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 a man who lives in his van 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!
Baked Mac and Cheese – and try the Shrimp version!
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
- 400g / 14 oz 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)
- 250g / 8 oz spiral pasta, uncooked (See Note 1 for other shapes)
- 1/4 cup flour (all purpose / plain)
- 1 1/2 cups chicken broth/stock , warmed
- 2 cups milk , warmed (any fat %)
- 1 large garlic clove , minced
- 2 tbsp / 30g unsalted butter , recommended but optional
- 1 large broccoli or 2 medium broccoli or cauliflower, broken into small to medium florets (Note 2 for subs)
- 1 1/2 cups (tightly packed) shredded cheddar or colby cheese (or tasty cheese, pizza mix etc, Note 3)
Instructions
- Preheat oven to 200°C/390°F (180°C fan-forced).
- Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
- Spread pasta in a 23 x 33cm / 9 x 13" baking dish. Sprinkle flour all across the surface (don't dump in clump else it won't dissolve). 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:
More chicken and broccoli recipes
For those of you who, like me, find yourself putting both of these in your trolley week after week…
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!!!
Susan says
This was really good! I used cauliflower and broad egg noodles. Winner.
Nagi says
So glad you enjoyed this Susan! Thank you for letting me know! N xx
Maha says
Hi
Can I add cream cheese to the recipe to make it more creamier? And if yes, when should I add it? Thanks
Nagi says
Sorry Maha, not sure if that would work for this recipe 🙂
Jane Grant says
I think this is a great idea and who needs the butter from the roux? Not a company dish but great for family and kids. I am going to try this with already cooked and shredded chicken and just cook a little less.
Nagi says
My thoughts exactly 🙂 Not for company but great for midweek meal!
Mia says
I was worried at first but this actually turned out really well!! Thank you!
Nagi says
That’s wonderful to hear Mia! Thanks for letting me know! N x ❤️
Mandy fearns says
Hi, I’m going to make this today and was wondering if you can freeze it? x
Nagi says
Hi Mandy! It’s not the best to freeze because of the way the sauce is made so it does look a bit split when reheated but the taste is still great! 🙂
Carlee says
Made this today – tastes amazing! My mum has nerver eaten anything I’ve cooked as she doesn’t trust me not to give her food poisoning but she tried this and loved it. Great recipe!
Laura says
Thank you for a delicious, easy and quick family meal. 2 1/2 and 5 year old kids loved it
Nagi says
That’s so great to hear Laura! Thanks for sharing your feedback – N x
Diane says
Wondering if this can be made with a protein pasta? We are in love with your site and recipes, I am telling everyone about it! My hubby is in kitchen right now making your chicken soup. We have always made homemade soup but your recipe just added a little something to it! Thanks!
Nagi says
I’m so pleased you enjoy my recipes Diane, thanks for letting me know! I’m sorry I am not sure if this will work with protein pasta, concerned about the starch level which is required to help thicken the sauce. Sorry! N x
Diane says
It came out great! We use Barilla Protien Rotini in the yellow box. I did cook a little longer and was pushing down some of the pasta to make sure all cooked through. When it came out of the oven just let it rest 5 minutes and any liquid just absorbed! Also used a combo of Cheddar and Gruyere cheese which was a great flavor. The family loved this so much and my husband will not eat casseroles! He couldn’t stop! Making your frozen pizzas today, hard time finding the Pitta breads in my area of Chicago, Pita pockets are kind of thick.
Mary Jo says
What size baking dish are you using??
Margaret says
Delicious!
My husband bought frozen broccoli…no fresh was available and I did not know what to do with it, I had leftover chicken. I found this recipe and I was a little concerned as I usually cook pasta first. I cooked it a little longer as had a deep dish…it was super delicious!
Thank you!
Lucretia says
I have made this dish several times now. As a matter of fact it has become a regular family dinner!! They all love it! Even my pickiest child! I double up the ingredients and do fresh spinach instead of broccoli! Thank you for sharing the recipe! It’s a hit at my house
Jasmine says
Hi Nagi, I plan to use mozzarella cheese since that’s all have in the fridge and it’s hard to get myself up to go to the grocery store in this freezing weather. Shall I season the chicken or milk mixture more? I realize Mozz doesn’t have as much flavor as other cheese types. Thanks and looking forward to making this!
Jasmine says
Sorry mean’s Pasta not chicken**
Jasmine says
Update: made it with mozzarella and parmesan and it came out very good. Thanks for the great recipe!!
Nicole says
I made this last weekend and loved it! So much so that I’m going to make it again today. I found your website via your mushroom rice recipe, and I am hooked! All of your recipes so that I have tried so far have been great, and I am planning on cooking my way through your site in 2018! Thank you for having such great recipes!
Nagi says
That’s terrific to hear Nicole! Thanks for taking the time to let me know – N x
Carolynn says
I made this tonight! College student who was looking for something easy and healthy that would last me a while, it did the trick 🙂 thank you!!
Nagi says
That’s terrific to hear Carolynn! Thanks for taking the time to let me know – N x
Laura says
On a calorie controlled diet and it was so great to have something that felt like such a treat. Will definitely make this again and maybe next time add some peas and leeks.
Nagi says
Love hearing that Laura! Thanks for letting me know you enjoyed it! N xx
Christina says
My extremely picky toddler and extremely picky husband loved this. I believe my husband said, “this is really good and a make again recipe”. I doubled the recipe and we are definitely having leftovers. My hubby even got seconds. I’m happy to have a healthier option for pasta.
Nagi says
Love hearing that Christina! Thanks for letting me know you enjoyed it! N xx
Martha says
Just made this because I was struck for ideas for lunch.. it turned out amazing!!!!
I added sweetcorn and tuna as well for some extra flavour and it was absolutely delicious, Thankyou for sharing your recipe!
Nagi says
That’s so great to hear Martha! Thank you for taking the time to let me know! N x
May says
Second time we have made this. We used leftover chicken and 12oz of pasta (last time I used 8oz). It is dryer using a bit more pasta but that is the sizes our boxes come in here. We actually preferred it over the wetter version. My daughter is thrilled, and looking forward to taking this recipe to college! Great Great fast recipe that really allows for flexibility with veggies too!
Nagi says
I love hearing that May!! Thanks for letting me know – N x ❤️
Morgan Hutchins says
Will the No Yokes brand extra broad egg noodles be ok to use? That’s all I have in pantry and I want to try thIs tonight
Nagi says
I haven’t tried them but if they cook like normal pasta then they should be fine! 🙂 N x
Linda Henderson says
What size pan do you suggest? And have you tried this with whole wheat pasta? I tried once before with a too small pan, so am excited to try again with a better sized dish!
May says
9″ x 13″ has worked well for us.