Chicken Broccoli Pasta Bake
An easy, creamy chicken broccoli pasta bake made with simple pantry ingredients. Perfect for busy weeknights and beginner cooks.
Servings: 6
Calories: 335kcal
Equipment
- large skillet
- Mixing bowl
- Whisk
- Baking dish
- Measuring cups
Ingredients
- 4 cups cooked penne or short pasta
- 3 boneless skinless chicken breasts cubed
- 3 cups broccoli florets
- 1 can cream of chicken soup
- 2 cups milk
- 1½ cups grated cheddar cheese
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- Cook the chicken in a skillet over medium heat until no longer pink. Season lightly.
- Add cooked pasta, chicken, and broccoli to the baking dish.
- In a bowl, whisk together soup, milk, cheese, garlic powder, salt, and pepper.
- Pour sauce over the pasta mixture and stir gently to combine.
- Cover with foil and bake for 30 minutes until hot and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Sauce should look loose before baking. Pasta absorbs liquid fast.
- Cut broccoli small for even cooking.
- Add milk when reheating leftovers.
- Sharp cheddar gives the best flavor.
Nutrition
Calories: 335kcal | Carbohydrates: 25g | Protein: 26g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 298mg | Potassium: 528mg | Fiber: 2g | Sugar: 5g | Vitamin A: 716IU | Vitamin C: 41mg | Calcium: 328mg | Iron: 1mg
