Chicken and Broccoli Pasta
This creamy, cheesy chicken and broccoli pasta bake combines tender chicken, fresh broccoli, and a golden, cheesy topping. Quick to prepare and perfect for weeknight dinners or meal prep, it’s high in protein, fiber, and wholesome goodness, making it a hearty, satisfying, and family-friendly comfort food.
Equipment
- 1 large frying pan
- 1 large pot
- 1 9x13” 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 9x13-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 9x13-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).
