Pasta Bake with Chicken and Broccoli Recipe
This is a homemade “all-in-one” bake: pasta, meat, vegetables and a cheese sauce. In Polish homes, dishes like this often save the day during the week, when you need to feed the whole family with one substantial meal. It’s a bit like Italian lasagne, but it’s quicker to make and doesn’t require complicated layering.
This bake combines pasta, juicy chicken, broccoli and a creamy cheese sauce in one dish, so you really don’t need to add anything else to make a full meal. The flavors are familiar and homely, but thanks to the slightly crunchy broccoli and browned cheese on top, the dish isn’t as heavy as classic cream-based pasta dishes.
Chef's tips
Cook the pasta for less time than the package suggests – it needs to be slightly firm, as it will finish cooking in the sauce and you don’t want it to turn to mush. Don’t overcook the broccoli: 3 minutes in boiling water and a quick rinse in cold water are key to preserving its color and texture. Whisk the sauce thoroughly from the very beginning, adding the milk in small amounts – flour lumps can’t really be fixed later and will only set further in the oven.
How to serve
Serve it in a large baking dish straight on the table – it’s ideal for busy weekdays when the whole family comes home at different times and everyone can reheat a portion. To drink, a slightly dry white wine works well, or simply water with lemon and mint if it’s a quick post-training dinner for the kids. As a side, a simple green salad with vinaigrette is enough, because the bake itself is already very substantial.
Ingredients
- pasta short, e.g. fusilli or penne - 300 g
- chicken breast boneless, skinless - 400 g
- broccoli medium, cut into florets - 1 piece
- yellow cheese grated - 200 g
- milk for the sauce - 300 ml
- butter for the sauce - 30 g
- wheat flour heaped, for the sauce - 2 tablespoons
- oil for frying the chicken - 1 tablespoon
- garlic finely chopped - 2 cloves
- sweet paprika ground - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with butter or oil.
- Cook the pasta in a large amount of salted water for 2 minutes less than indicated on the package so it stays slightly firm. Drain and set aside.
- Cut the broccoli into small florets; peel the stem of its tough outer skin and slice it thinly. Blanch the broccoli in boiling water for 3 minutes, then drain and rinse with cold water to stop the cooking.
- Cut the chicken breast into small cubes. Season with salt, pepper and sweet paprika.
- Heat 1 tablespoon of oil in a frying pan. Add the chicken and fry for 6–8 minutes over medium-high heat, stirring, until the pieces are white and opaque inside. Add the garlic at the end and fry for 1 more minute. Remove from the heat.
- In a saucepan, melt the butter over low heat. Add the flour and whisk vigorously for about 1 minute until a thick, smooth paste forms with no lumps.
- Gradually pour in the milk, whisking constantly so no lumps form. Cook for 3–5 minutes over medium heat, stirring, until the sauce thickens to the consistency of thick cream.
- Add half of the grated cheese to the sauce and stir until melted. Season with salt and pepper to taste.
- In a large bowl, mix the cooked pasta, chicken, broccoli and cheese sauce so everything is evenly coated.
- Transfer the mixture to the baking dish, smooth the top and sprinkle with the remaining cheese.
- Bake for 20–25 minutes, until the cheese on top is melted and lightly browned and the edges of the bake are gently bubbling.
- After taking it out of the oven, wait 5–10 minutes before serving so the bake can set slightly.
Storage
Store leftover pasta bake covered in the fridge for up to 3 days. Reheat in the oven, covered with foil so it doesn’t dry out, or in the microwave until hot. The bake can also be frozen in portions for up to 2–3 months; thaw overnight in the fridge before reheating for the best texture.
