Cheesy Broccoli Chicken Pasta Bake

$To make Cheesy Broccoli Chicken Pasta Bake, you will need these simple ingredients: - 300g penne pasta - 2 cups cooked chicken, shredded - 2 cups broccoli florets - 1 cup cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 2 cups creamy Alfredo sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 cup breadcrumbs - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) Each ingredient plays a vital role in creating a rich and tasty dish. The penne pasta serves as the base, while the cooked chicken adds protein. Broccoli florets not only give color but also add nutrition. The combination of cheddar and mozzarella cheeses makes the dish creamy and cheesy. The Alfredo sauce binds everything together, making each bite a delight. Spices like garlic powder and onion powder enhance the flavors. Salt and pepper help to bring out the taste of all the ingredients. Breadcrumbs provide a crunchy topping, while olive oil helps them brown nicely. Lastly, the fresh parsley adds a pop of color and freshness when you serve the dish. This recipe is perfect for family meals, and it’s easy to customize. You can swap out the chicken for turkey or even use a vegetarian option. With these ingredients on hand, you can whip up a comforting and satisfying meal that everyone will enjoy. {{ingredient_image_1}} First, set your oven to 375°F (190°C). This temperature helps the bake cook evenly. While the oven heats, cook 300g of penne pasta according to the package instructions. Make sure to cook it until it is al dente. Drain the pasta and set it aside for later. Next, we need to prepare the broccoli. In a large pot, bring water to a boil. Add 2 cups of broccoli florets to the boiling water for 2 minutes. This process is called blanching. It keeps the broccoli bright and crisp. After 2 minutes, drain the broccoli and set it aside. In a large mixing bowl, mix the cooked pasta, 2 cups of shredded chicken, and the blanched broccoli. Pour in 2 cups of creamy Alfredo sauce. Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder for flavor. Then, mix in half of the cheddar cheese and half of the mozzarella cheese. Stir until everything is well coated. Don’t forget to season with salt and pepper to taste, adjusting as needed. Now, transfer the mixture into a greased 9x13 inch baking dish. Make sure it is spread evenly. In a small bowl, mix 1/2 cup of breadcrumbs with 1 tablespoon of olive oil. Add the remaining cheddar and mozzarella cheese to the breadcrumbs. Stir until the breadcrumbs are coated. Sprinkle this mixture evenly over the pasta mixture in the baking dish. Place the dish in the preheated oven. Bake for 25-30 minutes. You want the top to be golden and bubbly. Once it is done, remove it from the oven and let it cool slightly. For a nice touch, garnish with fresh chopped parsley before serving. To make great pasta, always cook it al dente. This means the pasta should be firm when you bite it. If you overcook it, it will turn mushy in the bake. Follow the package instructions closely. For seasoning, taste as you go. Start with a little salt and pepper. You can always add more later. I like to use garlic and onion powders for extra flavor. They mix well with the Alfredo sauce and make every bite tasty. You can swap cheeses if you want. For cheddar, try gouda or provolone. For mozzarella, consider fontina or even pepper jack for a kick. If you prefer a lighter sauce, use a yogurt-based sauce instead of Alfredo. If you want to make it healthier, use whole wheat pasta. You can also add more veggies like spinach or bell peppers. They add color and nutrients without changing the taste too much. To get a crispy topping, use fresh breadcrumbs. They hold onto flavor better than dry ones. Mix the breadcrumbs with olive oil for added crunch. Try using different types of cheese in the topping. Parmesan or a sharp cheddar can give a nice twist. Sprinkle the cheese mixture evenly to cover the whole dish. This will help it brown nicely in the oven. