Recipe Idea – Pasta baked with broccoli and chicken

Nurturing and Harvesting

Deliciously hearty, this baked pasta dish is enriched with the flavors of tender chicken and Garden Fresh frozen broccoli, with its freshly harvested taste and nutrients. Pair it with a simple salad, and you’ve got an easy to prepare, delightful meal for any day of the week.

Broccoli Florets


  1. 2 cups Garden Fresh frozen broccoli (cuts or florets)
  2. 2 cups of your preferred pasta (penne, rigatoni, or rotini work well)
  3. 2 chicken breasts, boneless and skinless, diced
  4. 2 tbsp olive oil
  5. 3 cloves garlic, minced
  6. 1/2 cup heavy cream
  7. 1 cup grated parmesan cheese
  8. 1/2 cup shredded mozzarella cheese
  9. 1/2 tsp red pepper flakes (optional)
  10. Salt and black pepper, to taste
  11. Fresh parsley or basil, chopped (for garnish)


  1. Preheat Oven: Start by preheating your oven to 375°F (190°C).
  2. Cook the Pasta: Boil the pasta in salted water according to the package instructions until al dente. Drain and set aside.
  3. Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until lightly browned and no longer pink inside. Remove from the skillet and set aside.
  4. Cook the Broccoli: In the same skillet, add the minced garlic and sauté until fragrant. Add the Garden Fresh frozen broccoli and cook for 5-7 minutes or until they become vibrant in color and are slightly tender.
  5. Combine Ingredients: Return the cooked chicken to the skillet. Add the heavy cream, half of the parmesan cheese, red pepper flakes (if using), salt, and pepper. Stir well, ensuring everything is well combined.
  6. Layer the Dish: In a baking dish, layer half the pasta, followed by half the chicken and broccoli mixture. Repeat layers.
  1. Add Cheese: Sprinkle the mozzarella and remaining parmesan cheese on top.
  2. Bake: Transfer the baking dish to the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and golden brown.
  3. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with chopped parsley or basil. Serve warm.
Baking a meal with Garden fresh frozen vegetables

Serving Suggestions:

  • Salad: A fresh mixed green salad with cherry tomatoes, cucumber, and a lemon vinaigrette complements the rich flavors of the baked pasta.
  • Garlic Bread: Toast some crusty bread with garlic butter for a delicious side that’s perfect for scooping up any leftover sauce.
Pasta bake with broccoli and chicken

Variations using other Garden Fresh frozen veggies:

Baby Brussel Sprouts

Brussel Sprouts

These little green gems have a unique flavor that can elevate the dish. To integrate, halve the sprouts and sauté with the chicken to ensure they cook properly. Their slight bitterness contrasts nicely with the creamy sauce.

Cauliflower Florets


This versatile veggie will absorb the flavors of the dish well. You can either replace the broccoli entirely or use half broccoli and half cauliflower. Sauté them just as you would with the broccoli.

Mixed Pepper Strips

Pepper Strips

Use colorful pepper strips (red, yellow, and green) to add vibrancy and a mild sweet flavor. Sauté them after the chicken is nearly cooked, as they don’t need too long in the pan.

Green Beans Whole

Green Beans

Cut into smaller pieces and sauté. The beans will add a delightful crunch and a pleasant color contrast to the pasta.

Nutritional Value (per serving, based on 4 servings):

  • Calories: 550
  • Protein: 35g
  • Carbohydrates: 45g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 110mg
  • Sodium: 450mg
  • Potassium: 450mg
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