Best Pasta Chicken Broccoli Bake Recipes

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CHEESY CHICKEN, BROCCOLI AND PESTO PASTA BAKE



Cheesy Chicken, Broccoli and Pesto Pasta Bake image

A superb and easy meal, for all the family including bacon, mushrooms, chicken and broccoli in a light cheesy sauce, a perfect mid week meal.

Provided by CTopp

Time 1h5m

Yield Serves 5

Number Of Ingredients 30

400g Conchiglie Shells
200g Broccoli, sliced into littleness florets
200g Closed Cup Mushrooms, thinly sliced and quartered
175g Unsmoked Bacon, thinly sliced and fat removed
2 Garlic Cloves, roughly shopped
100g Spring Onions, chopped
500g Boneless Chicken Breast, chopped into large skunks
400g Conchiglie Shells
200g Broccoli, sliced into littleness florets
200g Closed Cup Mushrooms, thinly sliced and quartered
175g Unsmoked Bacon, thinly sliced and fat removed
2 Garlic Cloves, roughly shopped
100g Spring Onions, chopped
500g Boneless Chicken Breast, chopped into large skunks
200g Soft Cheese (lighter option better)
180ml Skimmed Milk
30ml Soft Butter
190g Green Pesto
400g Conchiglie Shells
200g Broccoli, sliced into littleness florets
200g Closed Cup Mushrooms, thinly sliced and quartered
175g Unsmoked Bacon, thinly sliced and fat removed
2 Garlic Cloves, roughly shopped
100g Spring Onions, chopped
500g Boneless Chicken Breast, chopped into large skunks
200g Soft Cheese (lighter option better)
180ml Skimmed Milk
30ml Soft Butter
190g Green Pesto
Parmesan Cheese, Grated

Steps:

  • Boil a large pan of water with a sprinkle of salt, when bubbling, add pasta to water and leave for 10 - 12 minutes. Add broccoli and leave for further 5 minutes, once cooked, drain out and add pasta and broccoli back to pan.
  • Add a tbsp of oil to a large frying pan and add to high heat. Add chicken breast to pan and fry until begins to brown, remove from the pan. Add bacon into pan and fry for around 3 - 5 minutes, then add mushroom, garlic and spring onions and leave for another 2 - 3 minutes.
  • Once bacon has cooked, add chicken back to the pan and stir together gently for another 5 minutes. Remove from heat and stir into pasta.
  • In a medium sized saucepan, melt the soft cheese and butter together on a low heat, stirring together constantly. Once melted together and the sauce is visibly thinner, stir in the milk and add the pesto and stir for roughly 5 minutes. When happy with the sauce, stir into the pasta pan and mix together well so all contents are coated.
  • Now, add all the pasta mix to a deep oven dish and spread out around dish, then sprinkle over Parmesan cheese and put into the oven, for about 30-35 minutes on 200c (Fan Oven) or until Cheese is brown and golden.

CHICKEN & BROCCOLI PASTA BAKE



Chicken & broccoli pasta bake image

This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan

Provided by Good Food team

Categories     Lunch, Pasta, Supper

Time 40m

Number Of Ingredients 12

350g pasta shells or quills
200g broccoli, cut into very small florets and the stems thinly sliced
2 tbsp olive oil
350g boneless, skinless chicken breasts, thinly sliced
175g chestnut mushrooms, quartered
4 tbsp sundried tomato paste
80g soft cheese with garlic and herbs (such as Boursin)
284ml carton single cream
bunch of spring onions, finely sliced
85g mature cheddar, grated
1 garlic clove, finely chopped
50g flaked almonds

Steps:

  • Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
  • Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
  • Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
  • Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
  • Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
  • Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
  • Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

Nutrition Facts : Calories 665 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.42 milligram of sodium

BROCCOLI CHEDDAR CHICKEN PASTA BAKE RECIPE BY TASTY



Broccoli Cheddar Chicken Pasta Bake Recipe by Tasty image

Here's what you need: unsalted butter, all purpose flour, half & half, kosher salt, onion powder, ground black pepper, ground nutmeg, celery salt, shredded mozzarella cheese, shredded cheddar cheese, Kroger® Brand Frozen Broccoli Florets, Kroger® Brand Grilled Chicken Breast Dices, Kroger® Brand 100% Whole Grain Salad Rotini Pasta, Kroger® Brand Italian Herb Focaccia

