This Chicken and Broccoli Pasta Bake is the ultimate comfort food, loaded with tender chicken, vibrant broccoli, and a creamy cheese sauce all baked together in a golden, bubbly casserole. It’s hearty, satisfying, and perfect for a family dinner, potlucks, or meal prepping for the week ahead.

Why You’ll Love This Recipe?

One-Pot Meal: It’s a complete dinner in one dish, making cleanup a breeze.
Cheesy Goodness: A rich, creamy cheese sauce coats every bite.
Versatile: Customize it with different veggies or pasta shapes for variety.

Ingredients

Chicken breasts (cooked and shredded)
Broccoli florets (fresh or frozen)
Pasta (penne, rotini, or your favorite)
Cheddar cheese (shredded)
Mozzarella cheese (shredded)
Parmesan cheese (grated)
Heavy cream
Milk
Garlic (minced)
Olive oil or butter
Salt and pepper
Italian seasoning
Fresh parsley (chopped, for garnish)

You’ll find the full ingredient measurements and details below.

Directions

Step 1: Cook the Pasta

Preheat your oven to 375°F (190°C). Cook the pasta according to the package instructions, but reduce the cooking time by 2 minutes so the pasta is slightly undercooked. Drain and set aside.

Step 2: Cook the Broccoli

While the pasta is cooking, steam or blanch the broccoli in boiling water for 2–3 minutes until tender. Drain and chop into smaller florets if needed.

Step 3: Make the Creamy Sauce

In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in 1 cup of heavy cream, 1 cup of milk, and 1 teaspoon of Italian seasoning. Bring to a simmer, then stir in 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese. Stir constantly until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.

Step 4: Combine Ingredients

In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and creamy cheese sauce. Stir until everything is well coated.

Step 5: Bake the Dish

Transfer the mixture to a greased 9×13-inch baking dish. Top with ½ cup of grated Parmesan cheese. Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbly.

Step 6: Garnish and Serve

Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh chopped parsley for a pop of color and freshness.

Expert Tips and Tricks

Make It Ahead: Assemble the pasta bake a day ahead and store it in the fridge. Just pop it in the oven when you’re ready to bake.
Add More Veggies: Add mushrooms, spinach, or bell peppers for more texture and flavor.
Cheese Options: Try using Gruyère or Gouda for a more gourmet cheese flavor.

Recipe Variations

Buffalo Chicken: Add some buffalo sauce to the chicken for a spicy twist.
Vegan Version: Substitute the cheese with dairy-free options and use plant-based cream and milk.
Pasta Alternatives: Swap out the pasta for quinoa or rice for a gluten-free version.

Serving Suggestions

This Chicken and Broccoli Pasta Bake pairs perfectly with:

A crisp green salad with vinaigrette.
Garlic bread or dinner rolls for dipping in the creamy sauce.
Roasted vegetables like carrots or green beans for a well-rounded meal.

FAQs

1. Can I use cooked rotisserie chicken?
Yes, shredded rotisserie chicken is a great time-saver and adds even more flavor to this dish.

2. Can I make this dish without broccoli?
Yes, you can swap the broccoli for another vegetable, such as cauliflower, spinach, or peas.

3. Can I freeze leftovers?
Absolutely! Let the pasta bake cool completely before transferring to an airtight container. It will keep in the freezer for up to 3 months.

4. How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) for 15–20 minutes or until hot. You can also microwave individual portions.

Conclusion

This Chicken and Broccoli Pasta Bake is the ultimate comfort dish that’s creamy, cheesy, and full of flavor. Whether you’re feeding the family or prepping for a week of easy meals, this recipe is sure to become a favorite. It’s cozy, filling, and guaranteed to please everyone at the table!

Chicken and Broccoli Pasta Bake – Chicken Pasta Bake Recipe

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Author: Jake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

This Chicken and Broccoli Pasta Bake is a comforting, cheesy casserole that’s perfect for family dinners. Tender chicken, perfectly cooked pasta, and crisp broccoli are all enveloped in a creamy, savory sauce, then baked to golden perfection with a layer of melted cheese on top. It’s a one-dish wonder that everyone will love!

Instructions

Prepare the Pasta and Broccoli:
1. Cook the pasta according to package directions, drain, and set aside.
2. Steam the broccoli florets until tender but still crisp, about 5 minutes. Set aside.
Make the Creamy Sauce:
1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Stir in the cream of chicken soup, sour cream, chicken broth, thyme, and basil. Simmer for 3-4 minutes until the sauce is smooth and warmed through. Season with salt and pepper to taste.
Combine Ingredients:
1. In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli, and creamy sauce. Stir to combine.
2. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
Top and Bake:
1. Sprinkle the shredded mozzarella and Parmesan cheese over the pasta mixture.
2. Top with the shredded cheddar cheese.
3. Bake at 350°F (175°C) for 20-25 minutes, or until the top is golden and the cheese is melted and bubbly.
Serve:
1. Let the pasta bake cool for a few minutes before serving. Garnish with fresh herbs like parsley, if desired.

Notes

You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor.
For extra flavor, you can add a pinch of red pepper flakes to the sauce.
Add some breadcrumbs on top for a crispy, golden crust.

Nutrition

Serving Size: 1 portion
Calories: 40
Sugar: 5g
Sodium: 700mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg