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Stroller Envy

Chicken Broccoli Cheddar Pasta Bake

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried penne
  • 1 lb boneless skinless chicken breasts cut into 3/4-inch pieces
  • 3 cups small broccoli florets
  • 1 tablespoon olive oil plus 1 teaspoon for dish
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 1/2 cups shredded sharp cheddar divided
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 375°F. Oil a 9x13-inch dish with 1 teaspoon oil. Boil penne 2 minutes less than package directions; add broccoli for the final 2 minutes. Drain.
  2. Heat remaining oil in a large skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and pepper; cook 6–8 minutes, turning, until largest pieces reach 165°F. Transfer to a plate.
  3. Melt butter in the skillet over medium heat, whisk in flour for 1 minute, then gradually whisk in milk. Simmer 3–5 minutes until thickened. Off heat, stir in 1 cup cheddar, Parmesan, garlic powder and remaining 1/4 teaspoon salt.
  4. Fold pasta, broccoli and chicken into sauce. Spread in dish and top with remaining cheddar. Bake 20–25 minutes until 165°F in center. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.