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Cheesy chicken and macaroni bake12/7/2023 ![]() ![]() Cook the pasta in plenty of salted water according to pack instructions and drain. Stir until the cheese melts, have a taste and adjust the seasoning if needed. Stir in the mustard, garlic powder and grated cheese. Keep adding more of the milk to the pan, gradually, whisking it in with each addition until all of the milk has been added and the cheese sauce is smooth. Pour in a little milk, whisking continuously with a small balloon whisk (or stirring with a wooden spoon) until it is absorbed into the sauce. Heat the butter in a large pan over medium heat until melted.Īdd the flour, whisking continuously, until you make a paste (called a roux). Take a look at the recipe card if you are using fresh chicken breasts. Rigatoni or penne pasta – or any shape you like!įull measurements and instructions can be found on the printable recipe card at the bottom of the page.Bacon lardons or pancetta cubes or you can use leftover roast ham!.Use a strong cheddar cheese (mature or vintage cheddar) for maximum deliciousness. Cheese Sauce: uses butter, flour, milk, cheese, mustard and garlic powder.Chicken: either leftover roast chicken or rotisserie chicken or you can pan fry three chicken breasts.Before serving, let the chicken broccoli bake rest for 5 minutes.Here’s what you will need to make this recipe. Continue to bake, uncovered, until cheese is melted. ![]() Step 4: Top with remaining mozzarella cheese and Parmesan cheese.Cover tightly with foil and bake for 15 minutes in a 375 degree F oven. Step 3: Gently fold in cooked pasta and broccoli.Heat a large sauté pan with oil over medium-high heat, when hot, add chicken and cook until no longer pink on the outside.Īdd chicken broth and bring mixture to a simmer. Step 2: While the pasta is cooking, toss the chicken with spices, salt, and pepper.In the last two minutes of cooking, add the broccoli florets and cook just until almost tender. Good ratio to remember is 1 teaspoon kosher salt per 1-quart water. Make sure to salt the water before adding the pasta. Step 1: Cook the pasta according to package directions one minute shy of al dente.You’ll also need a baking dish around 10 X 10 inches or something similar in size. To make this chicken and broccoli pasta bake, you’ll need a large sauté pan(3 quarts or larger) big enough to fit the sauce, cooked pasta, chicken, and broccoli. It’s fresher, tastes better, and has fewer additives. Buy a block of cheese and shred it yourself. Cheese – you will need mozzarella cheese and Parmesan cheese.It’s made with only a handful of ingredients, including milk from pasture-raised cows. I personally love Organic Valley cream cheese. Cream cheese – look for cream cheese with fewer ingredients and buy organic when possible.Chicken thighs will give you more flavor and are most tender. Chicken – chicken thighs, chicken tenders, or chicken breast are good chicken options for this recipe.It’s fresher and you have control over how big you want your florets to be. Broccoli – buy broccoli and cut it into florets yourself.I personally love gemelli and try to use whole wheat pasta when I can for a more nutrient-dense meal. Pasta – any small shaped pasta works here, either white or whole wheat.Not to mention these are real simple ingredients. What I love most about this chicken and broccoli bake is that it’s made with ingredients that I normally have in my pantry or fridge. So you’ll be in and out of the kitchen in no time cozying up with your loved ones. It’s made with REAL ingredients, such as chicken, broccoli, pasta, and cheese. On a whim, I made this cozy chicken and broccoli pasta bake a few weeks ago with basically what I had in my fridge and my family went crazy for it. That’s why most nights dinner for us is very simple, easy, and quick.įor me, it’s especially important to have a well-balanced meal with lean protein and veggies. There’s no doubt that family time is very precious and I think we all crave more of it. Love chicken pasta dishes? Try our Chicken Sausage and Broccolini Pasta. ![]()
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