Hannah’s Chicken and Broccoli Pasta Bake

Chicken and Broccoli Pasta Bake cooked

This is one of the recipes that Hannah created at uni and has cooked for the whole family since. It is delicous, filling and quick and easy to make. This recipe is great for students as it is inexpensive and goes a long way so is perfect for batch cooking.

Chicken and broccoli work very well together, but why not experiment with different ingredients, too, and let us know the results!

Ingredients (4 generous portions)

Chicken and Broccoli Pasta Bake Ingredients
  • 400g pasta – we used farfalle but fusilli, penne or any other short pasta of your choice will work
  • 40g butter plus a knob to cook the chicken
  • 40g plain flour
  • 400ml milk
  • 200g grated cheddar cheese – you can experiment with different types of cheese (e.g. blue cheese)
  • 1 broccoli stalk
  • 4 skinless, boneless chicken thigh fillets (use breast if you prefer)
  • a drop of olive oil
  • a pinch of fine salt
  • a small handful of coarse salt for the pasta water
  • a drop of vegetable oil for the pasta water
  • 75g breadcrumbs
  • 10g grated parmesan
  • optional: a sprinkling of garlic granules

Method

  1. Pre-heat the oven to 160°C
  2. Bring a large pan of water to the boil with the coarse salt and vegetable oil
  3. Cut the chicken into small pieces (roughly 1cm x 1cm)
  4. Cut the broccoli florets into similar sized pieces as the chicken
  5. Cook the pasta for 2 minutes fewer than indicated on the pack
  6. While the pasta is cooking, cook the chicken and make the cheese sauce:
    • In a small pan, melt a knob of butter and add a drop of olive oil to stop the butter burning
    • With the pan on a high heat, add the chicken, and season with a sprinkling of salt and the garlic granules (if using)
    • Stir and turn the heat down, leaving the chicken to cook, remembering to stir from time to time while you make the cheese sauce
    • In another small pan, melt 40g of butter and stir in the flour to make a roux
    • Gradually add the milk, stirring continuously to avoid lumps forming, allowing each bit of milk to amalgamate into the roux before adding any more
    • Once all the milk has been added, keep stirring on a low heat as the béchamel sauce thickens
    • Once the béchamel sauce is thick and velvety, remove it from the heat and stir in the grated cheddar
  7. Drain the pasta and pour into an oven-proof dish
  8. Mix in the cooked chicken, cheese sauce and the raw broccoli
  9. Combine the parmesan and breadcrumbs and sprinkle liberally over the top of the dish
  10. Bake in the pre-heated oven for 20 minutes or until the crust is deliciously golden
Chicken and Broccoli Pasta Bake before baking
Chicken and broccoli pasta bake ready to go in the oven – before adding breadcrumbs and parmesan (left) and after (right)

Note: You can cook this delicious chicken and broccoli pasta bake a day in advance and re-heat it the following day. Take it out of the fridge a couple of hours before re-heating, then heat in a pre-heated oven (160°C fan) for approximately 45 minutes or until piping hot throughout.

Chicken and Broccoli Pasta Bake cooked
Hannah’s chicken and broccoli pasta bake

Hannah’s Chicken and Broccoli Pasta Bake | Gloriously Simple, Gloriously Good!

Frittata | Omelette | Chicken and Broccoli Frittata | Chicken Recipes | Chicken Ideas

Chicken & Broccoli Frittata

I did this last night for the first time and was delighted at the reception it got! Hubby and kids devoured it and said we should definitely have that again!!

This recipe is simplicity itself and full of goodness for the whole family.

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4 (generous servings as a complete meal)
Approx. 360kcal per serving

Ingredients
  • 550-600g fresh raw broccoli, roughly chopped
  • 325g (approx. 4) chicken thigh fillets, skinned & boned
  • 1tsp olive oil
  • 3 cloves garlic, finely chopped (click to view ‘how to’ video), or you can use 1tsp garlic powder or dried chopped garlic…adjust accordingly if you like a less garlicky taste
  • 8 large free-range eggs
  • Salt & freshly ground black pepper to taste
This slice is equivalent to approx. half a portion

Method

Chop the chicken into approx. 1cm x 1cm pieces
Roughly chop the broccoli into similar size pieces
Heat the oil in a large non-stick frying pan (ideally one that has a lid as you’ll need it later)
Add the chicken & garlic to the hot oil, season with salt & pepper…keep the heat high
Stir until all the chicken is browned but not cooked through, then add the broccoli (don’t worry if the pan appears over-full, as the broccoli will cook down) and stir, still on a high heat
Turn down the heat and cover with a lid or large plate to allow the broccoli & chicken to cook with their own steam
After approx. 5-10 mins (depending on how crunchy or soft you like your broccoli!), the chicken and broccoli should be cooked and the broccoli slightly less cooked than how you’ll want them in the final Frittata
Break the eggs into a bowl, lightly season with salt & pepper, mix them just enough with a fork to break the yolks up, do not over mix/whisk
Pour the eggs into the frying pan with the broccoli & chicken, stirring quickly so that the Frittata doesn’t immediately set, allowing you to evenly distribute all the ingredients
Cover the pan with a lid until the Frittata is cooked (you will no longer see raw/runny egg on top)
If you prefer a softer Frittata, you can cook the base without a lid, then place the whole frying pan (make sure you use one that is oven-proof) under a pre-heated grill to cook the top, leaving the inside moist & slightly runny)

Variation: You can also top the Frittata with grated parmesan for a more indulgent meal!

Gloriously Good!

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