Baked pasta with chicken and broccoli
Baked pasta with chicken and broccoli is a true classic of home cooking – simple, filling and loved by the whole family. Creamy bechamel sauce envelops tender pieces of chicken, penne pasta and slightly crispy broccoli florets, and everything is baked under a golden layer of cheese. This dish is great for both an everyday lunch and a more leisurely dinner – it can be prepared in advance and then just baked. The combination of vegetables, meat and pasta in one dish is a convenient solution and a way to make a home-cooked meal that always works.
Baked pasta with chicken and broccoli recipe
Ingredients
Ingredients for the casserole
- 300 g penne pasta
- 1 medium broccoli
- 500 g chicken breast fillets
- 3 tablespoons of oil or clarified butter for frying
- salt and pepper to taste
- 100 g cheese for baking (e.g. mozzarella, cheddar, gouda)
Bechamel sauce
- 1 tablespoon butter
- 1 tablespoon wheat flour
- 500 ml milk
- a pinch of nutmeg
- salt and freshly ground pepper
Preparation
Cook penne pasta al dente in salted water. Drain.
Divide the broccoli into florets and steam or cook in lightly salted water for 3 minutes; it should remain firm.
Cut chicken fillets into cubes, sprinkle with salt and pepper. Fry in hot fat until golden brown, set aside.
Prepare the bechamel sauce: melt the butter in a saucepan, add the flour and mix thoroughly to form a light roux.
Gradually pour in the milk, stirring constantly with a whisk, until the sauce thickens. Season with salt, pepper and a pinch of nutmeg.
In a large bowl, combine the pasta, chicken, broccoli and béchamel sauce. Transfer everything to an ovenproof dish, sprinkle with grated cheese.
Bake in an oven preheated to 180°C (top-bottom) for about 20 minutes, until the cheese melts and browns slightly.
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