Every time I feel a chill in the air, my mind wanders to a dish that has become a staple in our home during the cold winter months: the Chicken and Broccoli Pasta Bake.
Not only is it a comforting, warm, and hearty dish that satisfies your cravings, but it’s also a delightfully easy and quick recipe to pull together.
The Allure of the Chicken and Broccoli Pasta Bake
There’s something magical about this pasta bake that makes it a favorite among many, and I am certainly no exception.
The combination of tender chicken, crunchy broccoli, and perfectly cooked pasta all tossed in a creamy, flavorful sauce truly speaks to my soul.
And let’s not forget the melty, golden cheese topping – truly the cherry on top of this delectable dish!
The Simplicity of the One-Pot Pasta Bake
The method of creating this ultra lazy chicken pasta bake might raise some eyebrows, but trust me, it’s incredibly efficient.
By just combining uncooked pasta, raw chicken, fresh vegetables, flour, milk, and chicken broth into the baking dish, stirring it around, and popping it into the oven, you’ll have dinner ready with minimal effort.
And, believe it or not, the end product will leave you astounded.
The Unconventional Sauce Method
Another unique aspect of this pasta bake is the sauce.
There’s no heavy cream involved and you don’t have to worry about making a roux or béchamel on the stove.
Instead, as the pasta cooks in the liquid, the starch released by the pasta and the flour you’ve added helps to thicken the sauce.
This method ensures that there is no hint of flouriness and the sauce is creamy and satisfying without being too rich.
Ingredients
14 ounces of chicken tenderloin raw, either breast or thigh, cut into pieces about 3/5 of an inch (1.5 centimeters)
Salt and pepper
1 teaspoon of dried thyme
8 ounces of spiral pasta uncooked (you can also use other shapes if you prefer, honey)
1 1/2 cups of chicken broth or stock preferably warmed up
2 cups of milk preferably warmed up
1 large clove of garlic minced
1 to 2 tablespoons of butter darlin’
1 large broccoli or 2 medium-sized broccoli or cauliflower broken into small to medium-sized florets
1 to 1.5 cups of shredded cheese any kind that melts nicely, suga’ (Note 3)
1/4 cup of all-purpose flour
Instructions