Description
This Broccoli Cheddar Chicken and Noodle Casserole is a creamy, comforting one-pan meal combining tender chicken, fresh vegetables, and melted cheddar cheese baked to golden perfection. It features a flavorful mix of herbs and spices with a quick stovetop pasta cook before finishing in the oven for a bubbly, cheesy crust.
Ingredients
Scale
Vegetables
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3 cups broccoli florets, roughly chopped
Protein
- 3/4 pound boneless chicken breasts, cut into cubes
Dairy
- 2 tablespoons salted butter
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups milk
Pantry
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 2 tablespoons fresh thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, to taste
- 2 cups low sodium chicken broth
- 1 pound short cut pasta
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for baking the casserole later.
- Sauté Vegetables and Chicken: Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, cooking them until they release their fragrance, approximately 5 minutes. Add the cubed chicken, seasoning with salt and pepper. Stir in butter, fresh thyme, paprika, garlic powder, and cayenne pepper, cooking until the chicken is golden and spices are toasted, about 2-3 minutes.
- Add Broth, Milk, Pasta, and Broccoli: Pour in the chicken broth and milk, bringing the mixture to a gentle boil over medium heat. Add the pasta and broccoli florets, seasoning again with salt and pepper. Stir frequently until the pasta reaches an al dente texture and most of the liquid is absorbed, roughly 8-10 minutes.
- Incorporate Cheese and Prepare for Baking: Stir in 1 cup of shredded cheddar cheese into the casserole mixture. If your pot isn’t oven-safe, transfer the contents to a casserole dish. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 20 minutes, until the cheese has melted fully and is beginning to brown. Remove from the oven and serve warm, optionally garnished with additional fresh thyme and basil leaves.
Notes
- Using low sodium chicken broth helps control the salt level in the casserole.
- You can substitute the short cut pasta with any bite-sized pasta like penne or rotini for variety.
- If you prefer a spicier casserole, increase the cayenne pepper slightly according to taste.
- For a richer flavor, consider using whole milk instead of low-fat milk.
- Make sure to stir frequently while cooking the pasta on the stovetop to prevent sticking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
