This creamy chicken and broccoli pasta bake is the ultimate comfort dish, packed with tender chicken, fiber-rich broccoli, and cheesy goodness.
High in protein and balanced with wholesome carbs, it delivers a satisfying, nutritious meal for busy weeknights.
Easy to assemble and perfect for meal prep, it’s a family-friendly casserole that’s both hearty and healthy.
Chicken and Broccoli Pasta
Equipment
- 1 large frying pan
- 1 large pot
- 1 9×13” casserole dish
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts, diced
- 250 g 2 cups short pasta (rotini, orecchiette)
- 3 cups broccoli florets
- ¼ cup unsalted butter
- 2 tbsp unsalted butter
- ½ yellow onion diced
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup milk 3.25% preferred, skim or 2% optional
- Pinch of salt
- Pinch of black pepper
- 1 ½ cups shredded mozzarella cheese
- ½ cup Panko breadcrumbs
- ¼ cup shaved Parmesan cheese
- Optional: 4 slices bacon fried and crumbled for topping
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with a small amount of butter or cooking spray to prevent sticking. This will be the vessel where your pasta, chicken, and cheesy sauce will come together for baking. Set aside while you start the stovetop preparations.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once the oil is shimmering, add the diced chicken breast pieces. Cook the chicken for about 6–7 minutes, stirring occasionally, until the outside is golden and the inside is no longer pink. Season lightly with salt and pepper during cooking to build flavor. Once cooked, remove the chicken from the pan and set it aside on a plate, covering it loosely to keep warm.
- Boil Pasta and Broccoli: While the chicken is cooking, bring a large pot of salted water to a boil. Add the short pasta of your choice, such as rotini or orecchiette, and cook according to the package instructions until al dente. During the last 3–4 minutes of cooking, add the broccoli florets directly to the pot. This ensures the broccoli is tender but still retains its vibrant green color and slight crunch. Drain the pasta and broccoli together, then set aside.
- Make the Creamy Cheese Sauce: In the same pan used for cooking the chicken, melt 1/4 cup of butter over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent, releasing a sweet aroma. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. Sprinkle in 1/4 cup of all-purpose flour, whisking continuously to form a smooth roux. Cook for about 1 minute to eliminate the raw flour taste. Gradually pour in 1 cup of chicken broth and 1 cup of milk while whisking continuously to avoid lumps. Bring the mixture to a gentle bubble, allowing it to thicken into a creamy sauce. Season with a pinch of salt and pepper. Finally, stir in 1 cup of shredded mozzarella cheese until fully melted and incorporated, forming a rich, gooey sauce.
- Combine Pasta, Broccoli, and Chicken: Add the cooked pasta, broccoli, and chicken back into the pan with the cheese sauce. Gently fold everything together using a spatula or spoon until all ingredients are evenly coated with the creamy sauce. Taste and adjust seasoning if needed.
- Assemble the Casserole: Transfer the mixture into the prepared 9×13-inch baking dish, spreading it evenly. This ensures every portion gets a balanced amount of pasta, chicken, broccoli, and sauce.In a small bowl, melt the remaining 2 tablespoons of butter. Stir in 1/2 cup of Panko breadcrumbs until fully coated with butter. Sprinkle this mixture evenly over the pasta, then top with the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup shaved Parmesan. This will create a golden, crispy topping during baking.
- Bake to Perfection: Place the casserole in the preheated oven and bake for 25 minutes. The cheese should bubble and the breadcrumbs should begin to turn a light golden brown. For an extra-crispy, golden topping, switch the oven to broil for the last 2–3 minutes. Keep a close eye to prevent burning.
- Optional Bacon Topping: If using bacon, fry 4 slices until crisp, then crumble them over the hot casserole right before serving. This adds a smoky, crunchy contrast to the creamy, cheesy pasta bake.
- Serve and Enjoy: Allow the casserole to rest for a few minutes before serving. This helps the sauce thicken slightly and makes slicing easier. Serve hot, straight from the oven, for a comforting, protein-rich meal. Pair with a simple green salad or garlic bread for a complete dinner.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for 3–4 days. To freeze, prepare the casserole up to Step 6, allow it to cool completely, cover tightly, and freeze for up to 2 months. Bake from frozen at 350°F for 45–55 minutes until heated through and golden on top.
Notes
- Use short pasta shapes like rotini, orecchiette, or penne for the best sauce coverage.
- Fresh broccoli works best for a vibrant green color and crisp-tender texture, but frozen florets can be used if needed—just reduce cooking time slightly.
- For a creamier sauce, use whole milk or 3.25% milk, but 2% or skim milk is fine for a lighter version.
- Breadcrumb topping adds crunch, but panko is preferred for maximum crispiness. Regular breadcrumbs will work but may not brown as evenly.
- Optional bacon provides smoky flavor, but the dish is delicious even without it for a vegetarian-friendly version (just omit chicken if desired).
Chef’s Secrets for Perfect Bake
The key to an exceptional chicken and broccoli pasta bake lies in layering flavors.
Sautéing onions and garlic in butter before adding the roux develops a deep, rich base for the sauce.
Whisk the sauce continuously while adding milk and broth to prevent lumps and achieve a silky texture.
When combining pasta, broccoli, and chicken, fold gently to avoid breaking the pasta or turning the broccoli mushy.
For a golden, crunchy topping, broil for the last 2–3 minutes and ensure the breadcrumbs are evenly coated in butter.
For extra flavor, sprinkle a little smoked paprika or Italian seasoning into the sauce before baking.
Serving Suggestions for Family Meals
This pasta bake is best served hot from the oven, ideally alongside a crisp, fresh salad to balance the creamy richness.
Garlic bread or toasted baguette slices complement the cheesy, savory casserole perfectly.
For a lighter option, pair it with roasted or steamed vegetables.
Individual portions can also be plated with a sprinkle of fresh herbs like parsley or chives for a pop of color and added freshness.
This dish works wonderfully as a meal-prep option, providing satisfying lunches or dinners for several days.
Storage Tips for Maximum Freshness
Store leftover pasta bake in an airtight container in the refrigerator for 3–4 days.
Reheat in the oven at 350°F (175°C) for 10–15 minutes until warmed through, which helps maintain the crispy topping.
To freeze, assemble the casserole but do not bake. Let it cool completely, cover tightly with foil or plastic wrap, and freeze for up to 2 months.
Bake from frozen at 350°F for 45–55 minutes, adding a few minutes under broil at the end for a golden crust.
Avoid microwaving directly from frozen, as the sauce may separate.
Frequently Asked Questions
1. Can I use a different type of protein?
Yes! Chicken can be swapped for turkey, cooked sausage, or even a plant-based protein like tofu or tempeh. Adjust cooking times to ensure your protein is fully cooked before combining with pasta and sauce.
2. Is this recipe gluten-free?
Not as written, but you can use gluten-free pasta and gluten-free flour for the sauce. Make sure the breadcrumbs are also gluten-free if topping the casserole.
3. Can I make this dairy-free?
Absolutely. Use a dairy-free butter or oil for sautéing, plant-based milk like oat or almond milk, and dairy-free cheese alternatives. The casserole will still be creamy and flavorful.
4. How can I make it extra cheesy?
Add more shredded mozzarella into the sauce or sprinkle extra on top before baking. For a more intense flavor, combine mozzarella with sharp cheddar or Gruyère.
5. Can I prepare this ahead of time?
Yes. Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours before baking. This makes it a perfect make-ahead dinner for busy nights. Freezing is also an option for longer storage.
