Chicken and Broccoli Pasta Bake
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-and-broccoli-pasta-bake
About this recipe
A chicken and broccoli penne bake is a simple oven meal with cream and baked cheese. The grated mild semi-hard cheese forms a browned top and helps bind the casserole after baking. Cook the penne al dente so it does not fall apart in the oven and the casserole keeps its structure. Briefly sauté or heat the chicken and broccoli first so the filling is not watery. Let the casserole rest for a few minutes after baking so it is easier to cut into portions.
Ingredients
Servings: 4
250 g penne pasta
250 g chicken breast
1 head of broccoli
150 ml cream
80 g grated mild semi-hard cheese
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 190°C and position a rack in the middle. Cook the pasta for 6–8 minutes, adding the broccoli florets for the final 3 minutes. Drain.
Cut the chicken into approximately 1.5 cm cubes. Heat the oil in a skillet over medium-high heat and cook the chicken for 6–8 minutes, until browned. Pour in the cream, reduce the heat, and cook for 2 minutes, stirring. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Combine the pasta and broccoli with the chicken and all of the cream sauce, then spread the mixture evenly in a baking dish.
Sprinkle with the cheese and bake for 15–20 minutes, until the sauce bubbles around the edges, the cheese is browned, and the chicken is fully cooked.
Let stand for 5 minutes and serve.
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