Description
This Chicken Broccoli Pasta Bake is a one pot meal and only takes 30 minutes to make! It features a lightened up Alfredo Sauce with a crispy garlic butter Panko topping. It's quick, easy and delicious, which makes it a great weeknight dinner!
Ingredients
Scale
Chicken Broccoli Pasta:
- 2 large chicken breasts, trimmed (about 1 lb)
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons olive oil
- 1 and 1/2 cups fresh broccoli florets, *I like to quarter the larger florets
- 1/2 cup yellow onion, diced
- 2 cups radiatori pasta
- 1 and 1/2 cups chicken stock
- 3/4 cup heavy cream
- 1 cup parmesan cheese, shredded fine from the block
- 1 tablespoon parsley, minced
Panko Topping:
- 2 tablespoons salted butter
- 1 garlic clove, minced
- 1 cup Panko Breadcrumbs (plain or Italian)
Instructions
- Trim the chicken of any excess fat and cut into 1 inch pieces. Season with salt, red pepper, garlic powder, oregano and basil and toss to combine.
- In a dutch oven or deep skillet, add 1 tablespoon of olive oil into the pot over medium heat on the stovetop. Cook the chicken breast chunks for 2 minutes on each side, then transfer to a plate. Note: They won't be fully cooked, but will cook completely in the sauce in the following steps.
- Reduce the heat to medium low. Into the pot, add the other tablespoon of olive oil and toss in broccoli and onions. Cook for 3-4 minutes to soften, stirring frequently.
- Add in the pasta and chicken. Next, pour in chicken stock and heavy cream. Stir, cover and cook on medium low heat for 12-14 minutes until the pasta is tender, stirring half way through to make sure the pasta isn't sticking to the bottom.
- To make the Panko Topping: Melt the butter in a skillet over medium low heat, then add in garlic and cook for 30 seconds. Pour in Panko Breadcrumbs and cook for a few minutes until golden brown, stirring often. Remove the skillet from the burner and set aside for topping at the end.
- Once the pasta is tender, turn off the heat and stir in parmesan cheese for a few seconds until melted. Sprinkle the breadcrumbs over the top and add into a 400 degree oven for about 5 minutes. Note: Watch it closely so that it doesn't burn.
- Top with parsley, serve and enjoy!
Notes
- Make sure to shred the cheese from a block so that it melts properly. Bagged cheeses have an anti-caking agent that prevents them from melting correctly.
- Check that the pasta is cooked completely before adding the cheese. If the pasta is still undercooked and the liquid is really soaked up, stir in another 1/4 cup of chicken stock and cover and cook for a few minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: stovetop and oven
- Cuisine: Italian