Pasta Chicken Broccoli Bake Recipes

CHEESY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
• Flip chicken, then add onions and garlic as the second side browns.
• Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
• Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
• After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
• Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
• Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you're ready to serve.
• Enjoy!

CREAMY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
• Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
• Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
• Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
• Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
• Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

CHICKEN-AND-BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 375°F with oven rack 6 to 8 inches from heat. Cook pasta in a large stockpot or Dutch oven according to package directions, adding broccoli for the last 2 minutes of cook time. Transfer pasta and broccoli to a colander, and drain well.
• Add oil to the same stockpot, and heat over medium-high. Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt. Cook chicken in hot oil, turning occasionally, until chicken is lightly browned and cooked through, about 5 to 6 minutes. Reduce heat to medium, and add cream cheese, heavy cream, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until cream cheese is melted and sauce begins to bubble, 3 to 4 minutes. Remove from heat. Stir in pepperoncini peppers, garlic powder, and 1 cup of the mozzarella until combined. Return pasta and broccoli to pot, and stir to coat.
• Transfer pasta mixture to a 13- x 9-inch broiler-proof baking dish, and top with remaining 1 cup mozzarella. Bake in preheated oven until heated through, about 10 minutes. Increase temperature to broil, and broil until cheese on top is golden brown, about 3 minutes.

PASTA-CHICKEN-BROCCOLI BAKE

Steps:

• Preheat oven to 350°F. Melt ½ cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.
• Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.
• Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
• Stir together ½ cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350°F for 40 to 45 minutes or until bubbly.

CHICKEN & BROCCOLI PASTA BAKE

Steps:

• Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
• Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
• Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
• Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
• Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
• Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
• Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

BROCCOLI CHICKEN PASTA CASSEROLE

Steps:

• Heat the oven to 400°F and cook pasta according to the package directions. Stir occasionally, until pasta is al dente, about 10-12 minutes.
• Cut the broccoli into bite-size pieces. Quarter the mushrooms and dice the onion. Add broccoli florets to the pasta, about a minute or two before the pasta is done.
• When finished cooking, drain well in a colander and run under cold water to stop the cooking process.
• Next, heat olive oil in a pan over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add mushrooms and garlic, cook, until mushrooms are slightly golden brown.
• Meanwhile, whisk cornstarch and 1/4 cup milk to a bowl and set aside.
• Reduce the heat to a low and pour the stock and remaining 1 1/4 cup of milk into the pan. Add mustard, salt, and pepper, mix well to combine. Cook until the mixture starts to simmer.
• Pour in the prepared cornstarch and milk mixture, mixing thoroughly until sauce is thickened.
• Take off the heat and stir in 1 cup of the shredded cheese. Taste and adjust the salt and pepper according to your taste.
• In a baking dish, add the cooked pasta, broccoli, and diced chicken. Pour over the mushroom sauce, and stir to nicely coat all the ingredients.
• Smooth the top with the back of a spoon and sprinkle with the remaining 1/2 cup of shredded cheese. Bake in preheated oven for 15 minutes, until cheese on top, is bubbly and golden.
• Serve warm and enjoy!

CHICKEN BROCCOLI PASTA BAKE

Steps:

• Preheat the oven to 390°F (200°C)
• Melt 1 tablespoon of butter in a pan over medium-high heat. When the butter is melted, add in the chicken pieces. Season with paprika powder, onion powder, salt and pepper and mix well to spread out the seasonings. Cook for about 2 minutes per side, until the chicken has nice color. It does not have to be cooked all the way through at this stage as it will finish cooking in the oven.
• Bring out a casserole dish that measures about 8x10 inches (20x25 cm). Grease with 1 tablespoon of butter.
• Place the uncooked pasta in the greased casserole dish. Follow with the cooked chicken, including any leftover fat from frying. Then add chopped broccoli, garlic cloves, parsley and half of both the shredded neutral cheese and the shredded parmesan. Mix as well as possible.
• Pour over the cream and the milk, and top with the remaining cheese. Make sure all pieces of pasta are completely submerged.
• Place in middle of the oven and cook for about 1 hour, until the pasta is cooked through. Check often toward the end, and cover with aluminium foil if it starts to get too much color. Then bring out, and let sit at least 10 minutes before serving.

HEALTHY CHICKEN BROCCOLI PASTA CASSEROLE

Steps:

• Pre-heat oven to 400°F.
• Cook pasta in a large pot of generously salted boiling water until al dente. About 2 minutes before the pasta is done, add the broccoli to the pasta water and stir until combined. This will save you a dish. Drain the pasta and broccoli.
• Using a sauté pan melt the butter or oil over medium-high heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 3 more minutes, stirring occasionally.
• Sprinkle the flour over the onion and garlic mixture and stir until combined. Cook for an additional 1 minute. Slowly add in the stock, and stir everything together until mostly smooth and clumps are gone. Add in the milk, Dijon mustard, salt and pepper and stir until fully combined. Continue to cook the sauce until it reaches a simmer. Then remove the sauce from heat and stir in 1 cup of the shredded cheese until thoroughly melted and combined.
• Using a 9 x 13-inch baking dish, combine the cooked pasta, broccoli, chicken and cheese sauce. Toss until combined. Even out the ingredients in the casserole dish.
• Bake uncovered for about 15 minutes. Then remove pan from the oven, to sprinkle the remaining cheddar cheese over the top of the casserole, and bake for 10 minutes or until the cheese is nice and melted.
• Serve Warm.