💡 Quick Highlights
- •The Pasta Bake: A hearty casserole loaded with chicken, pasta, broccoli, and cauliflower, all tossed in a rich, creamy sauce.
- •Meal Prep Friendly: Easy to make ahead, holds up great in the fridge, and freezes well for up to several months.
- •How It’s Made: The pasta and veggies cook right in the Thermomix® while you sear the chicken separately in a skillet.
We all love a good pasta dish, so it’s no surprise that this delicious Chicken, Broccoli, and Cauliflower Pasta Bake is one of my absolute go-to recipes.
Tender pasta, fresh wholesome veggies, and juicy chicken, all smothered in sauce and baked under a bubbly layer of melted cheese… this is pure comfort food at its finest!
I just know this easy weeknight meal is going to be a huge hit with your family, and it’ll quickly earn a permanent spot on your weekly dinner rotation.
In this simple step-by-step recipe, I’ll show you just how quick and easy it is to whip up an amazing Thermomix® Chicken, Cauliflower, and Broccoli Pasta Bake with minimal effort!
Why You’ll Love This Chicken, Cauliflower & Broccoli Pasta Bake:
- Seriously delicious
- Quick and super easy to throw together
- A total family crowd-pleaser (because who doesn’t love pasta? :-))
- Made with fresh, wholesome ingredients you can feel good about
- Budget-friendly
- Great for making ahead and saving leftovers
- Perfect for meal prep—cook once, eat all week!
Can You Make This Pasta Bake Ahead of Time?
Absolutely! You can easily assemble this pasta bake a day in advance and keep it in the fridge until you’re ready to bake or serve.
Just let the dish cool completely, cover it tightly with aluminum foil, and pop it straight into the refrigerator.
To reheat, warm up individual portions in the microwave for about 2 minutes, or heat the whole baking dish in a preheated oven until nice and hot.
How Long Do Leftovers Last?
This pasta bake will stay fresh in an airtight container in the fridge for 2 to 3 days.
Once it cools down, transfer any leftovers to an airtight container and pop it in the fridge.
You can easily reheat individual portions in the microwave or in a preheated oven.
This baked pasta also freezes like a dream and will keep in the freezer for several months!
Baked Pasta FAQs
What You’ll Need for This Pasta Bake
- 25 g olive oil
- 1350 g water
- 2 tsp salt
- 250 g pasta
- 150 g cauliflower florets
- 150 g broccoli florets
- 1 onion
- 1 garlic clove
- 400 g chicken breast
- 50 g tomato paste
- 20 g all-purpose flour
- 250 g light cooking cream (or heavy cream)
- 1 heaping tsp vegetable bouillon powder
- 1 tsp sweet paprika
- ½ tsp black pepper
- 70 g shredded cheese
- Fresh parsley, chopped
- Note: You’ll find the full ingredient quantities and step-by-step instructions in the printable recipe card below.
How to Make This Pasta Bake
Instructions:
Add 1150 g water, 1 tsp salt, and 10 g oil to the mixing bowl and bring to a boil for 10 min / 212°F (100°C) / Speed 1.
Meanwhile, pat the chicken breasts dry, slice into strips, and brown them in a skillet.
Add the pasta, broccoli, and cauliflower to the mixing bowl and cook for 7 min / 98°C (208°F) / Reverse / Speed 1.5.
Drain, transfer everything to your baking dish, and scatter the chicken evenly over top.
Now, preheat your oven to 350°F (180°C).
Rinse out the mixing bowl with cold water.
Peel the onion and garlic clove, quarter them, and place them in the mixing bowl. Chop for 5 sec / Speed 5, then scrape down the sides of the bowl with the spatula.
Add 15 g oil and sauté for 3 min / 120°C (250°F) / Speed 1.
Next, add the tomato paste, flour, 200 g water, heavy cream, vegetable broth base, black pepper, 1 tsp salt, and paprika, then cook for 4 min / 100°C (212°F) / Reverse / Speed 2.
Pour the sauce right over the chicken and pasta, top with shredded cheese, and bake on the lower oven rack for 20 minutes until melted and bubbly.
Garnish with fresh parsley before serving.
Enjoy!
Note: You’ll find exact measurements and detailed step-by-step instructions down in the recipe card below.
