Baked Chicken with Broccoli Pasta

Baked Chicken with Broccoli Pasta

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1 head of broccoli, separated into florets
2 tbsp butter
2 tbsp flour
2 cups of milk
White pepper
6-8 chicken thighs
Salt and black pepper
Garlic powder
2 tbsp butter
1 lb fresh pasta


Steam the broccoli for about 5 minutes, rinse with cold water and set aside.

Make a bechamel sauce by melting the butter, then whisking in the flour, cooking over a slow flame, whisking, for 2-3 minutes, just to cook the flour, not brown it. Whisking, slowly pour in the milk and continue to cook and whisk until the mixture is thick and bubbly.  Add salt and white pepper to taste.  Set aside.

Season the chicken with the salt, pepper and garlic powder, then dredge with flour.  Heat the butter in a baking pan in a 400 F oven until melted.  Add the chicken to the pan, skin side down, and bake for 20 minutes.  Remove the pan from the oven and turn the chicken over, put back into the oven and continue to bake for 15 – 20 minutes.

Boil the pasta until just cooked, about 3-4 minutes, drain, then add the broccoli.  Reheat the bechamel sauce, adding a little milk if too thick.  Pour the sauce over the pasta and broccoli, toss and serve immediately with the chicken.