Chicken and Broccoli Penne Pasta Bake
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We hear you. It’s not easy to get everyone to enjoy vegetables.
Every family has at least one picky eater who turns his or her nose up at anything green. But this chicken and broccoli penne pasta bake is sure to win over even the most persnickety eaters with its creamy texture and cheesy topping.
What’s not to love when you combine sour cream, cheese and heavy cream? With plenty of delicious dairy, this baked penne recipe is sure to turn into a regular dinner staple.
Even better? This chicken and broccoli penne pasta bake freezes beautifully. Just remember to pull it out of the freezer the night before you’re ready to eat, so it has time to thaw!
Love the (mostly) hidden veggies in this chicken and broccoli penne pasta bake? Other meals that sneak in a serving of veggies:
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Chicken and Broccoli Penne Pasta Bake
Start to finish: Active: 1 hour | Inactive: 24 hours
Impresses: 12
Ingredients
1 (16-ounce) box penne pasta
2 tablespoons grapeseed oil (or other high-heat oil)
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher salt, to taste
Black pepper, to taste
1 tablespoon butter
1 small white onion, diced
3 garlic cloves, minced
2 cups heavy cream
1 cup sour cream
½ teaspoon cornstarch
1 (16-ounce) bag shredded sharp cheddar, divided
9 cups broccoli florets, trimmed and cleaned
Method
To prep ahead:
In a large pot of heavily salted water, cook penne pasta to just barely al dente. Drain and set aside in a large bowl. Set a large, heavy skillet over medium-high heat, and add grapeseed oil. Sprinkle chicken pieces on all sides with onion powder, garlic powder, and a sprinkling of kosher salt and black pepper. Sear in heated skillet 1–2 minutes per side. Remove from pan and add to the same bowl as the penne.
Reduce heat to medium and add butter, followed by onion and a pinch of kosher salt. Cook, stirring occasionally, until onions begin to soften, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add heavy cream and sour cream, stirring until smooth. Cook down, stirring occasionally, about 5 minutes.
While the sauce cooks down, sprinkle cornstarch over 12 ounces sharp cheddar cheese. Add to the cream sauce, stirring well until sauce is smooth. Stir in broccoli florets to warm. Pour sauce over chicken and penne pasta, stirring well to combine. Season with more salt and pepper, to taste. Pour pasta mixture into a 9-by-13-inch pan and sprinkle with the remaining sharp cheddar cheese. Cover pan with plastic wrap, and then with aluminum foil, and freeze.
When ready to bake:
Remove chicken and broccoli penne pasta bake from freezer to thaw in refrigerator 24 hours before baking. Once thawed, heat oven to 350 F. Remove foil and set aside. Discard plastic wrap. Lightly coat the reserved foil with cooking spray and cover the pan again. Bake casserole 30 minutes, or until cheese is melted and casserole is warmed through. Remove and let stand 5–10 minutes before serving.
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