Chicken & Broccoli Baked Ziti
Chicken & Broccoli Baked Ziti
Ingredients
For the Pasta
- 12 ounces ziti pasta
- 1 teaspoon salt
For the Chicken and Broccoli
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups broccoli florets, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1 leek, white and light green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping and Garnish
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 12 min
- 3
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 4
In the same skillet, melt butter over medium heat. Add the sliced leek and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 6 min
- 5
Sprinkle the flour over the leek and garlic mixture, stirring constantly for 1-2 minutes to create a roux. Gradually whisk in the warmed milk, a little at a time, until the sauce is smooth and thickened. Bring to a gentle simmer, then reduce heat to low. Stir in the nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to cook for 2-3 minutes, stirring occasionally, until the sauce is creamy.
⏱️ 8 min
- 6
Add the finely chopped broccoli florets and cooked chicken to the béchamel sauce. Stir to combine.
⏱️ 2 min
- 7
Add the cooked ziti pasta to the sauce mixture and gently toss until everything is evenly coated.
⏱️ 2 min
- 8
Pour the pasta mixture into the prepared baking dish. Sprinkle evenly with shredded mozzarella cheese and grated Parmesan cheese.
⏱️ 3 min
- 9
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 10
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Broccoli Baked Ziti
Ingredients
For the Pasta
- 12 ounces ziti pasta
- 1 teaspoon salt
For the Chicken and Broccoli
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups broccoli florets, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1 leek, white and light green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping and Garnish
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 12 min - 3
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 4
In the same skillet, melt butter over medium heat. Add the sliced leek and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 6 min - 5
Sprinkle the flour over the leek and garlic mixture, stirring constantly for 1-2 minutes to create a roux. Gradually whisk in the warmed milk, a little at a time, until the sauce is smooth and thickened. Bring to a gentle simmer, then reduce heat to low. Stir in the nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to cook for 2-3 minutes, stirring occasionally, until the sauce is creamy.
⏱️ 8 min - 6
Add the finely chopped broccoli florets and cooked chicken to the béchamel sauce. Stir to combine.
⏱️ 2 min - 7
Add the cooked ziti pasta to the sauce mixture and gently toss until everything is evenly coated.
⏱️ 2 min - 8
Pour the pasta mixture into the prepared baking dish. Sprinkle evenly with shredded mozzarella cheese and grated Parmesan cheese.
⏱️ 3 min - 9
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 10
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired.
⏱️ 5 min