Experienced cooks will raise their eyebrows when they see how this HEALTHY Creamy Chicken and Broccoli Pasta Bake is made. But don’t judge until you try it – it works!!! Made from scratch, not a drop of cream, this is a complete meal that takes 5 minutes to prep, made in ONE baking dish and it’s absolutely delish. {350 cal per serving!}
The World’s EASIEST Chicken and Broccoli Pasta Bake!
This is comfort food for busy people, dedicated to all those back home in Australia and everyone else around the world suffering through a blustery cold winter!
The method I use for this Ultra Lazy Healthy Chicken Pasta Bake certainly is unorthodox. Just plonk flour, uncooked pasta, raw chicken, vegetables, milk and chicken broth into the baking dish, give it a quick stir, then pop it into the oven. Pull it out partway through cooking, stir through cheese, then finish baking.
And what comes out is quite extraordinary. When you crack through that golden topping, you will be greeted with perfectly cooked pasta smothered in a creamy sauce that you’ve just made without a single drop of cream, without having to make a roux on the stove the traditional way béchamel and cheese sauces are made.
Not a hint of flouriness (thanks to the gluten in the pasta which also helps thicken the sauce) and the pasta is perfectly cooked – I blame my Japanese mother for raising me as a total snob about overcooked rice and this snobbery extends to pasta. There is actually sauce (hands up if you’ve suffered through dry pasta bakes!), and it’s a complete meal that’s light on the pasta, and heavy on broccoli + lean chicken.
I’m going to be completely honest with you about the difference between this and the traditional way of making creamy pasta bakes. My “go to” way is to start with a roux – like in this Seafood Gratin Pasta Bake, my Baked Mac and Cheese and my mother’s Chicken and Mushroom Macaroni Gratin ( <<— Childhood favourite, right here!). The sauce is silken and there’s more of it compared to this Ultra Lazy way.
If you look very closely, you will see that the sauce is a tiny bit split on the base of the baking dish. But you need to look really close to see it and it doesn’t taste split.
Very, very small compromise for a quick meal, in my humble view. 🙂
(Here’s a close up – you can see what I am describing in the bottom left corner)
I didn’t create this Chicken and Broccoli Pasta Bake as a hack. It came about because of the homeless man at the local dog park who I regularly take hot meals to. He always insists that I mustn’t go out of my way to bring him meals, and that in itself plus me being me just feels some sort of obligation to ensure I take meals to him regularly.
I had skipped a few days and I was standing in my kitchen, flustered at the mound of dirty dishes and peeved because of a failed video shoot and wanted to make something quickly.
Threw this Ultra Lazy Pasta Bake together using leftover vegetables thinking it “should be ok”, was blown away how well it actually worked, got the thumbs up from the homeless man, had it myself for dinner then decided to share it here. 🙂 – Nagi x
More big, juicy pasta bakes
- Baked Ziti – the mother of all pasta bakes!
- Tuna Pasta Bake – the highest and best use for canned tuna!
- Seafood Gratin Pasta Bake
- Baked Mac and Cheese – and try the Shrimp version!
- Chili Mac
- Cheeseburger Casserole (Homemade Hamburger Helper)
- Browse all pasta recipes
WATCH HOW TO MAKE IT
Ultra Lazy HEALTHY Chicken and Broccoli Pasta Bake recipe video!
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Ultra Lazy Creamy Chicken and Broccoli Pasta Bake
Ingredients
- 300 - 400 g / 10 - 14oz chicken tenderloin (raw) , breast or thigh, cut into 1.5cm / 3/5" pieces
- Salt and pepper
- 1 tsp dried thyme (or other herbs and/or spices of choice)
- 250 g / 8 oz spiral pasta, uncooked (See Note 1 for other shapes)
- 1 1/2 cups / 375 ml chicken broth/stock , preferably warmed
- 2 cups / 500 ml milk , preferably warmed (any fat %)
- 1 large garlic clove , minced
- 1 - 2 tbsp /15 - 30g butter (optional)
- 1 large broccoli or 2 medium broccoli or cauliflower , broken into small to medium florets (Note 2 for subs)
- 100 - 150 g / 1 - 1.5 cups shredded cheese , any melting type (Note 3)
- 1/4 cup / 35g flour (all purpose / plain)
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).
- Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
- Spread pasta in a baking dish. Sprinkle over flour.
- Pour over milk and broth, add garlic and butter. Stir.
