A delightful and creamy chicken and broccoli pasta bake, perfect for a comforting family meal.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Add a splash of olive oil to the pasta water to prevent sticking.
Cut the chicken into bite-sized pieces and season with salt and pepper.
Ensure the chicken pieces are uniform in size for even cooking.
In a frying pan, melt the butter over medium heat. Add the onions and garlic, and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add the chicken pieces to the pan and cook until they are no longer pink.
Cook the chicken in batches if necessary to avoid overcrowding the pan.
Sprinkle the flour over the chicken and stir to coat. Gradually whisk in the milk, stirring constantly to avoid lumps.
Warm the milk slightly before adding to the pan for a smoother sauce.
Add the thyme, basil, salt, and pepper to the sauce. Stir in half of the shredded cheese until melted.
Taste the sauce and adjust the seasoning as needed.
Combine the cooked pasta, broccoli, and sauce in the pot. Mix gently to coat evenly.
Fold the ingredients together carefully to avoid breaking the pasta.
Transfer the mixture to a greased baking dish and top with the remaining cheese.
Spread the cheese evenly for a golden crust.
Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until bubbly and golden on top.
Let the casserole rest for a few minutes before serving to set.
Serve warm and enjoy your delicious Cheesy Chicken and Broccoli Pasta Bake.
Pair with a fresh salad for a complete meal.
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