Lazy Chicken and Broccoli Pasta Bake

This is the ultimate solution for a healthy, complete meal on a busy night! With just 5 minutes of prep, you can have a full dinner—chicken, broccoli, and pasta—cooking away in a single baking dish. The result is a perfectly cooked, incredibly creamy pasta bake that’s both effortless and delicious, making it a new weeknight favourite.

Instructions

1. 1

   Preheat your oven to 200°C (390°F, or 180°C fan-forced).

2. 2

   Season the chicken pieces generously with salt, pepper, and dried thyme. Toss to coat them evenly.

3. 3

   Spread the uncooked spiral pasta in a 23 x 33 cm (9 x 13-inch) baking dish. Sprinkle the flour evenly over the surface of the pasta, making sure it doesn't clump in one spot. Pour the warm milk and warm broth over the pasta, then add the minced garlic and butter. Stir everything together until well combined.

4. 4

   Arrange the seasoned chicken pieces over the pasta, followed by the broccoli florets, spreading them out in an even layer.

5. 5

   Cover the baking dish tightly with foil and bake for 15 minutes. (If your milk and broth were cold, this might take 20 minutes).

6. 6

   Carefully remove the foil. Stir the entire mixture in the dish very well. Add most of the shredded cheese (reserving a little for the top), and stir well again. Sprinkle the remaining cheese over the top.

7. 7

   Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the top is golden brown and the sauce has thickened. If your oven is a bit weak and the pasta is not quite done, simply leave it in for a few more minutes until it reaches the desired texture.

8. 8

   Let the pasta bake stand for a few minutes before serving immediately. Enjoy!

Recipe Notes

• For this recipe, spiral pasta is the best choice because it prevents the flour from getting trapped inside the pasta tubes, which can happen with shapes like penne or macaroni. If you do use a different pasta shape, just mix the flour with a splash of milk in a separate bowl until it forms a smooth paste before adding the rest of the milk and pouring it into the baking dish.

• Make sure to break your **broccoli** into small to medium florets so it cooks all the way through. If you prefer your broccoli very soft, use smaller pieces. If using frozen broccoli or cauliflower, it’s best to thaw it first and pat off any excess water to prevent it from making the dish too watery and increasing the cooking time.

• This recipe works well with **cheddar** or **Colby cheese** for their flavour, but any cheese that melts nicely will do. I don’t recommend using mozzarella on its own for the sauce because it doesn’t have a strong flavour, but it can be used for the final topping to create a great cheese pull.

• Cooking times can vary depending on your oven’s performance. If your pasta is undercooked or the sauce is too watery at the end of the recommended time, simply leave it in the oven for a bit longer. If the top starts to brown too much before it’s done, just cover it with foil or a baking sheet and continue to bake.

• While this recipe is incredibly convenient, the sauce isn’t quite as silky smooth as one made using a traditional roux or béchamel sauce. You might notice the sauce at the bottom of the dish looks a little separated, but this is a very small compromise for the sheer ease of the one-pot method, and the flavour is still absolutely fantastic. You can also use other vegetables in this dish, such as a frozen mixed vegetable bag of carrots, corn, and peas; just add them in with the pasta.