Tips for Success
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Don’t Overcook the Broccoli: When cooking the broccoli, blanch it for just 2–3 minutes to preserve its vibrant color and nutritional value. Overcooking can make it mushy.
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Choose the Right Pasta: Pick pasta shapes that can hold sauce well, such as penne, rotini, or shells. Avoid delicate pasta like spaghetti, which may break down during baking.
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Use Fresh Chicken: Shredded rotisserie chicken or leftover roasted chicken makes this recipe quicker and adds flavor.
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Cheese Varieties: While cheddar and Parmesan are classic, you can experiment with Gruyère, mozzarella, or gouda for different flavor profiles.
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Adjust Seasoning: Taste the sauce before baking and adjust seasoning as necessary. Don’t forget to season each layer (pasta, chicken, sauce) as you go.
Instructions
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Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions, then drain and set aside.
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Prepare the Broccoli: In the same pot, blanch the broccoli florets in boiling water for 2–3 minutes until they turn bright green and are slightly tender. Drain and set aside.
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Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking for 3–4 minutes until softened and fragrant.
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Make the Creamy Sauce: Add the heavy cream and chicken broth to the skillet with the onions and garlic. Stir in the Dijon mustard (if using), thyme, salt, and pepper. Bring the mixture to a gentle simmer and cook for 5 minutes until slightly thickened.
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Combine Ingredients: Add the cooked chicken, pasta, and broccoli into the skillet. Stir in the shredded cheddar and grated Parmesan cheese, mixing until the cheese melts and everything is evenly coated.
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Bake: Transfer the mixture into the prepared baking dish. Top with a little more shredded cheese (if desired) and bake uncovered for 20–25 minutes, or until the top is golden and bubbly.
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Garnish and Serve: Remove from the oven and let the pasta bake sit for a few minutes before serving. Garnish with fresh herbs if desired.
Description
This Creamy Broccoli and Chicken Pasta Bake is a satisfying dish that balances protein, vegetables, and comforting carbs in a rich, velvety sauce. The chicken provides lean protein, the broccoli contributes fiber and vitamins, and the pasta adds a hearty element to this baked casserole. The cheesy sauce binds it all together, creating a dish that’s both indulgent and nutritious. It’s a wonderful weeknight dinner option or a make-ahead meal for busy days.
Nutritional Information (Per Serving)
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Calories: ~400–450 kcal
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Protein: ~35g
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Carbohydrates: ~40g
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Fiber: ~3g
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Fat: ~20g
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Saturated Fat: ~10g
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Cholesterol: ~75mg
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Sodium: ~600mg
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Vitamin A: 15% DV
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Vitamin C: 50% DV
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Calcium: 20% DV
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Iron: 10% DV
(Note: Nutritional information can vary based on portion size and ingredient choices.)
Conclusion
Creamy Broccoli and Chicken Pasta Bake is a delicious and balanced meal that offers comfort without compromising on nutrition. It’s versatile, easy to prepare, and perfect for satisfying a variety of tastes. Whether you’re feeding a family or prepping meals for the week, this dish ticks all the boxes for flavor, texture, and convenience.
Recommendation
For a healthier alternative, consider using whole-grain pasta for added fiber or a lighter version by substituting some of the heavy cream with a lower-fat option like Greek yogurt or a milk-based sauce. Add more vegetables like bell peppers, spinach, or zucchini to boost the nutritional profile. This dish pairs wonderfully with a simple green salad or a side of roasted vegetables for a well-rounded meal.
Embracing Healthful Indulgence
By using lean chicken, incorporating plenty of vegetables, and controlling the amount of cheese and cream, this pasta bake offers the best of both worlds: indulgence and nourishment. It’s a great way to enjoy a creamy, cheesy meal while making conscious choices about the ingredients you use!
