A delicious Creamy Chicken and Broccoli Pasta Bake made with cream cheese for the sauce, chicken pieces, and broccoli florets and topped with melted cheese. An easy one-pot meal with minimal prep.
Pre-heat the oven to 190°C/375°F/gas mark 5. Cook the pasta in a pan of lightly salted boiling water until it's almost done but still has some bite to it. Add the broccoli to the pasta for the last 2 minutes
350 g pasta shapes, 200 g broccoli
Heat the oil in a large frying pan and if you are using fresh chicken, fry until browned then set aside. Leftover chicken is already cooked so not needed yet.
2 tablespoon olive oil, 350 g chicken
Fry the leek over a medium heat for about 5 minutes, then add the garlic and fry for a further 2 minutes.
2 leeks, 2 cloves garlic
Add the cream cheese, and stir until melted. Add the milk and pesto and stir together.
250 g low fat cream cheese, 4 tablespoon green pesto
Add the chicken, pasta and broccoli and stir together so the pasta is well coated in the sauce. Season with salt and freshly ground black pepper.
1 dash black pepper, 1 dash salt
Tip into an oven proof casserole dish and sprinkle the grated cheese and breadcrumbs over the top.
85 g mature cheddar cheese, 4 tablespoon breadcrumbs
Bake in the oven for 20 - 25 minutes until the sauce is bubbling and the cheese is browned.
Notes
Ingredients
Pasta - any pasta shapes will do such as rigatoni, penne, fusilli or shells for example. These will hold the sauce nicely. For a healthier version, use whole wheat pasta, but remember it has a longer cooking time.
Chicken - any boneless skinless chicken meat will work. Chicken breast fillet or tenderloin or thighs. Thighs are my favourite as they stay nice and moist and are also cheaper than breast meat. This is also a great recipe for using up leftover cooked chicken from a roast (rotisserie chicken)
Broccoli - fresh or frozen broccoli.
Leeks - leeks are high in nutrients but low in calories and a great way to add more vegetables to this chicken pasta bake.
Cream cheese - I've used a low-fat version, but you can use full fat. The cream cheese melts to make a delicious sauce which replaces a traditional roux or cheese sauce used in other pasta bakes but is way simpler.
Green Pesto - adding green pesto to the sauce is optional, but does bring lots of flavour. I use a simple basil pesto.
Cheese - grated or shredded cheese is sprinkled over the top of the pasta bake to create a delicious gooey topping. It also helps keep the pasta bake nice and moist. You can use any hard cheese such as mozzarella for a milder flavour or a cheddar which has a sharper more tangy taste. Grated parmesan cheese is also a good option in pasta bakes. It is always best to grate or shred the cheese yourself. Pre-packaged varieties won't melt as well as they contain anti-caking agents.
Milk - adding milk makes the sauce go further and ensures there is enough to coat the pasta. If you use low-fat cream cheese, your sauce may look a little grainy but will taste just fine.
Breadcrumbs - I always like to add breadcrumbs to pasta bakes as they give a nice crispy topping. It's also a really handy way to use up bread that may have gone a little dry and avoid food waste. Remember, you can freeze breadcrumbs and use them straight from frozen.
Storage
Chicken and Broccoli Pasta Bake can be stored in the fridge for 2-3 days. If cooking straight from the fridge, add an extra 5 minutes to the cooking time. Make sure it's piping hot when re-heated. When re-heating, cover the top with foil to prevent the top from burning. Re-heat in the oven at 190°C/375°F/gas mark 5 for 20 - 25 minutes.This version doesn't freeze very well due to the cream cheese. It is perfectly safe, but the texture is ot the same and the cream cheese can turn a bit grainy in texture when frozen.