mushrooms for extra depth and savoury richness, or try roasted red peppers or artichoke hearts for a bit of sweetness and a softer, slightly tangy bite. A dash of paprika gives the pasta bake a subtle smokiness, while mixed herbs such as rosemary or oregano infuse the bake with aromatic notes.
To elevate the cheesy taste, consider mixing in crumbled blue cheese or a similar strong cheese. This type of cheese adds a rich, robust flavour with a gourmet touch.
If you want a creamier result, substitute the cooking cream with the richer, more indulgent double cream. Add breadcrumbs on top before baking for a crisp, gratin-style finish.
