Cheesy Broccoli Chicken Pasta Bake
I’ve made plenty of pasta bakes, but this Cheesy Chicken and Broccoli 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.
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 9x13-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.