Description
A comforting Broccoli Cheddar Chicken and Noodle Casserole that combines tender chicken, fresh broccoli, and cheesy pasta in a creamy, flavorful sauce. This easy-to-make dish is perfect for weeknight dinners, featuring a rich blend of cheddar and Parmesan cheeses, seasoned with thyme, paprika, and a hint of cayenne for warmth.
Ingredients
Scale
Vegetables and Protein
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3/4 pound boneless chicken breasts, cut into cubes
- 3 cups broccoli florets, roughly chopped
Seasonings and Herbs
- 1 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 2 tablespoons fresh thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, to taste
Dairy
- 2 tablespoons salted butter
- 1 1/2 cups milk
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
Pantry
- 2 cups low sodium chicken broth
- 1 pound short cut pasta
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for the final baking step which will meld all the flavors together and give the casserole a golden cheesy top.
- Sauté Vegetables and Chicken: In a large pot over medium heat, heat the olive oil. Add chopped onion and carrot, cooking them for about 5 minutes until fragrant and softened. Add the cubed chicken and season with salt and pepper. Stir in butter, fresh thyme, paprika, garlic powder, and cayenne pepper, cooking until the chicken is golden and the spices are well toasted, about 2-3 minutes.
- Cook Pasta and Broccoli: Pour in the low sodium chicken broth and milk, then bring the mixture to a gentle boil over medium heat. Add the short cut pasta and broccoli florets. Season again with salt and pepper. Stir repeatedly and cook until the pasta is al dente and most of the broth has been absorbed, about 8-10 minutes.
- Add Cheese and Prepare for Baking: Stir in 1 cup of cheddar cheese until melted and combined. If your pot is not oven-safe, transfer the mixture to a casserole dish. Evenly scatter the remaining 1/2 cup cheddar cheese and the grated Parmesan cheese over the top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 20 minutes or until the cheese on top is melted and starts to brown. Remove from the oven and let sit for a few minutes before serving. Garnish with additional thyme and fresh basil if desired.
Notes
- Using low sodium chicken broth helps control the salt level in the dish.
- You can substitute chicken breasts with thighs if preferred, adjusting cooking times accordingly.
- Short cut pasta such as macaroni or penne works best for this casserole to hold the sauce well.
- If you want a spicier casserole, increase the cayenne pepper slightly.
- Make sure to stir frequently during pasta cooking to prevent sticking or burning at the bottom.
- Fresh herbs add brightness but can be substituted with dried thyme (reduce quantity to 1 tablespoon dried).
- Allow the casserole to rest 5 minutes before serving to thicken properly and enhance flavors.
Nutrition
- Serving Size: 1/6 of casserole (about 1.5 cups)
- Calories: 430
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
