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
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Baked Ziti – the mother of all pasta bakes!
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Tuna Pasta Bake – the highest and best use for canned tuna!
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Baked Mac and Cheese – and try the Shrimp version!
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Cheeseburger Casserole (Homemade Hamburger Helper)
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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:
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!!!
Hi. This looks great. I would like to double the recipe (to use a full 16 oz box of pasta), so I’m thinking I need to double the ingredients, but I’m concerned that there will be too much liquid for my baking dish. Do you think the sauce ingredients need to be doubled exactly? Thank you!
Hi Angela! I’d make 2 batches in separate pans 🙂 That will produce the best result – N x
This was so yummy! I added some garlic and onion powder and layered the broccoli and chicken exactly as stated in the recipe. I also mixed in asiago cheese to give the pasta a sharper taste. I used penne pasta and it turned out great! Will definitely make this again 🙂 So easy for busy weeknights. Thanks!
So glad you enjoyed this Kate! Thanks for letting me know! N xx
Yum!!!! It tastes like chicken Alfredo and the chicken texture is awesome! I also Added some carrots to this (microwaved them for 3 minutes, skipped butter, used skim milk, and whole wheat flour as well as whole grain spirals. I doubled the recipe completely and still cooked for about the same time bc I used 2 dishes. Thank you! Will def be making this all the time!
So glad you enjoyed this Cornelia! N x ❤️
Hi, this looks delicious! I was curious if this might work with rice? I’d appreciate your opinion, and if you think it would work how much rice would be needed.
Thanks!
Hi Shelby! I haven’t tried but have you seen my creamy chicken and broccoli rice bake?? 🙂
How would the recipe work for 1 lb of pasta (the whole box)? I’m guessing double the recipe? I don’t like leaving half boxes of pasta. Plus, more leftover!
HI Jenn! Yep double the recipe, use the recipe scaler by clicking on Servings 🙂 Oh, and it will take longer to cook, maybe an extra 10 minutes?
I made this last night using brown rice penne pasta. I can not believe how amazing this came out. Threw some panko on the top the last 5 minutes for some added crunch. This recipe will now be part of our weekly rotation. Even my super picky eaters loved it.
I was pretty amazed myself the first time I made it! 🙂 So glad everyone enjoyed this! N x
This was really good! I used cauliflower and broad egg noodles. Winner.
So glad you enjoyed this Susan! Thank you for letting me know! N xx
Hi
Can I add cream cheese to the recipe to make it more creamier? And if yes, when should I add it? Thanks
Sorry Maha, not sure if that would work for this recipe 🙂
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.
My thoughts exactly 🙂 Not for company but great for midweek meal!
I was worried at first but this actually turned out really well!! Thank you!
That’s wonderful to hear Mia! Thanks for letting me know! N x ❤️
Hi, I’m going to make this today and was wondering if you can freeze it? x
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! 🙂
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!
Thank you for a delicious, easy and quick family meal. 2 1/2 and 5 year old kids loved it
That’s so great to hear Laura! Thanks for sharing your feedback – N x
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!
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
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.
What size baking dish are you using??
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!
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
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!
Sorry mean’s Pasta not chicken**
Update: made it with mozzarella and parmesan and it came out very good. Thanks for the great recipe!!
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!
That’s terrific to hear Nicole! Thanks for taking the time to let me know – N x
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!!
That’s terrific to hear Carolynn! Thanks for taking the time to let me know – N x