Family-Style Creamy Chicken Pasta Bake 2x the delicious servings!
Get ready for a crowd-pleasing dinner that everyone (especially the kiddos) will love: Tender pasta, garlicky bites of chicken, and vibrant green broccoli are folded into a velvety white cheddar sauce and baked to crisp, luscious perfection. Once the chicken pasta bake is done, straight to the table it goes, ready to feed the hungriest of eaters. The time you save on this big-batch meal means freeing up that much more time to hang with the fam! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Prep: 55 mins
Cook: 20 mins
Servings: 4
Ingredients
2 servings
4 servings
- 6 tbsp cream cheese
- 8 oz broccoli florets
- 1 yellow onion
- 2 garlics
- 12 oz penne pasta
- 20 oz chopped chicken breast
- 2 tbsp fry seasoning
- 8 oz cream sauce base
- 1 cup white cheddar cheese
- 2 chicken stock concentrates
- salt
- pepper
- cooking spray
- 1 tsp cooking oil
- 12 tbsp cream cheese
- 16 oz broccoli florets
- 2 yellow onions
- 4 garlics
- 24 oz penne pasta
- 40 oz chopped chicken breast
- 4 tbsp fry seasoning
- 16 oz cream sauce base
- 2 cups white cheddar cheese
- 4 chicken stock concentrates
- salt
- pepper
- cooking spray
- 1 tsp cooking oil
Instructions
- • Adjust rack to middle position (top and
middle positions for 8 servings) and
preheat oven to 425 degrees. Bring a
large pot (two large pots for 8) of salted
water to a boil.
• Drop cream cheese (in packets) in a
small bowl of warm water to soften until
ready to use. Wash and dry produce.
• Cut broccoli into bite-size pieces if
necessary. Halve, peel, and finely dice
onion. Mince or grate garlic.
• Generously coat a 9-by-13-inch baking
dish (two 9-by-13-inch baking dishes for
8 servings) with nonstick cooking spray
and set aside. - • Once water is boiling, add pasta to pot
(for 8 servings, divide between two large
pots or cook in batches). Cook, stirring
occasionally, 6 minutes.
• Add broccoli. Cook, stirring occasionally,
until broccoli is bright green and pasta is
al dente, 3-5 minutes more.
• Reserve 1 cup pasta cooking water, then
drain pasta and broccoli. - • Meanwhile, heat a drizzle of oil in a large
pan over high heat. Add chicken*, onion,
and garlic in a single layer; season with
Fry Seasoning, salt, and pepper.
• Cook, stirring occasionally, until chicken
is cooked through and onion is tender,
4-6 minutes. TIP: Depending on the
size of your pan, you may need to work
in batches to prevent overcrowding,
adding a drizzle of oil between batches. - • In a large bowl, whisk together cream
sauce base, cheddar, stock concentrates,
and cream cheese (work in batches or
use two large bowls for 8 servings).
• Add drained pasta and broccoli,
chicken, and ½ cup reserved pasta
cooking water (1 cup for 8) to bowl with
sauce and stir to thoroughly coat.
• Transfer pasta mixture to prepared
baking dish (divide between two baking
dishes for 8). - • Cover baking dish tightly with foil, then
place on top of a foil-lined baking sheet
(two baking sheets for 8 servings). (The
sheet will help protect your oven from
any sauce that may bubble over!)
• Bake on middle rack (top and middle
racks for 8) until bubbly, 30 minutes.
• Stir pasta bake to evenly distribute sauce.
Let rest at least 5 minutes before serving. - • Divide pasta bake between plates or
serve family style directly from dish.
Chicken is fully cooked when internal temperature reaches 165°.