I’ve made plenty of pasta bakes, but this Cheesy Broccoli Chicken Pasta Bake is a favorite in my house! It’s creamy, loaded with flavor, and packed with tender chicken and fresh broccoli. The best part? It all comes together in one dish, making cleanup a breeze.
I love how the pasta cooks right in the sauce, soaking up all the cheesy goodness. Whether you need a quick weeknight dinner or a meal prep favorite, this dish is always a winner.
Why You’ll Love This Recipe
This recipe stands out for so many reasons! It’s easy to make, incredibly flavorful, and offers plenty of flexibility for customization.
One-Dish Convenience
This dish is perfect for those who love easy cleanup. Everything cooks in one baking dish, so you spend less time washing dishes and more time enjoying your meal. No extra pots or pans are needed, making dinner stress-free.
Irresistibly Creamy & Cheesy
White cheddar creates a rich, velvety sauce that coats every bite. The combination of cheese and a touch of broth ensures a perfectly creamy texture. Every forkful is packed with gooey, melty goodness.
Ideal for Meal Prep
This pasta bake tastes just as good—if not better—the next day! Store leftovers for a quick, satisfying meal that reheats beautifully. It’s a great option for make-ahead lunches or busy weeknights.
Fully Customizable
Swap out the broccoli for spinach, use a different cheese, or even add crispy bacon for extra flavor. You can easily tweak this recipe to suit your preferences! The possibilities are endless, making it fun to experiment with new flavors.
Kid-Approved Comfort Food
Even picky eaters love this dish! The cheesy goodness combined with tender chicken and pasta makes it a family favorite. It’s a wholesome meal that brings everyone to the table with smiles.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 Hours
Ingredients
- 1 lb. rotini or fusilli pasta (uncooked)
- 1 large crown broccoli (broken into small florets)
- 1 lb. cooked chicken, diced or shredded
- 5 garlic cloves, minced
- 1 yellow onion, thinly sliced
- 5-6 tablespoons olive oil
- 1 cup chicken broth
- 12 oz. can evaporated milk
- 2/3 cup half and half
- 2 teaspoons Dijon mustard
- 2 cups grated cheese (sharp cheddar and colby jack, divided)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Variations
Want to switch things up? Try these simple variations:
- Dairy-Free: Use unsweetened almond milk and dairy-free cheese.
- Gluten-Free: Swap regular pasta for gluten-free pasta.
- Extra Protein: Add cooked sausage or crispy bacon.
- More Veggies: Throw in spinach, mushrooms, or bell peppers.
Equipment You Need
- 9×13 Baking Dish: Holds all ingredients and allows even baking.
- Mixing Spoon: For stirring the pasta and sauce.
- Measuring Cups & Spoons: To measure liquids and seasonings accurately.
- Aluminum Foil: Helps retain moisture while baking.
How to Make Cheesy Chicken and Broccoli Pasta Bake?
This recipe is simple and fuss-free. The pasta absorbs all the delicious flavors while baking, creating a rich and cheesy sauce. No need to pre-cook anything separately—just mix and bake! 🍽️
Step 1: Prep the Dish
Preheat your oven to 400°F. Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking. Set aside.
Step 2: Combine the Base Ingredients
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente based on package directions. During the final 2 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
Step 3: First Bake 🕒
Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for about 4 minutes, or until softened. Stir in the minced garlic and cook until fragrant, about 1 minute more.
Step 4: Add Chicken, Broccoli & Cheese
Sprinkle the flour over the onions and garlic, stirring constantly to form a paste (roux). Cook for 1 minute. Gradually whisk in the chicken broth, evaporated milk, half and half, Dijon mustard, salt, and pepper. Continue stirring until the sauce thickens, about 5-7 minutes. Reduce heat to low and mix in 1 cup of grated cheese until smooth. Adjust the seasoning to taste.
Step 5: Second Bake 🧀
Place the cooked pasta, broccoli, and diced chicken into the prepared baking dish. Pour the cheese sauce over the mixture, stirring to ensure even distribution.
Step 6: Serve & Enjoy! 😋
Spread the remaining 1 cup of grated cheese evenly over the top of the casserole. Bake uncovered for 20 minutes, or until the cheese is golden and bubbling. Cool for a few minutes before serving.
