Chicken and Broccoli Ziti Bake
Tonight’s dinner was delicious! This was the first time I’ve made this and it didn’t disappoint. We will be adding it into our menu rotation.
Ingredients
For the chicken:
2 boneless skinless chicken breasts (about 1–1½ lbs)
Kosher salt & pepper
1 Tbsp avocado oil ( or olive oil)
1 Tbsp butter
For the pasta & sauce:
16 oz ziti pasta
4 Tbsp butter
1 medium leek, halved and thinly sliced
2 cloves garlic, minced
4 cups broccoli, finely chopped
¼ cup flour
4 cups 2% milk
1½ tsp kosher salt
½ tsp pepper
¼ tsp ground nutmeg
1 dash cayenne pepper
½ cup grated Parmesan cheese
On top:
1½ cups grated mozzarella
¼ cup grated Parmesan cheese
Instructions
Preheat your oven to 350°F
Season the chicken breasts with salt & pepper. In a skillet, heat the avocado oil and butter; cook chicken until done. Remove and set aside.
In the same skillet, melt the 4 Tbsp butter. Add the sliced leek and garlic; sauté until fragrant and softened.
Add the chopped broccoli and cook briefly to combine.
Sprinkle in the flour and stir to make a roux. Then gradually whisk in the milk to form a creamy béchamel-style sauce.
Season with salt, pepper, nutmeg, and cayenne. Stir in ½ cup Parmesan until melted.
Cook the ziti pasta (to al dente) and drain. Combine the cooked pasta, sauce, broccoli mixture, and sliced/cubed chicken in a large baking dish.
Top with the grated mozzarella and ¼ cup Parmesan.
Bake until the top is golden and bubbly for 25-35 minutes
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If you're looking for a comforting and family-friendly dinner option, Chicken and Broccoli Ziti Bake is an excellent choice. This dish combines tender boneless skinless chicken breasts with nutritious broccoli and ziti pasta, all enveloped in a creamy béchamel-style sauce flavored with leek, garlic, Parmesan cheese, and a touch of cayenne pepper for subtle heat. The initial step of seasoning and sautéeing the chicken in avocado oil and butter ensures juicy meat with a golden crust. Using avocado oil is a healthy choice, offering good fats and a high smoke point to cook without burning. The sauce starts with sautéed leek and garlic which add depth and fragrance, before flour creates a roux that thickens the milk into a luscious sauce. Nutmeg is a classic spice to enhance the creamy béchamel, introducing warmth and complexity. Broccoli is finely chopped and cooked briefly in the sauce, preserving its vibrant green color and fresh texture rather than becoming mushy. The pasta is cooked al dente to maintain a pleasant bite after baking. Combining these elements together in a baking dish, topped generously with mozzarella and Parmesan, and baked at 350°F until bubbly and golden, creates a satisfying layered casserole that is both nourishing and indulgent. This recipe is highly adaptable. You can switch the chicken for turkey or tofu for a vegetarian version, substitute zucchini or cauliflower for broccoli, or use gluten-free pasta and flour to fit dietary needs. Serving this bake with a simple side salad or garlic bread rounds out a balanced meal. Many home cooks appreciate the ease of preparation and the fact you can assemble the dish ahead of time, making it perfect for weeknight dinners or entertaining. Leftovers reheat well, making it ideal for meal prep lunches or dinners the next day. Including such wholesome ingredients and balanced flavors, this Chicken and Broccoli Ziti Bake is sure to become a staple recipe in your menu rotation, providing comfort and nutrition all in one dish.
This looks so cozy and delicious! Def adding this to my to-cook list.