Description
This loaded broccoli pasta bake combines tender chicken, creamy cheese sauce, and hearty vegetables for the ultimate winter comfort food ready in under an hour. It is comfort food at its finest for cold weather evenings. The golden breadcrumb topping adds the perfect crunch to contrast the creamy interior.
Ingredients
- 1 pound penne or rigatoni pasta
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 5 cups broccoli florets, cut into bite-sized pieces
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground nutmeg
- 1½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 ounces cream cheese, cubed and softened
- 1 cup panko breadcrumbs
- 3 tablespoons melted butter
- ½ cup grated Parmesan cheese (for topping)
- ½ teaspoon garlic powder
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook pasta in salted boiling water until 2 minutes less than al dente, about 8 minutes. Add broccoli florets during the last 4 minutes of cooking to blanch them. Drain well and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and thyme, then cook for 6-7 minutes until golden brown and cooked through to an internal temperature of 165°F. Remove chicken and set aside.
- In the same skillet, sauté diced onion over medium heat for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
- Melt butter in the skillet with the onion and garlic, then whisk in flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
- Gradually add milk and chicken broth, whisking constantly to prevent lumps from forming. Bring to a gentle boil, then reduce heat and simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- Stir in Dijon mustard, nutmeg, cream cheese, cheddar cheese, mozzarella, and Parmesan until completely melted and smooth. Season with additional salt and pepper to taste.
- Combine the cooked pasta, blanched broccoli, and cooked chicken in the cheese sauce, stirring gently until everything is evenly coated. Transfer the mixture to the prepared baking dish and spread evenly.
- Mix panko breadcrumbs with melted butter, Parmesan cheese, and garlic powder. Sprinkle the breadcrumb mixture evenly over the top of the pasta bake.
- Bake for 25-30 minutes until the topping is golden brown and the sauce is bubbling around the edges. Let stand for 5-10 minutes before serving, then garnish with fresh parsley.
Notes
- Use rotisserie chicken to cut prep time by 15 minutes and add extra flavor.
- Replace broccoli with cauliflower, Brussels sprouts, or a combination of both for variety.
- Try Gruyere or fontina cheese instead of cheddar for a more sophisticated flavor profile.
- Add sautéed mushrooms or roasted butternut squash for additional winter vegetables.
- Use half-and-half instead of whole milk for an even richer, creamier sauce.
- Swap panko for crushed butter crackers for a buttery, melt-in-your-mouth topping.
- Undercook the pasta by 2 minutes since it continues cooking in the oven, preventing mushy noodles.
- Blanch broccoli in the pasta water to save time and add extra flavor to the florets.
- Bring cream cheese to room temperature before adding to ensure it melts smoothly without lumps.
- Cover the dish with foil for the first 15 minutes if the topping browns too quickly before the center is heated through.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze assembled but unbaked casserole for up to 3 months, or freeze leftovers for up to 2 months. Reheat in the oven at 350°F covered with foil for 20-25 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of milk when reheating to refresh the creamy sauce texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American