Chicken pasta baby food recipe

Chicken and Baby Broccoli Pasta Dinner

This quick tossed chicken and baby broccoli pasta dinner is an easy meal made with just a few simple ingredients. It’s a great recipe to help get that weeknight dinner on the table pronto! Bookmark it and save it for those busy nights where you don’t wanna sacrifice on flavor or color! Short orecchiette pasta is tossed up in the pan with chicken, a little love from smoky diced bacon, and vibrant green baby broccolini. That’s all the magic you’ll need to craft up a simple and satisfying weeknight Italian inspired pasta dinner.

Orecchiette is one of my favorite short pastas to use for a dish like this, but, you can use your favorite short kind of pasta, if desired. Rigatoni pasta, penne pasta, rotini pasta, or even bowties workout nicely with this simple pasta dish.

I just love the round shape of the orecchiette and the way this pasta looks nestled in between the pieces of baby broccoli on the plate. If you’re looking for happy, healthy pasta recipes, keep this easy dinner recipe on your list of simple dishes to whip up quick. It’s simple but complete with chunks of juicy chicken and bright greens tossed up into a big one pot meal to serve up and devour.

Some Things that Help the Broccoli Pasta Recipe Along…

There are a few quick things that make the pasta delicious while keeping its preparation quite simple. A little crispy diced bacon lends a hint of smoky flavor and richness to the pasta. Splashes of pasta water at the end help bring everything together when tossing this up before serving.

Lots of freshly grated parmesan will add delicious nuttiness and richness to the rest of the dish along with pinches of salt, pepper, and red pepper flakes.

You can brighten everything up at the end with a little grated lemon zest and poof! The simplest broccoli chicken pasta is tossed up and ready to serve with a short list of ingredients and just a few minutes of cooking time.

What You’ll Want To Have Ready For a Healthy Broccoli Pasta

Fresh baby broccoli or the regular variety of fresh broccoli florets, if not available
Sliced bacon cut into diced pieces
Seasoned chicken cut into pieces
Diced onion and minced garlic
Short pasta cooked al dente with a little of the pasta water reserved.
Parmesan Cheese and fresh lemon plus coarse salt and black pepper

Make A Chicken Italian Broccoli Pasta

To make the chicken and baby broccoli pasta, you’ll want to prepare the broccoli. You can certainly use regular broccoli cut up into florets and add that.

I love using the baby broccoli in this dish because the flowery tops in the broccolini are made up of bigger and fuller buds. They look beautiful served up with a nice al dente pasta. If you can find the broccolini, grab it because even the stalks are edible and you can slice it from top to bottom and toss in!

Prepare the Baby Broccoli (Broccolini) and Pasta

Prepare the baby broccoli by dropping the stalks into a pot of boiling water. Cook until they turn bright green, about 2 to 3 minutes. Immediately after, shock them by dropping in an ice water bath to lock in bright green color. This is the same thing I did for this ground turkey broccoli and rice recipe where it comes out nice and green every time!

Give the broccoli a shake in the colander to drain out any excess water. Slice the broccoli on a diagonal into about 1-inch pieces, leaving the tops whole.

Set aside in medium bowl. If you don’t already have leftover/prepared pasta available, now is a good time to put on a large pot of water to cook your orecchiette (or favorite short pasta). Cook pasta according to package instructions (preferably on the al dente side). Drain, reserving about a cup of the pasta water.

Brown and Crisp The Bacon

In a wide large skillet over medium-high heat, brown and render the diced bacon pieces. Toss them with a wooden spoon until darkened in color and crispy. Remove from the pan with a slotted spoon and set aside on a small flat plate to drain on a paper towel.

Cook The Seasoned Cubed Chicken

In the same pan with the juices left over from the bacon, toss in the seasoned pieces of chicken, working in batches, if necessary, to avoid overcrowding the pan. Cook pieces until golden, browned on all sides and cooked through inside. Remove chicken from the pan and add to a separate bowl. Set aside.

I used chicken tenderloin pieces which are thinner and easy to slice/cook up into small pieces. If this isn’t available, boneless chicken breast or boneless chicken thighs cut into bite-sized pieces works too.

