Chicken & Broccoli Pasta Bake
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Main
Method
Cook the pasta according to packet instructions. Drain, rinse under cold water, and set aside.
Preheat your oven to 200°C/180°C fan/ Gas Mark 6.
In a large casserole pot, melt 25g of the butter with the olive oil over medium heat.
Season the chicken with salt and pepper, then cook until golden all over. Remove from the pan and set aside.
Add the remaining 25g butter to the same pan. Sauté the onion and garlic until soft.
Stir in the flour and cook for 1 minute to make a roux.
Gradually whisk in the chicken stock and cream. Bring to a simmer.
Add thyme, rosemary, nutmeg, and season to taste.
Stir in the broccoli and cook for 2–3 minutes until slightly tender.
Shred the cooked chicken and return it to the pan.
Add the cooked pasta and stir everything together to combine.
Pour the mixture into a large baking or casserole dish.
In a separate bowl, mix the grated cheddar, breadcrumbs, and melted butter. Scatter evenly over the top.
Bake for 25–30 minutes or until golden and bubbling.
Ingredients
150g pasta
50g butter (divided)
2 tbsp extra virgin olive oil
4 chicken breasts
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp plain flour
250ml chicken stock
250ml fresh cream
1 head of broccoli, finely chopped
1 tsp fresh thyme
1 tbsp fresh rosemary, chopped
½ tsp ground nutmeg
Salt and pepper, to taste
For the topping:
150g cheddar cheese, grated
100g breadcrumbs
50g butter, melted
Method
Cook the pasta according to packet instructions. Drain, rinse under cold water, and set aside.
Preheat your oven to 200°C/180°C fan/ Gas Mark 6.
In a large casserole pot, melt 25g of the butter with the olive oil over medium heat.
Season the chicken with salt and pepper, then cook until golden all over. Remove from the pan and set aside.
Add the remaining 25g butter to the same pan. Sauté the onion and garlic until soft.
Stir in the flour and cook for 1 minute to make a roux.
Gradually whisk in the chicken stock and cream. Bring to a simmer.
Add thyme, rosemary, nutmeg, and season to taste.
Stir in the broccoli and cook for 2–3 minutes until slightly tender.
Shred the cooked chicken and return it to the pan.
Add the cooked pasta and stir everything together to combine.
Pour the mixture into a large baking or casserole dish.
In a separate bowl, mix the grated cheddar, breadcrumbs, and melted butter. Scatter evenly over the top.
Bake for 25–30 minutes or until golden and bubbling.
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