Cheesy Broccoli Chicken Pasta Bake

The creamiest cheesy broccoli chicken pasta bake is a health(ier) easy weeknight dinner recipe the entire family will love and it’s fantastic to meal prep! This is comfort food at it’s best – less guilt with all the flavor. Instead of using heavy cream and lots of butter, we use chicken stock and evaporated milk and just a little half and half. Such a crowd pleaser, this broccoli chicken pasta bake is loved by kids and adults alike but requires such little effort to throw together. Add this one to your 30 minute meal recipe list. We usually make this on Sunday or Monday and have the leftovers for work lunches. The broccoli is smothered in the light cream sauce, so it’s a great way to get the fam to eat more broccoli in the most delicious way possible.

Ingredients:
5-6 tablespoons olive oil
1 lb. Rotini or Fusilli pasta, or any you prefer
1 lb. chicken, diced and seasoned to your liking, rotisserie can also be used
1 large crown broccoli, broken into small florets
1 large yellow onion, sliced thin
5 garlic cloves, minced
1 cup chicken broth
1-12 oz can evaporated milk
⅔ cup half and half, start with 1/2 cup, adding more if needed
2 teaspoons Dijon mustard
salt and pepper to taste, about 1/2 teaspoon each
2 cups grated cheese, divided sharp cheddar and Colby jack

Instructions:
Preheat oven to 400 degrees. In a large skillet, add 2-3 tablespoons olive oil and saute the chicken over medium heat until cooked through, flipping just once. Set aside chicken in a bowl tented with foil. In the same pan, add a few tablespoons more of olive oil (or butter if you prefer). Add in thinly sliced onions and saute until they begin to soften, about 4 minutes. Add in garlic and stir until fragrant. Then sprinkle over the flour, stirring, and cook for one minute. Meanwhile, fill a large pot with salted water, bring to a boil and cook noodles to al dente. In the pan with onions, pour in the chicken stock mixing well until there are no clumps. Add in evaporated milk, half and half, Dijon, and salt and pepper. Continue cooking until it reaches a simmer. Add in 1 cup of the grated cheese, stirring until melted. Taste and adjust seasonings as needed. In a 9×13 casserole dish, add in the cooked pasta, broccoli florets, and chicken. Toss until evenly combined. Then pour over the sauce, tossing well until everything is coated. Bake uncovered for 15 minutes, then remove the casserole dish, add the remaining cheese evenly over the top of the casserole and continue cooking for 10 minutes (or until cheese has melted).

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