- Spread chicken over the top, then broccoli.
- Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
- Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
- Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
- Stand for a few minutes then serve immediately!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I always joke about how when I’m away, Dozer doesn’t miss me at all because he’s too busy enjoying his own holiday with a Golden Retriever boarder.
But apparently, when she takes Dozer to the beach, he breaks away from the pack and sprints up to “dark haired people of my shape”, then bolts back when he realises it’s not me.
I didn’t know what to react to first – pleased as punch at the first sign that he does actually seem to miss me, or bursting into laughter at her delicately phrased description that Dozer only runs towards vertically challenged, dark haired women with generously sized bottoms!!!
Hey Nagi, how do you think this would be with mushrooms instead of broccoli? My boyfriend doesn’t eat anything green 🤪
I wasn’t expecting much, but yum! So comforting and good! I did have to cook it longer (even with warm milk) before adding cheese, and then for 20 mins after cheese (uncovered) – but so worth it! I used mostly cheddar and mixed in some Parmesan. Before serving I sprinkled it with paprika.
Very satisfying. Thank you!
Hi Karen, I’m so glad it worked for you!
Made this tonight and was so easy. Would probably add a bit more milk for more sauce next time but it was very tasty.
I’m so glad you loved it Jo!!
This is delicious. Quick. Easy. Family loved. Thank you.
You’re so welcome Clare!
Love love love this! Never tried not precooking pasta before but it worked just as you said (must trust you more lol) I added mustard to the sauce & some red pepper flakes as others suggested & it was delicious for us adults. So easy – definitely on my list to make again!
That’s awesome to hear Karin, I’m so glad you loved it!
Made this dish tonight and we really enjoyed it. Just wondering, can you make the casserole in advance (to step 5) then cover it and refrigerate to be cooked later in the day?
can you use gluten free pasta and flour?
Made this tonight – super easy and it tasted great! I added some seeded mustard and some diced onion and more chicken and used garlic butter. It took a little bit longer to cook – about 20 minutes with the foil on and then 25 minutes with it off.
Yum! Sounds great Maria!
A quick one dish meal that you wouldn’t serve to guests but the kids will gobble up. Not much flavour but popular with the under 4 crowd. Not so much the adults. Won’t make again in a hurry but at least kids ate the broccoli!
I’m so glad you didn’t enjoy it Rachel, I pride myself on flavourful dishes. Did you make any changes to the recipe by any chance? – N x
None whatsoever! I made your quick chicken tacos for dinner tonight & satay chicken last night and mmmm yummiest ever. Kids ate so many veggies once covered with satay sauce! This dish however was bland for us.
I personally love to find meals that both myself and my 2 year old can eat together! I omitted the thyme and butter. Used veggi rotini and added red pepper flakes to half of the dish.
Hi Nagi, I made this as is and loved it, but am trying to teach a friend that you CAN cook healthy on a budget. Can I make this with chicken drumsticks.? (What’s cheaper?) what adjustments to timing?
Hi Betty, you need chicken that can be cut up for this recipe so it will cook in time unfortunately – N x
Is it possible to replace the pasta with zucchini or cauliflower? I’d like less carbs, PLEASE.
Thank you!
I haven’t tried Susan, all the quantities and cook times would be different – N x
Hi Nagi – planning on making this tomorrow – can l use buckwheat pasta spirals – they cook quicker than regular spirals? Won’t make a difference ?
Hi Helen, You’d just need to adjust the cook time accordingly, cut the chicken slightly smaller if the buckwheat cooks quicker ❤️
Tried this following the recipe step by step. Chicken was not cooked at the end! Can not recommend this recipe, maybe better option to cook off the chicken first.
Hi David, sorry you had issues here – the chicken should definitely be cooked at the end! Did you follow the recipe step by step? – N x
Could you use almond milk?
Hi Maya, yes I can imagine this would work fine 🙂
OMG…….amazing!!!! Made this for the first time tonight..parents were visiting…mum said “the nicest meal I’ve had in a long time” Winner winner chicken dinner 👏👏👏👏👏
Wahoo, that’s terrific Rana!
I was suspicious. I didn’t think it would work. But my kids (living on their own) love a good chicken and broccoli pasta bake. So I tried this following the directions. (well sort of, I added nutritional yeast and grainy mustard and we’re vegetarian so I added Tofurky chick’n) but it worked. And it has become a keeper recipe for my kids.
Sounds great Mary!!