Maple Mustard Chicken Pasta Bake (Printable Page)
# What You Need:
→ Pasta & Chicken
01 -
300 g short pasta (penne, fusilli, or elbows)
02 -
2 cups cooked chicken breast, cubed or shredded
03 -
2 cups broccoli florets, blanched or steamed
→ Maple Mustard Sauce
04 -
3 tbsp Dijon mustard
05 -
2 tbsp maple syrup or honey
06 -
200 ml heavy cream
07 -
150 g shredded cheddar cheese
08 -
Salt and pepper to taste
→ Topping
09 -
½ cup breadcrumbs (panko preferred)
10 -
1 tbsp melted butter
11 -
1 tbsp grated Parmesan (optional)
# How to Make It:
01 -
Boil pasta until al dente. Drain and set aside.
02 -
In a saucepan, whisk together Dijon mustard, maple syrup, and heavy cream. Heat gently, then stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper.
03 -
In a large bowl, combine the cooked pasta, chicken, broccoli, and prepared sauce. Mix well. Pour the mixture into a greased baking dish.
04 -
Combine breadcrumbs with melted butter (and Parmesan if using). Sprinkle evenly over the pasta mixture.
05 -
Bake at 190°C (375°F) for 20–25 minutes until bubbly and golden on top.
# Helpful Tips:
01 -
Use rotisserie chicken for faster preparation.
02 -
Swap broccoli with peas, spinach, or green beans for variety.
03 -
Add crushed red pepper flakes for a spicy kick.