Dinner

Creamy Chicken Broccoli Bake

Name: Creamy Chicken Broccoli Bake
Cook time: 30 min
Total time: 30 min
Yield: 5 servings
Ingredients: 400 g Chicken breast; 250 g Whole Wheat Pasta; 300 g Frozen Broccoli; 250 ml Light cooking cream; 30 g Low-fat quark; 20 g Milk; 100 g Light shredded cheese; 10 g Olive oil; 1 ½ tsp Salt; 1 tsp Black pepper; 1 tsp Paprika powder; Nutmeg

A creamy, high-protein chicken and broccoli pasta bake made lighter with 15% cream—perfect for meal prep.

5

Servings

30 min

Cook time

396

Calories

37 g

Protein

Plan this recipe

Ingredients

12 items

Servings

5

400 g Chicken breast
cut into pieces
250 g Whole Wheat Pasta
300 g Frozen Broccoli
frozen, slightly thawed
250 ml Light cooking cream
30 g Low-fat quark
20 g Milk
100 g Light shredded cheese
optional
10 g Olive oil
for marinade
1 ½ tsp Salt
1 tsp Black pepper
1 tsp Paprika powder
for marinade
Nutmeg
to taste

Required equipment

Stovetop
Oven

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Instructions

9 steps

Temperature

1
Preheat the oven to 375 °F
2
Cut 400 g Chicken breast into bite-size pieces; toss with 10 g Olive oil, 1 tsp Salt, ½ tsp Black pepper, and 1 tsp Paprika powder to marinate.
3
Cook 250 g Whole Wheat Pasta in salted water until just shy of al dente; drain.
4
Let 300 g Frozen Broccoli thaw slightly.
5
Sauce: Heat 250 ml Light cooking cream with ½ tsp Salt, ½ tsp Black pepper, and a pinch of Nutmeg; simmer for 3 minutes.
6
Let the sauce cool briefly, then stir in 30 g Low-fat quark and 20 g Milk
7
Add Whole Wheat Pasta, Frozen Broccoli, and Chicken breast to a baking dish; pour the sauce over and combine.
8
Sprinkle with 100 g Light shredded cheese if desired.
9
Bake at 375 °F top/bottom heat for 30 minutes.