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!!!
Sara says
What size pan did you use? Thank you!
Nagi says
Hi Sara, a 9″ x 13″ – N x
Emily says
Such rave reviews, I must have done something wrong 🙁 mine needed much longer to cook, and there was far too much liquid left over. The flavour was really lovely though!
Nagi says
Hi Emily, what type of pasta did you use and it was definitely uncooked? – N x
Belinda Hayes says
I made two of these last night – one to take to a potluck and one to leave home for my teenagers who were staying home – it was a hit in both situations. Not a spoonful left at the potluck and the 3 teenagers at home at 1/2 the casserole. So yummy and so easy. It is going into our weekly dinner rotation.
Nagi says
That’s awesome to hear Belinda!
Jackie says
This recipe has hijacked my dinner intentions! 😂 I have chicken thighs defrosting for making your friend Jo’s Lentil and Chicken soup, but then there’s this recipe waving at me out of the corner of my eye… actually it’s jumping up and down and shouting YOOHOO! So I’m gonna scale down for a single portion of this with 1 thigh; Jo’s soup with the rest tomorrow!
Camilla says
Making this right now for the second time. First time I followed the recipe thinking ‘This is never going to work ‘ This time I just can’t wait for it to cook because it is glorious.
You Nagi are a wizard. This is cooking sorcery. It has to be the best pasta bake I’ve ever made. The boyfriend thinks so too.
I’ve thrown a leek in and a nice dollop of wholegrain mustard, as I did the first time because it really worked nicely
Nagi says
Woot! That sounds delicious Camilla, I’ll have to give it a go!
Martha Skala says
Has anyone made this using Almond milk please?
Nagi says
I haven’t tried this Martha, but I’ve heard it works – N x
Martha Skala says
I’m pleased to hear this! A friend made it yesterday with only chicken broth as she has an aversion to milk..she RAVED about it! She also added fresh cauliflower n sliced mushrooms..said the aroma was amazing..thank you so much for your recipes!
ELLEN WUEST says
can’t wait to try other recipes.
Nagi says
I hope you love them Ellen!
Kelly says
What if the chicken I have is already cooked? How should I adjust the cooking times/liquid?
Nagi says
Hi Kelly, I’d just add it at step 7 instead ❤️
Nicole says
Is it possible to make it without the broth? I have every ingredient minus the broth..
Nagi says
Do you have bullion cube that you can make up the stock?
Mumof2G says
Love this recipe – it’s on my rotation of weekday meals. My whole family loves it – including my EXTREMELY fussy 8 year old. Trust me – that is the biggest endorsement you can get!!!
Cheryl Maynard says
Amazing and easy
Jess says
I am so full! This recipe was great!
Taz says
That’s it. I am swearing off making recipes from other bloggers.There is no point. The odd few times I have tried recipes from others…they just do not compare in terms of flavor..they’re okay .but nothing I’d try again. Not
only are your recipes easy to make and tasty …my end product actually looks like your photos. And my hubby always enjoys your recipes ( he never knows their yours until after he’s eaten)and always comments on how delicious it was!
Nagi says
That’s great to hear Taz! Thanks so much for the feedback ❤️
Angie says
It was so good! I was a bit skeptical about throwing uncooked pasta in so I cooked mine to just right before al dente and it turned out great. Had a bag of peas in the freezer so I popped those in as well. Everyone loved it including my roommate who is a retired chef. (He’s very critical!) Thanks for a wonderful recipe!
Nagi says
I’m so glad it was a hit Angie!
Laila says
Made this last night. Delicious and super fast 🙂 Didn’t have enough broccoli so I mixed with frozen green peas. Worked out great.
Nagi says
Awesome Laila!!!
Victoria Dalimonte says
This was easy, quick and tasty. The only issue was that the sauce broke so it looked curdled. Next time I would make a proper bechamel, but for a quick weeknight meal, it works
Nagi says
Hi Vic, sorry to hear your sauce split but I’m so glad you loved the flavour! If the sauce splits, you can usually add a little flour to help bring it back together ❤️
Felicia says
This was yummy! I had a smaller dish and halved the ingredients. I noticed i forgot to switch my oven to fan enforced so the first 15 minutes my ingredients weren’t that cooked. Got the right setting and then cooked for about 30 minutes (i increased the time by 15 minutes, might be because my proportion of ingredients weren’t exactly precise). Turned out perfect! I’ve been following your website for a while now Nagi, and I must say it’s my go-to when planning my meals for the week!
Nagi says
Thanks so much Felicia!
Taylar says
My sauce separated?? I have no idea why
Nagi says
Oh no!! Did you add the flour as well?
Katie says
Can I use gluten free pasta and flour?
Laila says
I used gluten free flour and red lentil pasta, worked like a charm 🙂
Heidi says
I followed the recipe to the letter & swapped it also for red lentil spiral pasta (first time using it) & GF flour. It turned into a big pile of mush with bits of chicken & broccoli. I wouldn’t make it again sadly.
Nagi says
Hi Katie, Yes that should work fine!
Alysta says
I’m making this right now and I followed everything and pasta is not cooked at all. I wouldn’t say my oven is not powerful… I think I am going to chuck it in the bin. So much for a lazy dinner 😀
Nagi says
Hi Alysta, I’m so sorry it didn’t work for you! I’ve made this so many times without fail, did you change anything in the recipe?