When comfort food calls your name, nothing quite hits the spot like a creamy, cheesy pasta dish that brings together protein, veggies, and carbs in one satisfying bowl. This Cheesy Chicken and Broccoli Pasta is my go-to recipe when I want something hearty yet relatively simple to prepare on busy weeknights.
The combination of tender chicken, perfectly cooked broccoli florets, and al dente pasta all enveloped in a rich, cheesy sauce creates a meal that’s both nourishing and indulgent. It’s the kind of dish that makes everyone at the table fall silent for the first few bites – always the sign of a winning recipe!
Why You’ll Love This
- One-pot wonder that minimizes cleanup while maximizing flavor
- Perfect balance of protein, vegetables, and carbs in every bite
- Kid-friendly dish that sneaks in vegetables even picky eaters will enjoy
- Versatile recipe that works with whatever pasta shape you have on hand
- Reheats beautifully for lunch the next day (if there are any leftovers!)
Ingredients
- 8 oz elbow macaroni (about 2 cups uncooked)
- 2½ cups milk (whole milk works best)
- 1½ cups chicken broth
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- A pinch of red pepper flakes (optional, for a touch of heat)
- 3 cups cooked chicken, diced (about 14-16 oz, rotisserie chicken works great!)
- 3 cups fresh broccoli florets (about 10 oz, cut into bite-sized pieces)
- 6 oz white cheddar cheese, freshly grated (about 2½ cups)
- Grated parmesan cheese for topping (as much as you like!)
Instructions
- Set your oven to 400°F (200°C) and give it some time to heat up while you prepare the casserole.
- In a 9×13 inch casserole dish, add the uncooked elbow macaroni, milk, chicken broth, minced garlic, kosher salt, black pepper, Italian seasoning, and red pepper flakes (if using). Give everything a really good stir to ensure the macaroni is evenly distributed and not clumping together. This mixing step is crucial to prevent the pasta from sticking to the pan!
- Cover the casserole dish tightly with aluminum foil. Bake for 20 minutes. The pasta will begin to cook and absorb some of the liquid during this time.
- Remove the dish from the oven and carefully peel back the foil (watch out for hot steam!). Give the pasta a good stir – don’t worry if there seems to be a lot of liquid at this point, it will thicken up nicely. Add the diced cooked chicken, broccoli florets, and about 2 cups of the grated white cheddar (reserve about ½ cup for topping). Stir until everything is well combined and the broccoli is moistened by the liquid. The residual heat will help melt the cheese and create a creamy sauce.
- Sprinkle the remaining ½ cup of grated cheddar evenly over the top of the casserole. Return the dish to the oven, uncovered this time, and bake for an additional 20 minutes. The top should become golden and bubbly, and the broccoli should be tender but still have a bit of bite to it.
- Remove from the oven and let the casserole rest for about 5 minutes. Serve in generous portions, topped with a sprinkle of grated parmesan cheese and an extra crack of fresh black pepper if desired. This dish is hearty enough to stand alone but also pairs well with a simple green salad on the side.
Tips & Variations
- For a lighter version, substitute half-and-half or whole milk for the heavy cream (the sauce will be thinner but still delicious).
- Add a handful of sun-dried tomatoes or roasted red peppers for extra color and flavor.
- Try different cheese combinations like mozzarella, Monterey Jack, or Gruyère for unique flavor profiles.
- Make it ahead: Prepare through step 7, refrigerate, then reheat with a splash of milk when ready to serve.
- For extra protein, add cooked bacon bits or diced ham along with the chicken.
- Swap broccoli for cauliflower, asparagus, or peas depending on what’s in season.
Serving Suggestions
This hearty pasta dish is practically a complete meal on its own, but it pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a more substantial spread, serve alongside garlic bread or warm dinner rolls to soak up every last bit of that delicious cheese sauce.
If you’re serving wine with this meal, a crisp Sauvignon Blanc or a light Pinot Grigio complements the creamy, cheesy flavors perfectly.
Notes
- For best results, shred your own cheese rather than using pre-shredded varieties, which contain anti-caking agents that can make the sauce grainy.
- The pasta will continue to absorb sauce as it sits, so if you prefer a saucier dish, reserve 1/4 cup of pasta cooking water to add at the end if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk to restore creaminess.
FAQs
Can I use frozen broccoli instead of fresh?
Yes! Thaw the frozen broccoli first and reduce the cooking time in step 4 to just 2-3 minutes since frozen broccoli is already partially cooked.
How can I make this recipe gluten-free?
Simply substitute your favorite gluten-free pasta and ensure your chicken broth is certified gluten-free. The rest of the ingredients are naturally gluten-free.
Can I prepare this dish in advance for a dinner party?
Yes, you can prepare it up to a day ahead and refrigerate. When ready to serve, reheat gently on the stovetop with a splash of milk or cream, stirring occasionally until hot throughout.
What’s the best way to tell when the chicken is fully cooked?
The chicken pieces should be opaque throughout with no pink remaining, and they should reach an internal temperature of 165°F (74°C) when tested with a meat thermometer.
[recipe_card]