Provided by Kroger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

½ tablespoon unsalted butter
1 ½ tablespoons all purpose flour
32 oz half & half
¾ teaspoon kosher salt
1 ½ tablespoons onion powder
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
½ teaspoon celery salt
½ cup shredded mozzarella cheese
1 ¾ cups shredded cheddar cheese, divided
2 cups Kroger® Brand Frozen Broccoli Florets, frozen, thawed, divided
1 ¾ cups Kroger® Brand Grilled Chicken Breast Dices, divided
1 box Kroger® Brand 100% Whole Grain Salad Rotini Pasta, cooked according to package instructions
Kroger® Brand Italian Herb Focaccia, baked according to package instructions, for serving

Steps:

  • Preheat the broiler to high.
  • Melt the butter in a medium pot over medium-high heat. Whisk in the flour until fully incorporated, then toast for about 30 seconds, or until slightly darkened in color.
  • Add the half-and-half and whisk until the flour mixture has completely dissolved. Reduce the heat to medium-low and simmer for 3-4 minutes, or until the liquid has thickened lightly.
  • Stir in the kosher salt, onion powder, black pepper, nutmeg, and celery salt. Add the shredded mozzarella and 1 cup of the shredded cheddar, and whisk until completely melted and smooth, 2-3 minutes.
  • Remove the pot from the heat and fold in 1½ cups Kroger® Brand Frozen Broccoli Florets, 1¼ cups Kroger® Brand Grilled Chicken Breast Dices, and the cooked Kroger® Brand 100% Whole Grain Salad Rotini Pasta.
  • Transfer the pasta to an 8"x13" baking dish and spread in an even layer. Sprinkle the remaining ½ cup Kroger® Brand Frozen Broccoli Florets, remaining ½ cup Kroger® Brand Grilled Chicken Breast Dices, and remaining ¾ cup shredded cheddar cheese on top.
  • Place the dish under the broiler for 3-6 minutes, or until the cheese on top has melted and is lightly browned and crispy.
  • Serve immediately with Kroger® Brand Italian Herb Focaccia.
  • Enjoy!

CREAMY CHICKEN, PASTA AND BROCCOLI BAKE



Creamy Chicken, Pasta and Broccoli Bake image

A tasty one dish meal from Kraft. They kept it quite light, and it's still creamy and comforting. You can use any shaped pasta and try to go for the high fibre ones. Smart Pasta has the most fibre, but you can use whole wheat or whatever your favourite is. I listed whole wheat so the nutritional count would be better and Zaar doesn't accept Smart Pasta. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 1/2 cups whole wheat rotini pasta, uncooked
3 cups fresh broccoli florets
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1/2 cup low sodium chicken broth
1/4 cup light cream cheese spread
3/4 cup part-skim mozzarella cheese, shredded, divided
2 tablespoons lowfat parmesan cheese, grated

Steps:

  • Heat oven to 350°F Cook pasta as per package directions, adding broccoli for the last 3 minutes.
  • Meanwhile, heat large nonstick frying pan on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted. Remove from heat and stir in 1/2 cup mozzarella.
  • Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish; cover.
  • Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

CHEESY CHICKEN & BROCCOLI PASTA BAKE



Cheesy Chicken & Broccoli Pasta Bake image

I know there are MANY recipes similar to this one but I have never attempted one until tonight. Being that this is my first time ever making "my take" on an old time favorite for some people, I thought I would share the recipe my family enjoyed for dinner tonight. Keep in mind this recipe was made for a large family of 12 so if...

Provided by Christina Vasquez

Categories     Soups

Time 55m

Number Of Ingredients 11

3 lb boneless skinless chicken breasts or thighs, cut into 1 -2 inch pieces
2 - 3 Tbsp cooking oil
1/4 tsp. garlic powder
1/2 tsp. pepper
1 - 2 tsp. salt
24 oz pasta shells (not small and also not the ones used for stuffing)
1 1/2 lb florets of broccoli crowns = 3 - 4 crowns
2 can(s) cream of chicken soup, condensed
1 1/2 soup cans full of milk
16 oz velveeta cheese, cubed
16 oz sharp cheddar cheese, grated

Steps:

  • 1. 1) Heat oven to 375 degrees. 2) Butter or grease two 3 quart baking dishes, set aside. 3) Start heating the water for the pasta. 4) Cut chicken into 1 - 2 inch pieces. 5) Heat a large skillet or large pot with cooking oil to med. high; add chicken, salt, pepper, garlic powder and cook until slightly browned, stirring occasionally. 6) At this time the water should be at a rapid boil so add the pasta, you may add salt to the water if desired. Pasta should be al dente so do not cook more then 5 - 6 min, drain and set aside. 7) In the meantime while chicken is browning, cut the broccoli florets off steams and then in half, rinse and set aside. 8) Open cans, set aside. 9) Cube Velveeta, set aside. 10) Grate sharp cheddar cheese, set aside. 11) Once the chicken is browned add; soup, milk, Velveeta and stir until no lumps remain. 12) Turn off heat, stir in broccoli and shells. KEEP IN MIND all of the above ingredients may not fit and you may need to transfer it to a larger pot to stir. 13) Once stirred together divide mixture and pour into the baking dishes, sprinkle with cheese, bake for 25 - 30 minutes. Enjoy!

CHICKEN AND BROCCOLI PASTA BAKE



Chicken and Broccoli Pasta Bake image

Nice hearty meal that doesn't take a great deal to prepare. Fills you up and is excellent for diabetics. Use a ready-made barbecue chicken to make it easier.

Provided by Susie T

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups spiral shaped pasta
1 head broccoli, cut into florets
1 small onion, finely chopped
2 cups shredded cooked chicken
1 cup reduced-fat sour cream
1/2 cup skim milk
1 (60 g) packet lite cream of chicken soup mix
1/2 cup low-fat tasty cheese, grated
salt and pepper

Steps:

  • Preheat oven to 180 degrees C.
  • Lightly spray olive oil over baking dish.
  • Place pasta in a pot of boiling water and cook as per packet instructions.
  • Drain well.
  • Combine pasta, broccoli, onion and chicken and place in the baking dish.
  • Mix together sour cream, milk, soup mix and salt and pepper if desired and pour over the pasta.
  • Sprinkle cheese over top and bake for about 25 minutes or until golden in colour.

CHICKEN AND BROCCOLI PASTA BAKE



Chicken and Broccoli Pasta Bake image

Make and share this Chicken and Broccoli Pasta Bake recipe from Food.com.

Provided by MarieRynr

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces pasta shells
8 ounces broccoli, cut into very small florets and the stems thinly sliced
2 tablespoons olive oil
12 ounces boneless skinless chicken breasts, thinly sliced
6 ounces chestnut mushrooms, quartered
4 tablespoons sun-dried tomato paste
1 (80 g) packet soft spreadable cheese with garlic and herbs (such as Boursin)
1 (284 ml) carton single cream
1 bunch spring onion, finely sliced
3 ounces mature cheddar cheese, grated
1 clove garlic, minced
2 ounces sliced almonds

Steps:

  • Preheat oven to 375*F.
  • Cook the pasta in a large pan of boiling salted water for 6 minutes, then add the broccoli and cook for 5 to 6 minutes longer, until the pasta is just cooked.
  • Drain well and return to pan.
  • Heat the oil in a wide pan and add the chicken pieces.
  • Fry until lightly browned.
  • Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream.
  • Gently simmer until the cheese has melted, stirring, until the sauce is thickened slightly.
  • Season with salt and pepper.
  • Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish.
  • Level the top.
  • Mix the spring onions, cheddar, garlic and almonds and sprinkle over the pasta.
  • Bake for 20 minutes until golden.

