Creamy pasta bake
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Main
Method
Cook the pasta according to the packet instructions.
Drain and rinse it under cold water, and set aside.
Preheat the oven to 200°C/180°C fan/gas mark 6.
In a large casserole pot, melt half the butter with the olive oil over a medium heat.
Season the chicken pieces with salt and pepper.
Fry until golden all over, then remove and set aside.
Add the remaining 25g butter to the same casserole pot.
Sauté the onion and garlic for a few minutes until softened.
Stir in the flour and cook for 1 minute.
Gradually whisk in the chicken stock, cream and cheddar. Bring to a simmer.
Add the thyme and season with salt and pepper.
Stir in the raw broccoli and cook in the sauce for 2–3 minutes until just slightly tender.
Return the cooked chicken to the casserole pot.
Add in the cooked pasta and stir everything together until well combined.
Pour the mixture into a large baking or casserole dish.
To make the crunchy topping, in a separate bowl, mix together the cheddar, breadcrumbs, and melted butter. Scatter evenly over the top of the pasta.
Bake for 25–30 minutes, or until golden and bubbling.
Ingredients
150g pasta
50g butter
2 tbsp extra virgin olive oil
4 chicken breasts cut into small cubes
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp plain flour
250ml chicken stock
250ml fresh cream
30g white cheddar
1 tsp fresh or dried thyme, chopped
1 head of broccoli, finely chopped
Salt and pepper
For the topping
150g cheddar cheese, grated
100g breadcrumbs
50g butter, melted
Method
Cook the pasta according to the packet instructions.
Drain and rinse it under cold water, and set aside.
Preheat the oven to 200°C/180°C fan/gas mark 6.
In a large casserole pot, melt half the butter with the olive oil over a medium heat.
Season the chicken pieces with salt and pepper.
Fry until golden all over, then remove and set aside.
Add the remaining 25g butter to the same casserole pot.
Sauté the onion and garlic for a few minutes until softened.
Stir in the flour and cook for 1 minute.
Gradually whisk in the chicken stock, cream and cheddar. Bring to a simmer.
Add the thyme and season with salt and pepper.
Stir in the raw broccoli and cook in the sauce for 2–3 minutes until just slightly tender.
Return the cooked chicken to the casserole pot.
Add in the cooked pasta and stir everything together until well combined.
Pour the mixture into a large baking or casserole dish.
To make the crunchy topping, in a separate bowl, mix together the cheddar, breadcrumbs, and melted butter. Scatter evenly over the top of the pasta.
Bake for 25–30 minutes, or until golden and bubbling.
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