Every time I feel a chill in the air, my mind wanders to a dish that has become a staple in our home during the cold winter months: the Chicken and Broccoli Pasta Bake. Not only is it a comforting, warm, and hearty dish that satisfies your cravings, but it’s also a delightfully easy and quick recipe to pull together.
The Allure of the Chicken and Broccoli Pasta Bake
There’s something magical about this pasta bake that makes it a favorite among many, and I am certainly no exception. The combination of tender chicken, crunchy broccoli, and perfectly cooked pasta all tossed in a creamy, flavorful sauce truly speaks to my soul. And let’s not forget the melty, golden cheese topping – truly the cherry on top of this delectable dish!
The Simplicity of the One-Pot Pasta Bake
The method of creating this ultra lazy chicken pasta bake might raise some eyebrows, but trust me, it’s incredibly efficient. By just combining uncooked pasta, raw chicken, fresh vegetables, flour, milk, and chicken broth into the baking dish, stirring it around, and popping it into the oven, you’ll have dinner ready with minimal effort. And, believe it or not, the end product will leave you astounded.
The Unconventional Sauce Method
Another unique aspect of this pasta bake is the sauce. There’s no heavy cream involved and you don’t have to worry about making a roux or béchamel on the stove. Instead, as the pasta cooks in the liquid, the starch released by the pasta and the flour you’ve added helps to thicken the sauce. This method ensures that there is no hint of flouriness and the sauce is creamy and satisfying without being too rich.
How Does This Pasta Bake Compare To The Traditional Method?
So, you might be asking, “How does this ‘ultra lazy’ method compare to the traditional method of making pasta bakes?” Well, in my traditional pasta bakes, I start with a roux for a creamy and smooth sauce. And while the sauce in this chicken and broccoli pasta bake might not be as silken, it’s still delicious and a time-saver. There might be a little bit of sauce separation at the bottom of the dish, but I assure you, the taste remains uncompromised.
Is There A Balance In This Dish?
I absolutely adore this dish because it strikes the perfect balance. It’s not overly heavy on pasta; instead, it’s packed with lean chicken and wholesome broccoli. This balance makes it a great choice for a midweek family dinner, especially when you want to ensure that you’re eating nutritious, well-rounded meals.
Who Inspired This Ultra Lazy Chicken and Broccoli Pasta Bake?
You might be curious about how this unique dish came about. I owe it to a friendly, humble man I often meet at the local dog park. I began taking hot meals to him regularly and the notion of creating something quick yet fulfilling was constantly on my mind. This is when this Chicken and Broccoli Pasta Bake was born. A dish that warms not only our stomachs, but our hearts as well.
In conclusion, this Chicken and Broccoli Pasta Bake is the epitome of comfort food that is as easy to make as it is to devour. The next time you’re seeking a dish to soothe your soul during those cold winter nights, remember this dish. It’s simple, it’s delicious, and it’s waiting for you to make it your own. So, why not give it a go?
Chicken and Broccoli Pasta Bake
Ingredients
- 14 ounces of chicken tenderloin raw, either breast or thigh, cut into pieces about 3/5 of an inch (1.5 centimeters)
- Salt and pepper
- 1 teaspoon of dried thyme
- 8 ounces of spiral pasta uncooked (you can also use other shapes if you prefer, honey)
- 1 1/2 cups of chicken broth or stock preferably warmed up
- 2 cups of milk preferably warmed up
- 1 large clove of garlic minced
- 1 to 2 tablespoons of butter darlin’
- 1 large broccoli or 2 medium-sized broccoli or cauliflower broken into small to medium-sized florets
- 1 to 1.5 cups of shredded cheese any kind that melts nicely, suga’ (Note 3)
- 1/4 cup of all-purpose flour
Instructions
- Preheat the oven, darlin’, to 200C/390F for a regular oven or 180C/350F for a fan forced or convection oven.
- Now, let’s give that chicken some love. Sprinkle it generously with salt, pepper, and thyme, and give it a good toss to make sure it’s coated all around.
- Next, grab a baking dish and spread out the pasta in it. Sprinkle that flour all over the pasta, just like a dusting of magic.
- Time to bring in the liquids. Pour in the milk and broth, and don’t forget to add the minced garlic and butter. Give it a good stir to make everything happy together.
- Now, it’s time for the stars of the show. Spread that seasoned chicken right on top of the pasta, and then add those lovely broccoli florets.
- To keep all the flavors locked in, cover the dish with foil and pop it in the oven. Let it bake for about 15 minutes (or 20 minutes if your milk and broth were on the chilly side).
- Once the time is up, take off the foil and get ready for some action. Give it a good stir, really get in there. And now, it’s cheese time! Sprinkle most of that shredded cheese all over the dish, and give it another good stir. We want that cheese to blend and melt into deliciousness.
- Put it back in the oven, sweetie. Bake it for another 15 to 20 minutes until the top turns a beautiful golden color, and the sauce gets all nice and thickened (if you need some troubleshooting tips, check out note 4).
- Now, take a deep breath and let it stand for a few minutes. And then, my dear, it’s time to serve it up immediately! Enjoy every cheesy, saucy bite of this wonderful dish.