Nutrition Facts : Calories 814.1, Fat 36.9, SaturatedFat 14.7, Cholesterol 116.6, Sodium 369.5, Carbohydrate 77.9, Fiber 7.1, Sugar 6.1, Protein 44.6

CHICKEN BROCCOLI PASTA BAKE



Chicken Broccoli Pasta Bake image

Make and share this Chicken Broccoli Pasta Bake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 ounces cooked penne pasta
salt and pepper
3 cups steamed broccoli (don't overcook the broccoli cook only until firm-soft)
3 tablespoons butter
1 cup onion, chopped
3 -4 garlic cloves, fresh minced or chopped (or more or less to suit taste)
3 tablespoons flour
1 teaspoon dried thyme
1 1/2 cups good quality chicken broth
1 1/2 cups half-and-half cream or 1 1/2 cups milk
1/4 cup grated parmesan cheese
1 bay leaf
1 lb chicken breast, cut in small pieces or strips (uncooked)
1/8 teaspoon nutmeg
2 tablespoons chopped fresh parsley
1/2 cup cottage cheese
1/4 cup grated parmesan cheese

Steps:

  • Set oven to 350 degrees.
  • Butter an 11 x 8-inch baking pan or a casserole dish.
  • In a large bowl, toss together the steamed broccoli and the cooked pasta.
  • In a heavy-bottomed saucepan, heat the butter over medium heat.
  • Add in the onion; cook for about 3 minutes, or until softened.
  • Stir in the garlic and flour; cook for 1 minute.
  • Stir in thyme, then slowly whisk in the chicken broth and the half and half cream (or milk); add in the bay leaf and the 1/4 cup Parmesan cheese, bring to a medium boil, reduce heat; cook gently for 6-7 minutes, until mixture is thickened.
  • Add in the chicken pieces; cook for 2-3 minutes, until chicken is barely cooked through.
  • Remove from heat, season with salt, pepper and nutmeg.
  • Add the mixture to the bowl with the pasta/broccoli mixture, add in the chopped parsley; stir until mixed.
  • Transfer to prepared greased baking dish or casserole dish.
  • Dot with the cottage cheese.
  • Sprinkle with grated Parmesan cheese.
  • Bake for 20 minutes, or until heated through, and the top is lightly browned.

CHICKEN, CORN, BROCCOLI PASTA BAKE



Chicken, Corn, Broccoli Pasta Bake image

This is a dish I started making in small quantities for my 18 month old, until the rest of the house kept taking the small containers out of the freezer and eating them! Now I make it in a big dish and it is enjoyed by all. I make the cheese sauce from scratch, however you can choose to use any thickish cheese sauce you like. Prep time include making the cheese sauce.

Provided by happygurl06

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 (500 g) package spiral shaped pasta or 1 (500 g) package pasta shells
2 cups cooked chicken, shredded
2 cups steamed broccoli florets
2 cups corn kernels
4 cups thick cheese sauce
1/2 cup shredded sharp tasty cheese
1/4 cup shredded parmesan cheese
1/4 cup breadcrumbs
1 tablespoon margarine

Steps:

  • Cook the pasta till al dente then drain.
  • In the pot mix the cooked pasta, chicken, broccoli, corn and cheese sauce.
  • Pour all this into a large baking tray/casserole.
  • Top with the shredded cheese, parmesan and breadcrumbs.
  • Dot with margarine and bake in a moderate oven until brown and bubbly.

Nutrition Facts : Calories 831.1, Fat 34.1, SaturatedFat 14.7, Cholesterol 98.9, Sodium 1625.4, Carbohydrate 89.9, Fiber 5, Sugar 2.5, Protein 41.1

PASTA, CHICKEN, & BROCCOLI BAKE RECIPE - (4.5/5)



Pasta, Chicken, & Broccoli Bake Recipe - (4.5/5) image

Provided by á-24836

Number Of Ingredients 18

1/2 cup butter
1/2 cup sweet onion, chopped
1/2 cup red bell pepper, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups chicken broth
1 1/2 cups half-and-half
1/2 cup dry white wine
1 cup parmesan cheese, freshly shredded
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (20-ounce) package refrigerated cheese-and-spinach tortellini
4 cups fresh broccoli, chopped
4 cups cooked chicken, chopped
1/2 cup Parmesan cheese, grated
15 round buttery crackers, crushed
1/2 cup pecans, chopped
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350° Fahrenheit. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly. Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.

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