What the heck is this?
If you’re craving the ultimate comfort food that’s cheesy, hearty, and packed with protein and veggies, then this Chicken and Broccoli Pasta Bake is about to become your new best friend. This dish brings together tender pieces of chicken, crisp-tender broccoli, and pasta, all smothered in a creamy, cheesy sauce and baked to bubbly perfection. It’s a full meal in one pan — perfect for family dinners, meal prep, or when you’re feeding a crowd. This recipe is a delicious way to sneak in some greens without anyone complaining, and the creamy, cheesy sauce is enough to make anyone a fan of broccoli.
Why You’ll Love This Recipe
- Cheesy and creamy: The combination of creamy sauce and melted cheese creates the ultimate comfort food experience.
- Packed with protein: Chicken and broccoli make this a balanced dish that keeps you full and satisfied.
- One-pan wonder: All you need is one casserole dish to make this, which means less mess and more time to relax.
- Kid-friendly: Kids will love the cheesy goodness, and they won’t even realize they’re eating broccoli!
- Easy to customize: You can switch out the pasta, use a different veggie, or even make it with rotisserie chicken for an extra quick meal.
The Good Stuff You’ll Need
For the Pasta Bake:
- 12 oz pasta (penne, rotini, or elbow macaroni work best)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 2 cups broccoli florets (steamed or blanched)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for topping)
For the Creamy Sauce:
- 2 tablespoons butter
- 1 tablespoon flour
- 1 1/2 cups milk (whole milk or 2% works best)
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Let’s Do This
Step 1: Cook the Pasta
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
Step 2: Sauté the Chicken
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
Step 3: Make the Creamy Sauce
In the same skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute to form a roux. Slowly pour in the milk and chicken broth, whisking constantly to avoid lumps. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook for 3-4 minutes until the sauce thickens. Once thickened, stir in 1 cup of cheddar cheese and the Parmesan cheese, mixing until the cheese is fully melted and the sauce is creamy.
Step 4: Combine Everything
In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and the creamy sauce. Stir everything together until the pasta and chicken are evenly coated with the sauce.
Step 5: Assemble the Pasta Bake
Transfer the pasta mixture into a greased 9×13-inch casserole dish. Top with the remaining 1/2 cup of cheddar cheese and the breadcrumbs (if using) for a crunchy topping. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Step 6: Serve and Enjoy
Once the pasta bake is out of the oven, let it cool for a few minutes before serving. Garnish with a sprinkle of fresh herbs like parsley or basil if desired, and serve hot.
Serving Suggestions
This Chicken and Broccoli Pasta Bake is a hearty and filling meal on its own, but it pairs wonderfully with a simple green salad or some garlic bread to soak up the extra sauce. If you want to lighten it up a bit, serve it with a side of roasted vegetables or a fresh cucumber and tomato salad.
Switch It Up
- Make it a veggie bake: Skip the chicken and add more veggies like mushrooms, bell peppers, or zucchini for a vegetarian version.
- Swap the cheese: Use a blend of mozzarella, gouda, or Gruyère for a different cheesy flavor.
- Add spice: For a little kick, add some red pepper flakes or hot sauce to the creamy sauce.
- Use a different protein: Feel free to swap the chicken for cooked sausage, turkey, or even ground beef.
Make-Ahead Tips
This dish is perfect for meal prepping! You can assemble the casserole ahead of time and store it in the fridge for up to 2 days before baking. Alternatively, you can freeze the unbaked casserole for up to 3 months. Just be sure to cover it tightly with plastic wrap or aluminum foil. When you’re ready to bake, let it thaw in the fridge overnight and bake as directed.
Questions People Actually Ask
Q: Can I use frozen broccoli?
A: Yes, you can use frozen broccoli! Just make sure to steam or blanch it before adding it to the casserole.
Q: Can I use rotisserie chicken?
A: Absolutely! Using rotisserie chicken can save time. Simply shred the chicken and add it in when combining the pasta, chicken, and sauce.
Q: Can I make this dairy-free?
A: You can try making it dairy-free by using a dairy-free milk (like almond or oat milk) and substituting dairy-free cheese in place of the cheddar and Parmesan. The sauce may not be as creamy, but it will still be delicious!
Chicken and Broccoli Pasta Bake: Comfort Food, Reimagined
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
If you’re craving the ultimate comfort food that’s cheesy, hearty, and packed with protein and veggies, then this Chicken and Broccoli Pasta Bake is about to become your new best friend. This dish brings together tender pieces of chicken, crisp-tender broccoli, and pasta, all smothered in a creamy, cheesy sauce and baked to bubbly perfection. It’s a full meal in one pan — perfect for family dinners, meal prep, or when you’re feeding a crowd. This recipe is a delicious way to sneak in some greens without anyone complaining, and the creamy, cheesy sauce is enough to make anyone a fan of broccoli.
Ingredients
For the Pasta Bake:
12 oz pasta (penne, rotini, or elbow macaroni work best)
2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
2 cups broccoli florets (steamed or blanched)
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs (optional, for topping)
For the Creamy Sauce:
2 tablespoons butter
1 tablespoon flour
1 1/2 cups milk (whole milk or 2% works best)
1/2 cup chicken broth
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
Instructions
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute to form a roux. Slowly pour in the milk and chicken broth, whisking constantly to avoid lumps. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook for 3-4 minutes until the sauce thickens. Once thickened, stir in 1 cup of cheddar cheese and the Parmesan cheese, mixing until the cheese is fully melted and the sauce is creamy.
In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and the creamy sauce. Stir everything together until the pasta and chicken are evenly coated with the sauce.
Transfer the pasta mixture into a greased 9×13-inch casserole dish. Top with the remaining 1/2 cup of cheddar cheese and the breadcrumbs (if using) for a crunchy topping. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Once the pasta bake is out of the oven, let it cool for a few minutes before serving. Garnish with a sprinkle of fresh herbs like parsley or basil if desired, and serve hot.
Notes
This Chicken and Broccoli Pasta Bake is a hearty and filling meal on its own, but it pairs wonderfully with a simple green salad or some garlic bread to soak up the extra sauce. If you want to lighten it up a bit, serve it with a side of roasted vegetables or a fresh cucumber and tomato salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~400 calories
- Carbohydrates: ~35g
- Protein: ~30g