Chicken and Broccoli Pasta Bake
A hearty casserole combining tender chicken, fresh broccoli, and pasta in a creamy sauce topped with a crunchy breadcrumb crust.
Equipment
- Large Pot
- Casserole Dish
- Small Pan
Ingredients
- 200 g dried fusilli pasta or your favorite short pasta
- 300 g broccoli florets cut into bite-size pieces
- 300 g shredded cooked chicken rotisserie or poached breast
- 3 cloves garlic minced
- 3 scallions spring onions finely sliced (white and green parts)
- 60 g butter
- 40 g all-purpose flour
- 875 ml milk
- 70 g Parmesan cheese freshly grated
- 1 tsp. fresh thyme finely chopped
- Sea salt and black pepper to taste
- 90 g panko breadcrumbs
- 60 g butter melted for topping
Instructions
- Preheat your oven to 180°C (355°F).
- In a large pot of salted boiling water, cook the fusilli until very al dente. Add the broccoli florets about one minute before draining.
- Drain the pasta and broccoli well, and set aside.
- In the same pot, melt 60 grams of butter over medium heat. Add garlic and spring onions, cooking gently for about two minutes.
- Whisk in the flour and cook for another minute to form a roux.
- Slowly add half the milk, whisking constantly. Then add the remaining milk and raise the heat to medium-high, stirring until the sauce thickens (about 5-7 minutes).
- Add the Parmesan cheese and thyme, then season with salt and pepper. Stir until well combined.
- Fold in the cooked pasta, broccoli, and shredded chicken. Taste and adjust seasoning if necessary.
- Grease a casserole dish and transfer the pasta mixture into it, spreading evenly.
- In a small pan, melt the remaining 60 grams of butter and mix with panko breadcrumbs. Sprinkle the mixture evenly over the pasta.
- Bake for about 20 minutes or until the topping is golden brown and crispy.
- Let it rest for 10 minutes before serving for easier portioning.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (355°F).