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Chicken Broccoli Pasta

Is there a better pairing than chicken and broccoli? Yes! Add pasta. This Chicken Broccoli Pasta recipe comes together quickly and is perfect any night of the week. It has nutrient-dense vegetables, high-protein chicken and perfectly cooked al dente pasta tossed in a delicious yet simple homemade sauce and baked to perfection. Your family will love this simple and satisfying dinner recipe.

Tortiglioni pasta with chicken and broccoli in a white creamy cheese sauce.

  • Prep Time

    30min

  • Cook Time

    20min

  • Total Time

    50min

  • Servings

    5

  • Recipe Category Baked Pasta

  • Recipe Cuisine Italian American

  • Recipe Level Simple

Recipe By: Sarah Thomas-Drawbaugh @healthyishfoods

Ingredients

  • 8 ounces DeLallo Tortiglioni Pasta
  • 3 cups broccoli florets, stems removed
  • ½-¾ lb. chicken breasts, shredded, about 1-1.5 breasts
  • ½ cup reserved pasta water
  • Sauce
  • 1 tablespoon DeLallo Extra Virgin Olive Oil
  • 2 tablespoons butter
  • ¾ – 1 cup yellow onion, diced small
  • 2 teaspoons garlic, finely diced
  • ½ teaspoon dry mustard
  • kosher salt, to season
  • cracked black pepper, to season
  • 2 tablespoons AP flour
  • 2 sprigs thyme, fresh
  • 1 cup chicken broth, low sodium optional
  • ½ cup 2% milk
  • 4 ounces cream cheese, cubed
  • ½ cup DeLallo Grated Parmesan
  • ½ cup shredded mozzarella cheese

Directions

  • Preheat the oven to 350 degrees. Spray a 2.5-quart baking dish with nonstick cooking spray and set it aside.
  • Boil a pot of water and season it with salt. Add the pasta and add the broccoli florets two minutes before it reaches al dente. Quickly blanch the broccoli in the hot water before draining the water. Drizzle everything with extra virgin olive oil and set aside.
  • Reserve some of the pasta water BEFORE you add the broccoli. Otherwise, the water will be green.
  • Shred ½ – ¾ pounds of chicken breasts. This is roughly 1 – 1.5 chicken breasts. Option to blanch the chicken and shred it with two forks or you can use rotisserie chicken. Cover and refrigerate until ready to use.
  • Add extra virgin olive oil and salted butter to a saucepan. Add the diced yellow onion and sauté. Next, add the finely diced garlic and sauté until fragrant.
  • Season with kosher salt, cracked black pepper and ground mustard. Mix well. Then, add the AP flour and fresh thyme. Allow the flour to cook in the pan for 2-3 minutes before deglazing the pan with chicken broth. Scrape any small pieces from the bottom of the pan.
  • Next, slowly add the milk, and whisk well. Your sauce should begin to thicken. If it is getting too thick reduce the heat and add a touch of reserved pasta water. Next, add the cubed cream cheese. Whisk the cream cheese into the sauce. Once it is well combined, add the grated parmesan cheese. Whisk well again.
  • Once the sauce is well combined remove the fresh thyme sprigs and fold in the al dente pasta, blanched broccoli, and shredded chicken. Toss until well combined. Pour this mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese over the top.

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Keywords:

chicken broccoli pasta , chicken broccoli pasta bake , chicken broccoli recipe

Chicken Broccoli Pasta

Is there a better pairing than chicken and broccoli? Yes! Add pasta. This Chicken Broccoli Pasta recipe comes together quickly and is perfect any night of the week. It has nutrient-dense vegetables, high-protein chicken and perfectly cooked al dente pasta tossed in a delicious yet simple homemade sauce and baked to perfection. Your family will love this simple and satisfying dinner recipe.