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Chicken and Broccoli Pasta Bake
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Chicken and Broccoli Pasta Bake

1 hServes 10Nutri-Score C€€
from @onestopchop18 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • chicken breasts (sliced in half horizontally to thin them out)Meat4 pieces
  • avocado oil (for coating the chicken and the skillet)Pantry30 ml
  • all purpose seasoning (to taste)Spices12 g
  • smoked paprikaSpices4 g
  • butter (divided, for basting and the roux)Dairy60 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • all purpose flourPantry30 g
  • chicken brothPantry240 ml
  • heavy creamDairy480 ml
  • mozzarella (shredded, divided)Dairy300 g
  • pepper jack cheese (shredded)Dairy150 g
  • parmesan cheese (grated)Dairy60 g
  • rigatoni pastaGrains500 g
  • spinachProduce150 g
  • broccoli (cooked down, cut into florets)Produce400 g
  • salt (for the pasta water)Spices15 g

per serving

Nutrition

467kcal

Carbs
40 g
Proteins
25 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Baking tray
  • Stockpot
  • Oven

step by step

Method

  1. Season the chicken

    • Slice the chicken breasts in half horizontally so they are thin and even in size.
    • Coat with avocado oil, then season generously with all purpose seasoning and smoked paprika.
    • Rub the seasoning all over the chicken so it is evenly distributed.
    Step 1

  2. Sear the chicken

    • Heat avocado oil in a large skillet over medium-high heat and add the chicken breasts.
    • Sear a few minutes per side until nicely browned, then flip.
    • Baste with butter and cook about 6 minutes total on both sides, then transfer to a sheet tray.
    Step 2

  3. Finish the chicken in the oven

    • If the chicken has not reached 74 °C internally, place the sheet tray in the oven to finish cooking.
    Step 3

  4. Start the roux

    • In the same skillet, melt more butter and saute the onion and garlic.
    • Add the flour and stir, cooking the flour out to make a roux.
    Step 4

  5. Build the cream sauce

    • Deglaze the skillet with chicken broth.
    • Add the heavy cream and lower the heat to medium-low, then low.
    • Stir in the mozzarella, pepper jack and parmesan until melted.
    Step 5

  6. Cook the pasta

    • Boil water, salt it heavily and add the rigatoni.
    • Cook until just slightly before al dente, then drain.
    Step 6

  7. Combine everything

    • Add the spinach and more seasoning to the cream sauce.
    • Stir in the cooked pasta, the cooked broccoli and the chicken chopped into bite-sized pieces.
    • Mix well so everything is incorporated, then add more cheese for a good cheese pull.
    Step 7

  8. Assemble the bake

    • Pour the pasta mixture into a baking dish, no greasing needed.
    • Slice the remaining chicken breast at an angle and lay it on top of the pasta.
    • Cover with more mozzarella.
    Step 8

  9. Bake until golden

    • Bake at 190 °C until everything is melted and golden brown, checking on it as ovens vary.
    Step 9

  10. Rest and serve

    • Let the bake cool before serving.
    Step 10
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