Add Diced Onion and Minced Garlic

Now bring the pan to medium heat and add a tablespoon of butter to the same pan. Toss in the diced onion. Toss and cook diced onion in the butter until softened through and lightly caramelized, about 3 or 4 minutes. Now add in the minced garlic cloves.

Toss these together and cook through a few more minutes until garlic is fragrant and combined with the onion (but not burned). It will quickly add good flavor to the chicken and baby broccoli pasta.

Toss Chicken, Broccoli, and Pasta In The Pot

Add the cooked chicken and broccoli back to the same pot with onion and garlic. Now add the cooked orecchiette (or favorite short pasta) and browned bacon pieces back to the pan. Add a splash of the pasta water reserved from earlier to this bacon and broccoli pasta mixture.

Drizzle in some nice full-flavored fruity olive oil. Toss everything together, seasoning along the way with salt and pepper to taste. If you are using leftover pasta and do not have pasta water, use chicken broth or vegetable broth.

Finish and serve

At this point, I like to shave in lots of fresh grated parmesan cheese. I’ll also add a little bit of lemon zest (plus a little squeeze of lemon juice, if desired) to stir into the pasta. The lemon will brighten everything up and the parmesan will work its delicious magic with the pasta, chicken, and broccoli. The bacon will add a flavorful and slight smoky richness to the background of the pasta dish. Serve nice and hot with a dusting of red chili flakes on top (if desired). It gives a punch of spice and color right at the end!

This quick tossed chicken and broccoli pasta dinner is an easy meal made in a flash with just a few simple ingredients. Short orecchiette pasta is tossed up in the pan with chicken, a little love from smoky diced bacon, and vibrant green baby broccolini for a simple and satisfying weeknight pasta.

5 from 2 votes

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Dinner, Pasta Dishes

Cuisine Italian

Servings 6

1 Small plate
1 large bowl
1 Large Pot For Cooking Pasta
1 Large Wide Skillet For Tossing Pasta
1 Medium Pot For Cooking Vegetables

1 lb Chicken Tenderloins seasoned w/ salt + pepper and cut into 1 inch pieces
5 slices Applewood Smoked Bacon cut into small pieces
1/2 White Onion diced
2 to 3 cloves Fresh Garlic minced
1 lb Baby Broccoli or Broccolini
1 box Orecchiette or Short Pasta prepared according to package directions
1 cup Reserved Pasta Water
1 tbsp Butter
1 tbsp Fruity Olive Oil
1/2 tsp Coarse Salt and Ground Pepper
Fresh Lemon or Lemon Juice for topping at end
Parmesan Cheese for topping at the end
Red Pepper Flakes optional for topping at end

Prepare the baby broccoli by dropping into a pot of boiling water. Cook until they turn bright green, about 2 to 3 minutes. Immediately after, shock them by dropping in an ice water bath. Drain out any excess water and slice the broccoli on a diagonal into about 1-inch pieces, leaving the tops whole. Set aside in a large bowl.
If you don’t already have leftover/prepared pasta available, put on a large pot of water to cook your orecchiette (or favorite short pasta). Cook pasta according to package instructions (preferably on the al dente side). Drain, reserving about a cup of the pasta water. Set aside.
In a wide large skillet over medium-high heat, brown and render the diced bacon pieces. Toss them with a wooden spoon until darkened in color and crispy. Remove from the pan with a slotted spoon and set aside on a small flat plate to drain on a paper towel.
In the same pan with the juices left over from the bacon, toss in the seasoned pieces of chicken, working in batches, if necessary. Cook pieces until golden, lightly browned on all sides, and cooked through inside, 6-8 minutes. Remove chicken from the pan and add to a medium or large bowl and set aside.
Now bring the pan to medium heat and add a tablespoon of butter to the same pan. Toss in the diced onion. Toss and cook diced onion in the butter until softened through and lightly caramelized, about 3 or 4 minutes. Now add in the minced garlic cloves. Toss these together and cook through another minute until garlic is fragrant and combined with the onion (but not burned).
Add the cooked chicken and broccoli back to the same pot with onion and garlic. Add the cooked orecchiette (or favorite short pasta) and bacon pieces back to the pan. Add a splash of the reserved pasta water (or vegetable/chicken broth if using instead) and drizzle in some nice full-flavored fruity olive oil.
Toss everything together, seasoning along the way with salt and pepper to taste. Top off with lots of freshly grated parmesan cheese and a little lemon zest. If desired, squeeze in a dash of lemon juice for brightness at the end. Garnish with red pepper flakes and serve hot.

Available Cuts of Chicken:

Keyword baby broccoli, bacon recipes, broccoli and bacon recipes, broccoli pasta recipes, broccoli rabe, broccoli recipes, broccolini recipes, chicken and broccoli, chicken pasta, chicken tenderloin recipes, easy pasta dinner, healthy broccoli recipes, orecchiette pasta recipes, pasta recipes, quick pasta recipes, short pasta recipes

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Chicken Pasta Bake - Healthy Little Foodies

All Posts, by Date » Lunch / Dinner » Pasta and Rice » Chicken Pasta Bake

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Posted: Feb 18, 2020Updated: Jan 16, 2021

Chicken Pasta Bake – Pasta, chicken and a variety of veggies baked in a creamy tomato sauce with a tasty cheesy topping.

Why Chicken Pasta Bake is a Family-Friendly Dish

Make-Ahead: This dish can be prepared the night before or earlier in the day to make dinner time a breeze!
5 Different Veggies: Although it may not appear to have a lot of veggies, it does actually contain quite a few (onion, bell pepper (capsicum), spinach, tomatoes and peas) Serve with a side of vegetables for an extra nutritional boost!
Easy to Adapt: This recipe is pretty flexible. Mix up the veggies and miss out the chicken, depending on what you have available or to suit your family’s tastes.

Ingredients (With Alternative Suggestions)

Pasta: In this recipe, Rigatoni is used but you can use most pasta shapes (e.g penne, fusilli, shells etc)
Onion: Added for flavour and goes unnoticed in the dish.
Garlic: Adds flavour
Dried Oregano: Added for flavour, can be omitted or replaced with dried Italian herb mix or fresh herbs such as basil or parsley.
Tomato Paste (Puree): Adds depth of flavour
Canned Chopped Tomatoes: Can be replaced with crushed tomatoes or passata if preferred.
Chicken Stock: Can replace with vegetable stock. To keep sodium levels down, for young children, use homemade stock. If you don’t have any stock to hand you can replace with a second can of chopped tomatoes.
Double / Thickened Cream: Adds flavour and texture to the sauce.
Veggies (Spinach, Bell Pepper, Peas): If you have a family member with a real dislike to any of these vegetables then you can miss them out and add more of the other veggies. Alternatively, try adding grated zucchini (courgette), sauteed sliced mushrooms, small broccoli florets or corn.
Chicken: This recipe uses shredded chicken. When my children were younger they really didn’t like big chunks of chicken and I got used to using shredded chicken in many meals. You can replace with sauteed chicken chunks or miss it out for a vegetarian option.
Cheese: A mix of mozzarella and mature cheddar is used for the topping. Mozarella melts really well and has that nice stretch, and isn’t as oily. You can replace the cheddar with other cheeses such as Gruyere, Monterey Jack, Colby, Provolone & Tasty. A little grated parmesan will also add good flavour.
Seasoning: Taste and season the sauce before assembling the bake. (Do not season if feeding a baby / young child)

Step by Step Instructions and Photos

Start by cooking the pasta for one minute less than recommended on the pack.
While the pasta is cooking, get started on the sauce. Saute the onions, garlic and bell pepper (capsicum) to soften and release flavours.
Add the tomato paste and dried oregano, stir together for a further minute. You can boost the flavour of your dish in a big way by letting the paste “brown” before adding the liquids.
Add the tomatoes and stock, bring to a gentle bubble and stir through the cream.

Add the spinach and allow to wilt into the sauce. Taste and season your sauce at this point but be mindful that you will be adding a cheese topping that will add saltiness. (Do not salt if serving to a baby / young child)
Stir through the shredded chicken, cooked pasta and peas. Transfer to a large baking dish and top with freshly grated cheese. Bake in a preheated oven (190C / 375F) for 20-25 minutes.

