One Pan Chicken Broccoli Pasta Bake
A hearty chicken broccoli pasta bake with plenty of broccoli, chicken, and cheese, all made in one pot! It's ready in less than 30 minutes, with less dishes and no headaches.
Equipment
- Measuring cups and spoons
- Spatula
Ingredients
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- ½ cup diced onion
- 3 cups chicken broth
- 1 cup whole milk
- 8 ounces pasta shells
- 3 cups small broccoli florets
- 2 tablespoons all-purpose flour
- 1 ½ cup shredded italian cheese
- ½ teaspoon kosher salt
- 2 cups shredded chicken
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a 12-inch nonstick skillet over medium heat, melt the butter. Add the onion & garlic to the pan, and sweat for 2 to 3 minutes until the onion is soft and translucent.
- Add the chicken broth and whole milk to the skillet. Increase the heat to medium-high and bring the mixture to a gentle simmer, then add the pasta.
- Reduce the heat back to medium and cook the pasta until it's just al dente. Do not cook it all the way or the pasta will be mushy in the end. It should have a slight bite to it.
- Add the broccoli florets and stir well.
- Add the all-purpose flour and stir until incorporated, then add the italian cheese. Stir well until the cheese is mixed into the milk mixture to create a sauce.
- Remove the pan from the heat and stir in the shredded chicken. Top with more shredded cheese.
- Carefully place the skillet into the oven and bake for 5 minutes, then turn on the broiler. Watch the casserole carefully so the top doesn't burn. Once you notice a few golden specks dotting the top of the cheese (about 1-2 min), remove from the oven.
- Sprinkle the top with kosher salt & enjoy!
Nutrition
Calories: 417kcalCarbohydrates: 41gProtein: 28gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 75mgSodium: 941mgPotassium: 642mgFiber: 4gSugar: 6gVitamin A: 1025IUVitamin C: 92mgCalcium: 263mgIron: 2mg
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