When comfort food calls, this Cheesy Chicken Broccoli Pasta Bake answers with a warm, bubbling hug of flavor. It’s the kind of dish that brings everyone to the table with its golden, crispy cheese top and hearty, satisfying interior.
I created this recipe on a chilly Sunday when my family needed something cozy yet nutritious. The combination of tender chicken, bright broccoli, and al dente pasta all bound together with a creamy cheese sauce strikes that perfect balance between wholesome and indulgent.
Why You’ll Love This
- One-dish wonder that combines protein, veggies, and carbs in a single, satisfying meal
- Make-ahead friendly – assemble earlier in the day and bake when ready
- Leftovers taste even better the next day, making it perfect for meal prep
- Customizable with whatever pasta shapes or cheese varieties you have on hand
- Kid-approved while still packing in nutritious broccoli
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large heads of fresh broccoli, cut into florets
- 1 pound penne pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 teaspoons fresh garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian herb seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup whole milk
- 1 cup low-sodium chicken broth
- ½ cup half-and-half cream
- ½ cup freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F and generously spray a 9×13 inch baking dish with cooking spray. Set aside while you prepare the other components.
- Bring a large pot of salted water to a boil. Add broccoli florets and cook for just 2 minutes until bright green and slightly tender. Drain immediately and set aside.
- In the same pot, cook penne pasta according to package directions until al dente. Drain well and set aside. Don't overcook since it will bake more in the oven.
- Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Add diced onion and minced garlic, cooking for 3-4 minutes until onion is softened and fragrant.
- Sprinkle flour, Italian seasoning, salt, and pepper over the onion mixture. Cook for 1-2 minutes, stirring constantly. Gradually whisk in milk and chicken broth, bringing to a gentle boil.
- Once the sauce thickens slightly, stir in half-and-half, cooked chicken, and blanched broccoli. Let everything heat through for 2-3 minutes.
- Transfer the chicken and broccoli mixture to your prepared baking dish. Add the cooked pasta and gently mix everything together. Sprinkle both cheeses evenly over the top.
- Bake for 15-20 minutes until the cheese is melted, golden brown, and the edges are bubbling. Let cool for 5 minutes before serving.
Tips & Variations
- Time-saver: Use rotisserie chicken or leftover cooked chicken from another meal
- Veggie boost: Add diced bell peppers, mushrooms, or spinach along with the broccoli
- Make it spicy: Mix in 1/4 teaspoon of red pepper flakes or a dash of hot sauce
- Gluten-free option: Use gluten-free pasta and substitute cornstarch for flour in the sauce
- Freezer-friendly: Assemble without baking, cover tightly, and freeze for up to 3 months. Thaw overnight before baking.
- Cheese variations: Try using smoked gouda, pepper jack, or gruyere for different flavor profiles
Serving Suggestions
This hearty pasta bake shines as a complete meal on its own, but pairs beautifully with a simple side salad dressed with lemon vinaigrette for a fresh contrast to the rich, cheesy flavors. For a more substantial spread, serve with garlic bread or warm dinner rolls to soak up every last bit of the creamy sauce.
For a special touch, offer additional toppings at the table like crushed red pepper flakes, fresh chopped parsley, or extra grated parmesan for everyone to customize their portion.
Notes
- The pasta should be cooked just to al dente as it will continue cooking in the oven
- For best results, shred your own cheese rather than using pre-shredded (which contains anti-caking agents)
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat individual portions in the microwave or larger amounts covered in a 350°F oven until heated through
FAQs
Can I make this pasta bake ahead of time?
Yes! Assemble the entire dish up to 24 hours in advance, cover and refrigerate. Add about 10 minutes to the baking time if cooking directly from the refrigerator.
Can I use frozen broccoli instead of fresh?
Absolutely. Thaw frozen broccoli and pat dry before adding to avoid excess moisture in your dish.
How do I know when the pasta bake is done?
The top should be golden brown, the edges should be bubbling, and the center should be hot throughout.
Can I make this vegetarian?
Yes! Simply omit the chicken and add extra vegetables like cauliflower, zucchini, or mushrooms for a hearty vegetarian version.
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