Tips for Making the Recipe
Follow these simple tips to ensure the best texture and flavor in every bite!
Use Freshly Grated Cheese: Freshly grated cheese melts smoother and creates a creamier sauce. Pre-shredded cheese contains anti-caking agents that can make the texture grainy. For the best results, grate it yourself just before using.
Chop Broccoli into Small Pieces: Smaller broccoli florets cook more evenly and blend better with the pasta. This ensures every bite has a perfect balance of veggies and cheese. Plus, it makes the dish easier to eat, especially for kids.
Stir Halfway Through Baking: Giving the pasta a quick stir while baking prevents it from sticking together. This helps distribute the sauce evenly, ensuring every bite is creamy. It also keeps the top layer from drying out too quickly.
Cover While Baking: Covering the dish traps moisture, keeping the pasta soft and tender. It also prevents the top from browning too fast before the inside is fully cooked. Remove the cover for the last few minutes to get a golden, cheesy finish.
How to Serve Cheesy Chicken and Broccoli Pasta Bake?
This dish is delicious on its own, but you can elevate it with a few sides! Serve it with a crisp green salad, roasted veggies, or some garlic bread. A sprinkle of fresh parsley or red pepper flakes adds extra flavor and a beautiful presentation.
For extra indulgence, pair it with a warm bowl of tomato soup or a side of buttery dinner rolls. You can also top it with crispy fried onions or extra shredded cheese for a satisfying crunch.
Nutritional Information
This dish is satisfying and balanced. Here’s a quick breakdown per serving:
- Calories: ~450
- Protein: ~30g
- Carbohydrates: ~45g
- Fat: ~15g
Make Ahead and Storage
This pasta bake is a great meal prep option. It stores well and reheats beautifully, making it perfect for leftovers or freezing.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, microwave with a splash of water or a small ice cube to keep it creamy.
Freezing Instructions
Want to freeze it? Assemble everything but don’t bake. Cover tightly and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as directed.
For a visual guide, watch the full recipe video here:
Cheesy Broccoli Chicken Pasta Bake
Ingredients
- 1 lb. rotini or fusilli pasta uncooked
- 1 large crown broccoli broken into small florets
- 1 lb. cooked chicken diced or shredded
- 5 garlic cloves minced
- 1 yellow onion thinly sliced
- 5-6 tablespoons olive oil
- 1 cup chicken broth
- 12 oz. can evaporated milk
- 2/3 cup half and half
- 2 teaspoons Dijon mustard
- 2 cups grated cheese sharp cheddar and colby jack, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F. Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente based on package directions. During the final 2 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
- Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for about 4 minutes, or until softened. Stir in the minced garlic and cook until fragrant, about 1 minute more.
- Sprinkle the flour over the onions and garlic, stirring constantly to form a paste (roux). Cook for 1 minute. Gradually whisk in the chicken broth, evaporated milk, half and half, Dijon mustard, salt, and pepper. Continue stirring until the sauce thickens, about 5-7 minutes. Reduce heat to low and mix in 1 cup of grated cheese until smooth. Adjust the seasoning to taste.
- Place the cooked pasta, broccoli, and diced chicken into the prepared baking dish. Pour the cheese sauce over the mixture, stirring to ensure even distribution.
- Spread the remaining 1 cup of grated cheese evenly over the top of the casserole. Bake uncovered for 20 minutes, or until the cheese is golden and bubbling. Cool for a few minutes before serving.
Notes
- Use Freshly Grated Cheese: Freshly grated cheese melts smoother and creates a creamier sauce. Pre-shredded cheese contains anti-caking agents that can make the texture grainy. For the best results, grate it yourself just before using.
- Chop Broccoli into Small Pieces: Smaller broccoli florets cook more evenly and blend better with the pasta. This ensures every bite has a perfect balance of veggies and cheese. Plus, it makes the dish easier to eat, especially for kids.
- Stir Halfway Through Baking: Giving the pasta a quick stir while baking prevents it from sticking together. This helps distribute the sauce evenly, ensuring every bite is creamy. It also keeps the top layer from drying out too quickly.
- Cover While Baking: Covering the dish traps moisture, keeping the pasta soft and tender. It also prevents the top from browning too fast before the inside is fully cooked. Remove the cover for the last few minutes to get a golden, cheesy finish.
