Creamy Chicken and Broccoli Pasta Bake #SimmeredInTradition
  • Creamy Chicken and Broccoli Pasta Bake Ingredients:
  • 2-3 thin boneless, skinless chicken breasts
  • 8 oz. rotini pasta
  • 4 cups broccoli florets
  • 1 cup cauliflower florets
  • (2) 16 oz. jars of Ragu Roasted Garlic Parmesan Cheese Creations Sauce
  • salt and pepper, to taste
  • ½ cup italian breadcrumbs
  • crumbled feta cheese
  1. Boil pasta according to package directions.
  2. In a separate pot, blanche the broccoli and cauliflower florets.
  3. TIP:
  4. An easy method that I use, is placing the florets in a colander and setting in the sink. Boil a medium pot of water, and pour boiling water over the florets in the colander. Either way you do it, this is an important step. If you don't blanche them, they're going to be crunchy inside your finished recipe and you don't want that.
  5. Drizzle and heat olive oil in a skillet, on medium high heat. Season chicken breasts with salt and pepper. Place in skillet and cook till done. About 3 or 4 minutes per side. Take chicken out of skillet, and set to the side.
  6. Drain pasta once done.
  7. Cut chicken breasts into bite sized pieces.
  8. In a large mixing bowl, combine: pasta, chicken, broccoli and cauliflower and (2) jars of Ragu Roasted Garlic Parmesan sauce.
  9. Pour into a greased 2 qt. casserole dish and sprinkle the top with breadcrumbs.
  10. Bake at 350 degrees for 30 minutes.
  11. To brown the breadcrumbs on top, turn the broiler on for 1-2 minutes at the end of the baking time.
  12. Sprinkle the top with crumbled feta cheese or goat cheese. Serve with garlic toast and enjoy!
Recipe by Sweet Pennies from Heaven at