The listed prep and cook times are estimated averages.
Happy cooking!
If you loved this quick cauliflower broccoli chicken pasta bake, you’ll definitely want to check out my easy baked pasta with ground beef and tomato sauce! 🙂
Happy cooking,
Christoph
P.S. Don’t want to miss a single recipe? Come follow me over on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave me a comment below and give it a 5-star rating! 🙂
Broccoli Cauliflower Chicken Pasta Bake
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Zutaten
- 25 g Olive oil
- 1350 g Water
- 2 tsp Salt
- 250 g Pasta
- 150 g Cauliflower florets
- 150 g Broccoli florets
- 1 Onion
- 1 Garlic clove
- 400 g Chicken breast fillet
- 50 g Tomato paste
- 20 g All-purpose flour
- 250 g Light cooking cream (7% fat) or regular heavy cream
- 1 tsp Vegetable bouillon powder heaping
- 1 tsp Sweet paprika
- ½ tsp Black pepper
- 70 g Shredded cheese
- Etwas Fresh parsley
Zubereitung
- Add 1150 g water, 1 tsp salt, and 10 g oil to the mixing bowl and bring to a boil for 10 min / 100°C / speed 1.
- Meanwhile, pat the chicken breast dry, cut into strips, and sear in a skillet until browned.
- Add the pasta, broccoli florets, and cauliflower florets to the mixing bowl and cook for 7 min / 98°C / reverse mode / speed 1.5.
- Drain well, transfer into your baking dish, and scatter the seared chicken evenly over top.
- Preheat your oven to 180°C (350°F) conventional heat.
- Rinse the mixing bowl with cold water.
- Peel the onion and garlic clove, quarter them, and place in the mixing bowl. Chop for 5 sec / speed 5, then scrape down the sides of the bowl with a spatula.
- Add 15 g oil and sauté for 3 min / 120°C / speed 1.
- Next, add the tomato paste, flour, 200 g water, cream, vegetable bouillon, black pepper, 1 tsp salt, and sweet paprika, then cook for 4 min / 100°C / reverse mode / speed 2.
- Pour the sauce over the chicken and pasta, sprinkle generously with shredded cheese, and bake on the lower oven rack for 20 min until golden and bubbly.
- Garnish with fresh parsley and serve hot!
Broccoli Cauliflower Chicken Pasta Bake
Click stars to rate now
Zutaten
- 25 g Olive oil
- 1350 g Water
- 2 tsp Salt
- 250 g Pasta
- 150 g Cauliflower florets
- 150 g Broccoli florets
- 1 Onion
- 1 Garlic clove
- 400 g Chicken breast fillet
- 50 g Tomato paste
- 20 g All-purpose flour
- 250 g Light cooking cream (7% fat) or regular heavy cream
- 1 tsp Vegetable bouillon powder heaping
- 1 tsp Sweet paprika
- ½ tsp Black pepper
- 70 g Shredded cheese
- Etwas Fresh parsley
Zubereitung
- Add 1150 g water, 1 tsp salt, and 10 g oil to the mixing bowl and bring to a boil for 10 min / 100°C / speed 1.
- Meanwhile, pat the chicken breast dry, cut into strips, and sear in a skillet until browned.
- Add the pasta, broccoli florets, and cauliflower florets to the mixing bowl and cook for 7 min / 98°C / reverse mode / speed 1.5.
- Drain well, transfer into your baking dish, and scatter the seared chicken evenly over top.
- Preheat your oven to 180°C (350°F) conventional heat.
- Rinse the mixing bowl with cold water.
- Peel the onion and garlic clove, quarter them, and place in the mixing bowl. Chop for 5 sec / speed 5, then scrape down the sides of the bowl with a spatula.
- Add 15 g oil and sauté for 3 min / 120°C / speed 1.
- Next, add the tomato paste, flour, 200 g water, cream, vegetable bouillon, black pepper, 1 tsp salt, and sweet paprika, then cook for 4 min / 100°C / reverse mode / speed 2.
- Pour the sauce over the chicken and pasta, sprinkle generously with shredded cheese, and bake on the lower oven rack for 20 min until golden and bubbly.
- Garnish with fresh parsley and serve hot!
