Description

This Ultra Lazy Creamy Chicken and Broccoli Pasta Bake is a simple, comforting one-dish meal perfect for busy weeknights. Tender chicken pieces and broccoli florets are combined with uncooked spiral pasta and baked in a creamy, cheesy sauce made from milk, chicken broth, flour, and shredded cheddar cheese. The dish is baked until golden and bubbly, creating a deliciously creamy pasta bake that requires minimal prep and offers maximum flavor.

Ingredients

Scale

Chicken and Seasoning

400g / 14 oz chicken tenderloin, breast, or thigh, cut into 1.5cm / 3/5″ pieces
Salt and pepper, to taste
1 tsp dried thyme (or other herbs/spices of choice)

Pasta and Sauce

250g / 8 oz spiral pasta, uncooked
1/4 cup all-purpose (plain) flour
1 1/2 cups chicken broth/stock, warmed
2 cups milk, warmed (any fat percentage)
1 large garlic clove, minced
2 tbsp / 30g unsalted butter (optional, recommended)

Vegetables and Cheese

1 large broccoli or 2 medium broccoli or cauliflower heads, broken into small to medium florets
1 1/2 cups (tightly packed) shredded cheddar or Colby cheese (or tasty cheese, pizza mix, etc.)

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Instructions

Preheat the oven: Set your oven to 200°C / 390°F (or 180°C fan-forced) to ensure it reaches the perfect temperature for baking the pasta dish.
Season the chicken: Sprinkle the chicken pieces generously with salt, pepper, and dried thyme, tossing them so they are evenly coated for maximum flavor.
Prepare the baking dish: Spread the uncooked spiral pasta evenly in a 23 x 33 cm (9 x 13 inch) baking dish. Sprinkle the flour evenly over the pasta surface, making sure not to dump it in clumps so it dissolves properly later. Pour the warmed milk and chicken broth over the pasta and flour, add the minced garlic and butter, then stir gently to combine.
Add chicken and broccoli: Evenly distribute the seasoned chicken pieces on top of the pasta mixture. Then spread the broccoli florets over the chicken, ensuring they cover the surface well for even cooking.
Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 15 minutes. If your milk and broth weren’t warmed, bake this step for 20 minutes instead to ensure proper cooking.
Stir and add cheese: Remove the foil and give the mixture a thorough stir to help the sauce thicken evenly. Add most of the shredded cheese into the dish and stir again well. Finally, sprinkle the remaining cheese evenly over the top.
Bake uncovered: Return the dish to the oven and bake for an additional 15 to 20 minutes uncovered until the top is golden and the sauce has thickened to a creamy consistency.
Rest and serve: Let the pasta bake stand for a few minutes once out of the oven to set slightly, then serve immediately for a warm, creamy meal.

Notes

Pasta selection: Spiral pasta is preferred as the flour won’t get trapped inside tubes like penne or macaroni. If using tube pasta, dissolve the flour in a small amount of milk first to avoid lumps before adding all the milk and broth.
Broccoli preparation: Break broccoli into small florets to ensure thorough cooking. For frozen broccoli or cauliflower, thaw and drain excess water well before using to prevent excess liquid in the bake.
Cheese choice: Cheddar or Colby work best for flavor and melting properties. Avoid low-quality cheeses that may turn grainy. Mozzarella can be used for topping but has a milder flavor.
Oven strength and cooking time: Cooking times can vary depending on your oven’s heat. If undercooked, extend baking time. If the top browns too quickly, cover with foil and continue cooking.
Alternative veggies: You can substitute or add frozen mixed vegetables like carrots, corn, and peas along with canned tuna and spinach for a quicker, even lazier version.
Freezing: This dish doesn’t freeze well because the sauce may split upon reheating, but leftovers store well in the fridge and reheat nicely.

Nutrition

Serving Size: 1 serving (approximately 1/5 of recipe)
Calories: 480 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 95 mg