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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.

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New Multi-Portion dinners
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

  1. • 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.
  2. • 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.
  3. • 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.
  4. • 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).
  5. • 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.
  6. • Divide pasta bake between plates or
    serve family style directly from dish.
    Chicken is fully cooked when internal temperature reaches 165°.