Storage & Re-Heating Instructions

Refrigeration: This chicken pasta bake can be stored, covered, in the refrigerator for 2-3 days.
To reheat leftovers you can use a microwave to warm, add a little more cheese on top and then place under the grill (broiler) until topping is bubbly. Alternatively, you can place in the oven (covered in foil) at 190C/375F until hot throughout. You may find that you need to add a couple of tablespoons of stock as during storage the sauce can be absorbed by the pasta.
Freezing: Assemble and allow to cool. Do not bake, just cover and freeze it.
Thaw in the refrigerator overnight and then bake per the recipe.

Other Pasta Dishes You May Like

Tuna and Tomato Pasta
Butternut Squash Mac and Cheese
Veggie Pasta Sauce

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4.89 from 9 votes

Chicken Pasta Bake

Pasta, chicken and a variety of veggies baked in a creamy tomato sauce with a tasty cheesy topping.

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▢ 400g (14 oz) Dried Rigatoni Pasta
▢ 1 tbsp Olive Oil
▢ 1 Onion, finely chopped
▢ 1 tsp Garlic, minced
▢ 1 Red Capsicum (Bell Pepper), finely chopped
▢ 2 tbsp Tomato Paste (Puree)
▢ 1 tsp Dried Oregano
▢ 400g (14oz) Canned Chopped Tomatoes
▢ 250ml (1 cup) Chicken Stock
▢ 125ml (½ cup) Double Cream (thickened cream)
▢ 120g (4.2 oz) Spinach Leaves
▢ 380g (3 cups) Cooked Shredded Chicken *See notes if you would prefer measurements and cooking instructions for using raw chicken.
▢ 75g (½ cup) Peas
▢ 80g (½ cup) Mozzarella, grated
▢ 80g (½ cup) Cheddar, grated

Pre-heat oven to 190C/ 375F
Bring a large pot of water to the boil. Add pasta and cook per packet directions MINUS 1 minute, drain.
In a large frying pan, or saucepan, heat the oil over medium heat. Add the onion and cook for 2 minutes. Then add the garlic and capsicum (bell pepper) and gently saute until onion is translucent (around 3 mins.) Add the tomato paste and dried oregano and stir for a further minute.
Add the chopped tomatoes and chicken stock and bring to a gentle bubble. Then stir in the double cream. Add the spinach and continue to stir until the spinach has wilted. Taste and season accordingly. (do not season for babies and young children)
Add the chicken, cooked pasta and peas. Gently stir to combine and then transfer to a large baking dish.
Top with the grated mozzarella and cheddar. Place in the oven for 20-25 minutes. The dish should be hot throughout and the cheese golden and bubbly.

PASTA: Rigatoni is used but you can substitute with most pasta shapes (e.g penne, fusilli, shells etc)

CHICKEN: This recipe uses cooked shredded chicken. If you prefer the texture of chicken pieces or only have raw chicken available then chop two large (or 3 smaller) raw chicken breasts into bite sized pieces. Before cooking the sauce, saute the chicken pieces in a little olive oil over medium heat until sealed, around 5 mins. Remove from the pan and add back into the dish at the same point you add the pasta.

STOCK: I used chicken stock but you can also use vegetable stock. If serving a baby make sure to use homemade stock to reduce sodium levels. Alternatively you can replace with a second can of chopped tomatoes.

CHEESE: A mix of mozzarella and mature cheddar is used for the topping. Mozarella melts really well and has that nice stretch, and isn't as oily. You can replace the cheddar with other cheeses such as Gruyere, Monterey Jack, Colby, Provolone & Tasty. A little grated parmesan will also add good flavour. Bee mindful of sodium content when cooking for babies / young children. You may wish to reduce the cheese or serve a portion with less cheese topping.

Refrigeration: This chicken pasta bake can be stored, covered, in the refrigerator for 2-3 days.

Freezing: Assemble and allow to cool. Do not bake, just cover and freeze it.

Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition Facts

Chicken Pasta Bake

Amount Per Serving

Calories 592 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 11g55%

Cholesterol 101mg34%

Sodium 394mg16%

Potassium 758mg22%

Carbohydrates 61g20%

Fiber 5g20%

Sugar 7g8%

Protein 35g70%

Vitamin A 3307IU66%

Vitamin C 45mg55%

Calcium 254mg25%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Course:Main Meal

Cuisine:Western

Keyword:Chicken Pasta Bake, Pasta Bake

Did you make this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Meet Amy

Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more

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