Clodagh McKenna’s cheesy chicken pasta bake
Clodagh’s back in the kitchen! She’s cooking up her creamy parmesan chicken and broccoli bake. It’s perfect for leftovers and is sure to go down well with the whole family.
Cheesy chicken pasta bake
Serves 4
Ingredients
100g penne or macaroni pasta, dried
2 tbsp olive oil
2 chicken fillets, skinless and diced into 2-inch pieces
1 onion, finely chopped
2 cloves garlic, crushed
50g butter
50g flour
500ml milk
150g Parmesan cheese, grated
10 basil leaves, torn
300g broccoli, florets halved, blanched
100g breadcrumbs
50g pine nuts
Sea salt and freshly ground black pepper, for seasoning
Method
1. Preheat the oven to 180℃ fan.
2. Boil the pasta as per packet instructions, drain and set aside.
3. Place a casserole dish over a medium heat, pour in the olive oil and once warm add the chicken and season with salt and pepper. Cook for 3 minutes, searing on all sides. Stir in the onion and garlic, and continue to cook for a further 3 minutes.
4. Set a saucepan over a low heat, add in the butter and allow to melt. Stir in the flour and cook until a paste forms whilst continuously stirring. Slowly whisk in the milk, and keep whisking until you have a creamy sauce. Add the Parmesan and basil, season with sea salt and pepper and stir until all the cheese has melted into the sauce.
5. Transfer the chicken, onions into a baking dish and arrange the broccoli and pasta on top. Pour the Parmesan and basil sauce over the chicken and vegetables. Sprinkle the breadcrumbs and pine nuts on top.
6. Bake in the pre-heated oven for 25 minutes until golden.