Short pasta and chicken with broccoli in a creamy mild cheese sauce, baked until bubbly and golden on top.
Pasta is intentionally undercooked (5 minutes) so it does not turn mushy in the oven; check that it is still firm when drained. Shred cheddar from a block for the smoothest sauce; pre-shredded cheese can make it slightly grainy.
Use mild cheddar for an even gentler flavor. Assemble the bake up to 1 day ahead, cover, and refrigerate; add 5-10 minutes to the bake time if going straight from the fridge.
Ingredients
Scale
Measurement units
- 12 oz penne or rotini pasta (Cook only 5 minutes in boiling water; it finishes in the oven)
- 1 ½ lb boneless skinless chicken breasts
- 4 cups broccoli florets
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ½ cup chicken broth
- ½ cup sour cream
- 2 cups shredded sharp cheddar cheese
- ½ tsp garlic powder (¼ tsp plus ¼ tsp, divided)
- ¼ tsp onion powder
- salt (to taste)
- black pepper (to taste)
- 2 tbsp olive oil (1 tbsp for greasing the baking dish (or use cooking spray), 1 tbsp for cooking the chicken)
- ½ cup panko breadcrumbs (for topping, optional)
Ingredients
Scale
Measurement units
- 12 oz penne or rotini pasta (Cook only 5 minutes in boiling water; it finishes in the oven)
- 1 ½ lb boneless skinless chicken breasts
- 4 cups broccoli florets
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ½ cup chicken broth
- ½ cup sour cream
- 2 cups shredded sharp cheddar cheese
- ½ tsp garlic powder (¼ tsp plus ¼ tsp, divided)
- ¼ tsp onion powder
- salt (to taste)
- black pepper (to taste)
- 2 tbsp olive oil (1 tbsp for greasing the baking dish (or use cooking spray), 1 tbsp for cooking the chicken)
- ½ cup panko breadcrumbs (for topping, optional)
Instructions
Preheat the oven and prep the dish
Preheat the oven to 375°F.
Lightly grease the 9x13-inch baking dish with olive oil (1 tbsp) or cooking spray.
Season the boneless skinless chicken breasts (1 ½ lb) with salt, black pepper, and garlic powder (¼ tsp).
Equipment: 9x13-inch baking dish
Cook the chicken
Heat the other olive oil (1 tbsp) in the large skillet over medium-high heat.
Add the boneless skinless chicken breasts in a single layer and cook without moving for 3 minutes until browned.
Stir and cook 3 to 4 minutes more, until the chicken reaches 165°F in the thickest piece, then transfer to a plate.
Equipment: large skillet
Cook the pasta and broccoli
Bring a large pot of salted water to a boil.
Add the penne or rotini pasta (12 oz) and cook exactly 5 minutes; it will be firm.
Add the broccoli florets (4 cup) to the pasta pot during the last 2 minutes of cooking.
Drain the pasta and broccoli in a colander and set aside.
Equipment: large pot, colander
Make the cheese sauce
Melt butter (3 tbsp) in the same skillet over medium heat.
Whisk in flour (3 tbsp) and cook 1 minute.
Slowly whisk in milk (2 cup) and chicken broth (½ cup); simmer 3 to 4 minutes until thickened.
Remove from heat and stir in shredded sharp cheddar (1 cup), the remaining garlic powder (¼ tsp), and the onion powder (¼ tsp) until melted.
Stir in sour cream (½ cup) until smooth, then season with salt and pepper to taste.
Equipment: whisk, large skillet
Assemble the bake
Combine the drained pasta, broccoli, and chicken with the cheese sauce.
Spread the mixture evenly in the greased baking dish.
Sprinkle the remaining shredded sharp cheddar (1 cup) over the top and add the panko (½ cup) if using.
Equipment: 9x13-inch baking dish
Bake until bubbly
Bake uncovered at 375°F for 15 to 18 minutes until the cheese is melted and the edges are bubbling.
Let rest 5 minutes before serving.
Tomorrow's Meal
Pasta Bake Frittata
Cold pasta bake folded into beaten eggs and baked in a skillet for an easy next-day brunch or dinner.
You'll need to pick up:
6 large eggs1/4 cup milk1/2 cup shredded cheese1 tbsp butter
Quick overview:
- 1.Heat the oven to 350°F
- 2.Whisk the eggs with the milk and a pinch of salt
- 3.Chop 3 cups cold pasta bake into bite-sized pieces and stir into the eggs along with half the cheese
- 4.Melt the butter in a 10-inch oven-safe skillet over medium-low heat and pour in the mixture
- 5.Cook 3 minutes until the edges begin to set, then sprinkle with the remaining cheese
- 6.Bake 18 to 22 minutes until the center is set and the top is lightly golden, then let rest 5 minutes and slice
Before you cook
Cook notes
- • Pasta is intentionally undercooked (5 minutes) so it does not turn mushy in the oven; check that it is still firm when drained.
- • Shred cheddar from a block for the smoothest sauce; pre-shredded cheese can make it slightly grainy.
- • Add sour cream off the heat so it does not separate.
- • Assemble the bake up to 1 day ahead, cover, and refrigerate; add 5-10 minutes to the bake time if going straight from the fridge.
- • Use mild cheddar for an even gentler flavor.
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