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie or grilled chicken, saving you time and enhancing flavor. Cheese Variations: Experiment with different cheese blends such as gouda or pepper jack for a unique twist on the classic flavor. Make Ahead: Assemble the dish in advance and refrigerate it. Just add an extra 10-15 minutes to the baking time when you’re ready to cook. Breadcrumb Topping: For extra crunch, try adding some grated parmesan cheese or spices to the breadcrumb mixture before baking. {{image_2}} You can switch the chicken for turkey. Ground turkey works well and keeps it light. If you prefer a vegetarian dish, use chickpeas or tofu. Both options add protein without meat. These swaps keep the dish filling and tasty. Feel free to add more veggies! Bell peppers bring color and sweetness. Spinach adds a nice green touch and loads of nutrients. Carrots or zucchini could also work well. Mixing in veggies boosts flavor and makes the meal healthier. Try different sauces for new flavors. A homemade cheese sauce can make it creamier. You could also use a spicy marinara for a kick. If you like it tangy, a ranch sauce can change the game. Experimenting keeps dinner fun and fresh! Keep leftovers in an airtight container. They last in the fridge for about 3 to 4 days. Make sure to cool the dish before you store it. This helps keep the food fresh and safe. Label the container with the date. This way, you remember when you made it. You can freeze Cheesy Broccoli Chicken Pasta Bake for up to 3 months. First, let the dish cool completely. Then, cut it into portions. Wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag. This helps prevent freezer burn. Remember to label the bag with the date and contents. For the best taste and texture, reheat in the oven. Preheat your oven to 350°F (175°C). Place the dish in an oven-safe container. Cover it with foil to keep it moist. Bake for about 20-25 minutes, or until heated through. You can also microwave it, but the oven keeps the top crispy. Enjoy your meal! To make Cheesy Broccoli Chicken Pasta Bake from scratch, follow these steps. First, cook 300g of penne pasta until it is al dente. While the pasta cooks, blanch 2 cups of broccoli florets in boiling water for 2 minutes. After that, mix the cooked pasta, 2 cups of shredded chicken, and the blanched broccoli in a large bowl. Add 2 cups of creamy Alfredo sauce, garlic powder, onion powder, half of the cheddar cheese, and half of the mozzarella cheese. Stir everything until well combined. Transfer the mixture to a greased baking dish. Top with a mix of breadcrumbs, olive oil, and the remaining cheese. Bake at 375°F for 25-30 minutes until golden. Yes, you can use rotisserie chicken for this recipe. Rotisserie chicken saves time and effort. It is already cooked and seasoned, making your meal prep easier. Just shred the chicken and add it to the pasta and broccoli mix. This shortcut helps you get dinner on the table faster without losing flavor. Absolutely! Cheesy Broccoli Chicken Pasta Bake is great for meal prep. You can make it ahead of time and store it in the fridge. To prepare it in advance, assemble the dish and cover it tightly with foil. You can bake it when you're ready to eat. This dish also freezes well. Just let it cool, then wrap it tightly and store it in the freezer. When you're ready, thaw it overnight in the fridge before baking. Enjoy your easy meals throughout the week! This blog post covered making a tasty Cheesy Broccoli Chicken Pasta Bake. You learned about the key ingredients, simple steps for preparation, and tips for cooking. Remember, you can modify ingredients to suit your taste. Don't hesitate to experiment with proteins or veggies. Store leftovers properly to enjoy later. With these tips, your dish will impress family and friends. Enjoy your cooking journey and make it your own!$

Cheesy Broccoli Chicken Pasta Bake

A delicious and creamy pasta bake loaded with chicken, broccoli, and cheese.

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Prep Time 15

Cook Time 30

Total Time 55

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

300 g penne pasta
2 cups cooked chicken, shredded
2 cups broccoli florets
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
2 cups creamy Alfredo sauce
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
0.5 cup breadcrumbs
1 tablespoon olive oil
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 375°F (190°C).
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large pot, bring water to a boil and blanch the broccoli florets for 2 minutes. Drain and set aside.
In a large mixing bowl, combine the cooked pasta, shredded chicken, blanched broccoli, Alfredo sauce, garlic powder, onion powder, half of the cheddar cheese, and half of the mozzarella cheese. Stir well until everything is evenly coated.
Season with salt and pepper to taste, adjusting as necessary.
Transfer the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine the breadcrumbs with olive oil and the remaining cheddar and mozzarella cheese. Mix until the breadcrumbs are coated.
Sprinkle the breadcrumb mixture evenly over the pasta mixture in the baking dish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool slightly. Garnish with fresh chopped parsley before serving.

Notes

Feel free to add more vegetables or use different types of cheese.

Keyword bake, broccoli, cheesy, chicken, pasta