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Cheesy Chicken and Broccoli Pasta Bake

Cheesy Chicken and Broccoli Pasta Bake - Tasty
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Make this rich and creamy baked pasta dish featuring tender chicken, bright broccoli florets, and a sharp, melted cheese sauce. This is a simple, satisfying one-dish casserole perfect for a family dinner.

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 2 cups cooked, shredded chicken breast
  • 3 cups fresh broccoli florets
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 Celsius). Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Add the broccoli florets to the boiling water during the last 3 minutes of cooking. Drain the pasta and broccoli well and set aside.
  3. While the pasta cooks, prepare the cheese sauce. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and Dijon mustard.
  6. Add the cheddar cheese and Gruyère cheese to the sauce, stirring until completely melted and smooth. Stir in the Parmesan cheese.
  7. In a large bowl, combine the drained pasta, broccoli, cooked chicken, and the cheese sauce. Mix gently until everything is evenly coated.
  8. Pour the mixture into the prepared baking dish.
  9. Bake for 20 to 25 minutes, or until the top is bubbly and lightly golden brown. Let it rest for 5 minutes before serving.

Notes

  • For a sharper flavor, substitute Monterey Jack for the Gruyère.
  • You can use rotisserie chicken to save time on cooking the chicken.
  • To make this dish ahead of time, assemble everything but do not bake. Cover and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://tastytribune.com/cheesy-chicken-and-broccoli-pasta-bake/