Chicken and Broccoli Pasta Bake Recipe
Chicken and broccoli pasta bake is a Polish take on a “one-dish dinner”. It resembles Italian oven-baked pasta dishes, but is more homely and filling. Perfect when you want to feed the whole family with something simple that reheats well.
This pasta bake combines tender chicken, broccoli and a creamy sauce in one comforting dish that is easy to assemble and perfect for feeding a crowd. It is a family-friendly classic that reheats well and can be easily adapted to what you have on hand.
Chef's tips
Undercook the pasta slightly so it does not become mushy in the oven. If the sauce seems too thick, add a splash of milk before mixing everything together – the pasta will absorb some of the liquid while baking.
How to serve
Serve straight from the oven with a fresh salad or crunchy pickles. It also works well packed into lunch boxes for the next day and reheated in the microwave or oven.
Ingredients
- pasta - 250 g
- chicken breast boneless, skinless - 350 g
- broccoli medium - 1 piece
- onion medium - 1 piece
- garlic - 2 cloves
- 18% cooking cream for soups - 200 ml
- milk - 100 ml
- cheese grated - 120 g
- oil for frying - 2 tablespoons
- butter for greasing the baking dish - 10 g
- sweet paprika - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Cook the pasta in salted water for 2 minutes less than indicated on the package so that it is slightly firm. Drain and set aside.
- Divide the broccoli into small florets, peel the stem and slice it thinly. Bring a pot of lightly salted water to a boil, add the broccoli and cook for 3–4 minutes, until slightly tender but still firm. Drain and rinse with cold water to stop the cooking.
- Cut the chicken breast into small cubes. Peel and finely dice the onion, chop the garlic.
- Heat the oil in a large frying pan over medium heat. Add the onion and fry for 3–4 minutes, until softened and slightly translucent. Add the garlic and fry for 1 more minute, stirring.
- Add the diced chicken, season with salt, pepper and sweet paprika. Fry for 6–8 minutes, stirring, until the meat is white inside and lightly browned on the outside.
- Pour the cream and milk into the pan, stir and bring to a boil. Simmer for 2–3 minutes over low heat, until the sauce slightly thickens. Taste and adjust seasoning with salt and pepper if needed.
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish with butter.
- In a large bowl combine the cooked pasta, broccoli florets and chicken with the sauce. Add half of the grated cheese and gently mix.
- Transfer everything to the baking dish, smooth the top and sprinkle with the remaining cheese.
- Place in the preheated oven and bake for about 20 minutes, until the cheese is melted and lightly golden. Serve hot.
Storage
Zapiekankę przechowuj w lodówce w naczyniu przykrytym folią lub pokrywką. Podgrzewaj w piekarniku lub mikrofalówce. Możesz zamrozić porcje do 2 miesięcy, najlepiej już po upieczeniu i wystudzeniu.
