Creamy Broccoli and Chicken Pasta Bake
This creamy broccoli and chicken pasta bake is the ultimate comfort food in one pan—tender chicken, al dente pasta, fresh broccoli, and a rich cheese sauce all baked to golden, bubbling perfection. Perfect for weeknights, meal prep, or potlucks, it’s hearty, family-friendly, and easily customizable.
Equipment
- Large pot for boiling pasta
- Medium saucepan (for cheese sauce)
- Steamer or second pot (for broccoli)
- Mixing bowls
- Whisk
- 9x13-inch baking dish
- Cheese grater
- Spatula or wooden spoon
Ingredients
- 12 oz (340g) penne or rotini pasta
- 2 cups cooked chicken (shredded, diced, or sliced)
- 2 cups fresh broccoli florets (or 1½ cups frozen, thawed & patted dry)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 2 cloves garlic, minced
- 1 tsp Dijon mustard (optional)
- ½ small onion, finely chopped
- 1½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella
- ¼ tsp paprika or nutmeg (optional)
- Salt and pepper to taste
- Optional toppings: extra cheese, breadcrumbs, fresh herbs
Instructions
1. Prep the Components
- Preheat oven to 375°F (190°C).
- Cook pasta in salted water 1–2 minutes less than package instructions (it will finish in the oven). Drain and set aside.
- Steam or blanch broccoli just until bright green and crisp-tender.
- If using raw chicken, cook it now—grill, bake, or sauté, then chop or shred.
2. Make the Cheese Sauce
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes until lightly golden (this is your roux).
- Gradually whisk in milk to avoid lumps.
- Add garlic, onion, mustard, paprika, salt, and pepper.
- Simmer gently until thickened, about 3–5 minutes.
- Stir in cheddar and mozzarella until smooth and melted.
In a large bowl, mix cooked pasta, chicken, broccoli, and sauce until evenly combined.
- Pour into a greased 9x13 inch baking dish.
- Top with extra cheese or breadcrumbs if desired.
4. Bake It
- Bake uncovered for 20–25 minutes, until golden and bubbling.
- For a crispier top, broil for 2–3 minutes at the end.
- Let rest for 5 minutes before serving.
Notes
- Short on time? Use store-bought rotisserie chicken and frozen broccoli (just thaw and drain well).
- Make it ahead: Assemble the dish (unbaked), refrigerate up to 24 hours, then bake when ready.
- Lighter version: Use low-fat milk, reduce cheese slightly, and try whole-wheat pasta.
- Freezer-friendly: Freeze the fully assembled, unbaked pasta bake for up to 2 months. Thaw overnight before baking.
- Make it spicy: Stir in a pinch of cayenne or use pepper jack cheese.
- Kid-friendly tip: Use small pasta shapes and blend broccoli finely if needed.