Description
A comforting and cheesy chicken pasta bake filled with broccoli and rich flavors.
Ingredients
- 2 (10 oz) cans condensed cream of chicken soup
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Black pepper to taste
- 3 1/2 cups low-sodium chicken broth
- 1 (12 oz) bag frozen baby broccoli florets
- 1 pound boneless skinless chicken breast
- 1 (16 oz) box uncooked short pasta
- 3/4 cup half-and-half
- 1 1/2 cups grated cheddar cheese
Instructions
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Preheat the oven to 425°F. Grease a 9×13-inch baking dish.
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In a big bowl, whisk together the cans of soup and all the seasonings. Slowly blend in the chicken broth until it’s smooth.
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Stir in the thawed broccoli, raw chicken pieces, dry pasta, and 1/2 cup of cheese. Make sure the pasta is mostly submerged in the liquid.
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Spread the mixture into the prepared dish and cover tightly with foil. Bake for 40-50 minutes, until the pasta is almost tender.
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Carefully remove the foil, stir the mixture, then stir in the half-and-half and top with the remaining 1 cup of cheese.
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Return to the oven uncovered for another 5-10 minutes, until cooked through and the cheese is bubbly. Let sit for 5 minutes before serving.
Notes
- Using low-sodium chicken broth helps control the saltiness.
- Thaw and drain broccoli to prevent watering down the sauce.
- Dicing the chicken into small pieces ensures even cooking with the pasta.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg