Pasta Bake with Chicken and Broccoli Recipe
This pasta bake with chicken and broccoli is a one-dish, home-style dinner inspired by Italian baked pasta. Springy pasta, juicy pieces of chicken and firm broccoli are baked in a creamy cream sauce under a thin, golden layer of cheese. The sauce is calculated so the dish stays moist even after reheating, instead of turning into dry pasta.
This kind of pasta bake bridges familiar Polish “one-dish” oven dinners with the creamy, slightly Italian character of baked pasta. It’s the sort of dish that often appears on family tables when you want something comforting, filling and easy to reheat the next day.
This bake combines the familiar Polish idea of a “one-dish oven dinner” with the creamy, slightly Italian feel of baked pasta and sauce. Thanks to blanched broccoli, the dish isn’t uniformly soft – it has a distinct, fresh vegetable accent. It reheats well, so it’s also great as a packed lunch for work.
Why this version works
- Pasta cooked for less time than al dente stays pleasantly springy after baking instead of falling apart.
- Blanched and cooled broccoli keeps its intense green colour and a light crunch.
- A mix of cream and milk creates a creamy but not heavy sauce that doesn’t overpower the add-ins.
- Stronger seasoning of the sauce compensates for the fact that the pasta “soaks up” some of the flavour during baking.
Chef's tips
Pay attention to the size of the baking dish – in one that’s too small the bake will be very tall, the cheese will overbrown and the centre will stay too wet., After mixing the ingredients in the bowl, scrape the remaining sauce from the bottom and sides – that’s often where the most flavour hides., When reheating in the oven, always cover the dish with foil, otherwise the cheese will harden and turn rubbery.
How to serve
Serve with simple lettuce and vinaigrette, a dill pickle or cabbage slaw to add acidity to the creamy sauce., It’s perfect for a family dinner or gatherings – you can place the dish in the middle of the table so everyone helps themselves., Pack leftovers in a container for work and reheat in the microwave, adding a splash of milk or water.
Watch out for
- Don’t overcook the pasta – after baking it will become too soft and mushy.
- Don’t leave large, bulky broccoli florets; 1–2 bites is the maximum size.
- If the cheese is browning too quickly, loosely cover the dish with aluminium foil for the second half of baking.
Substitutions
- You can replace part of the cream with chicken stock for a lighter, less fatty sauce.
- Swap the yellow cheese for mozzarella or a mix with Gouda if you prefer a milder flavour.
- You can replace the chicken with smoked turkey breast or diced ham, shortening the sautéing time.
Ingredients
- pasta penne or fusilli - 250 g
- chicken breast - 350 g
- broccoli - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- 18% cooking cream - 200 ml
- milk - 100 ml
- cheese yellow cheese - 120 g
- oil vegetable - 2 tablespoons
- butter - 10 g
- paprika sweet, ground - 1 teaspoon
- salt
- pepper black, ground
Preparation
- Cook the pasta in a large amount of salted water for 2 minutes less than the time given on the package, until it is distinctly firm in the centre. Drain, toss lightly and set aside uncovered so it doesn’t soften.
- Divide the broccoli into small florets, peel the stalk and slice it thinly. Drop into boiling salted water and cook for 3–4 minutes, until intensely green and firm. Drain and rinse with cold water to stop the cooking.
- Cut the chicken breast into small, even cubes. Peel and finely chop the onion, finely chop the garlic or press it through a garlic press so it releases its aroma evenly into the sauce.
- Heat the oil in a large frying pan over medium heat. Add the onion and fry for 3–4 minutes, until softened and translucent but not browned. Add the garlic and fry for about 1 minute more, until you can clearly smell it.
- Add the chicken, season with salt and pepper and sprinkle with sweet paprika. Fry for 6–8 minutes, stirring often, until the meat is lightly browned on the outside and completely white inside, with no pink parts.
- Pour the cream and milk into the pan and mix thoroughly, scraping up any browned bits from the bottom. Bring to the boil, then simmer for 2–3 minutes over low heat, until the sauce thickens slightly and coats the spoon in a creamy layer. Taste and season generously with salt and pepper.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease an ovenproof dish with butter on the bottom and sides so the pasta doesn’t stick and is easy to serve after baking.
- In a large bowl, mix the pasta, broccoli and chicken with the sauce. Add half of the grated cheese and gently toss until everything is evenly coated and the broccoli florets don’t fall apart.
- Transfer the mixture to the baking dish, smooth the top and sprinkle with the remaining cheese in an even, not too thick layer. The pasta should be covered, but can peek through slightly in places.
- Place in the preheated oven and bake for about 20 minutes, until the cheese is completely melted, bubbling around the edges and golden brown. Serve when the centre is clearly steaming and the portions cut easily with a spatula.
Storage
As it cools, the sauce thickens and the pasta softens, but the bake slices well and holds its shape. Reheat covered; in the oven you can sprinkle the top with 1–2 tablespoons of milk or water so the sauce becomes creamy again.
I find fusilli works best – the sauce gets into all the nooks and crannies so every portion is really hearty, even the next day after reheating.
