Chicken and Broccoli Pasta Bake

Updated at: Thu, 21 Nov 2024 12:26:12 GMT

Step 1

Preheat the oven to 350ºF. Grease a 11X7 inch or 2 quart baking dish and set aside.

Step 2

In a large pot cook the pasta to 3 minutes less than al dente, and 4 minutes less if using gluten-free pasta. Add the broccoli to the boiling pasta and cook together for two additional minutes. Drain and rinse with cold water to stop the cooking. Set aside.

Step 3

Meanwhile, in a large deep skillet heat the oil over medium-high heat. Add the chicken and season with ¼ tsp salt and ⅛ tsp pepper. Cook until the chicken is no longer pink on the outside. It’s okay if it is not cooked through yet. Add the garlic and cook 30 seconds longer.

Step 4

Reduce the heat to low, and add the butter to melt. Sprinkle with the flour, remaining ½ tsp salt, ⅛ tsp pepper, onion powder, dry mustard, and nutmeg. Stir to coat the chicken. Gradually add in the broth, scraping up browned bits at bottom of pan.

Step 5

Pour in the milk. Increase the heat to medium and simmer to thicken, about 2 minutes, stirring constantly. Gradually stir in 1 cup cheese until melted. Remove from the heat. Gently stir in the pasta and broccoli.

Step 6

Transfer to the prepared baking dish. Sprinkle the casserole with the remaining cheese. Cover securely with a large piece of greased foil. Bake for 20 minutes, or until hot throughout. Remove the foil and bake 5 minutes longer, or until the cheese is bubbly.

Step 7

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Crispy

Dry

Easy

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