This Chicken and Broccoli Pasta Bake is a warm and cozy dish that combines tender chicken, fresh broccoli, and pasta, all smothered in creamy cheese. Yum!
It’s like a big warm hug in a bowl. I love how easy it is to make—just mix everything together and pop it in the oven. Perfect for weeknight dinners!
Key Ingredients & Substitutions
Penne Pasta: I prefer penne because its shape holds the sauce well. If you don’t have penne, use any short pasta like rotini, shells, or even macaroni for a fun twist!
Broccoli: Fresh broccoli gives a nice crunch and color. You could use frozen broccoli if that’s what you have, just make sure to thaw and drain it well before adding it.
Chicken: I like using cooked rotisserie chicken for convenience, but any leftover chicken works great! For a vegetarian version, consider using chickpeas or extra veggies.
Cheese: Mozzarella adds creaminess while the Parmesan gives depth. If you want something different, try cheddar or gouda instead of mozzarella. Just remember, it should melt well!
Milk: Whole milk creates a richer sauce, but you can use 2% or a non-dairy milk like almond or oat milk if you’re watching your calories or have dairy allergies.
How Do I Make My Cheese Sauce Extra Creamy?
The cheese sauce is a vital part of this recipe, and here’s how to ensure it’s perfectly creamy. Start by making a roux with butter and flour, which thickens the sauce without lumps. Here’s how:
- Melt butter in a pan over medium heat.
- Add flour and stir constantly for about 1-2 minutes to cook out the raw flavor.
- Whisk in milk slowly, ensuring no lumps form. Keep stirring until the sauce thickens and coats the spoon.
- Stir in grated cheese off the heat for an extra creamy texture. The residual heat will melt the cheese beautifully!
Don’t rush this step; a little patience goes a long way for a smooth sauce! If your sauce seems too thick, add a splash more milk to lighten it up.
Chicken And Broccoli Pasta Bake
Ingredients You’ll Need:
For The Pasta and Vegetables:
- 2 cups penne pasta (uncooked)
- 2 cups fresh broccoli florets
- 2 cups cooked chicken breast, cubed or shredded
For The Cheese Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For The Aromatics:
- 1 small onion, finely chopped
- 2 garlic cloves, minced
For The Seasoning:
- 1 tsp dried Italian herbs (or mix of basil, oregano, thyme)
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes or nutmeg for extra flavor
How Much Time Will You Need?
This Chicken and Broccoli Pasta Bake takes about 15 minutes to prepare and 25 minutes to cook, totaling around 40 minutes. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prepping for Baking:
Start by preheating your oven to 375°F (190°C). While the oven heats up, lightly grease a medium-sized baking dish to prevent sticking.
2. Cooking the Pasta and Broccoli:
In a large pot, bring salted water to a boil. Cook the penne pasta according to the package instructions until it’s al dente. In the last 3 minutes of cooking, toss in the broccoli florets for a quick blanch. Once done, drain both the pasta and the broccoli, then set them aside.
3. Making the Cheese Sauce:
Grab a large skillet or saucepan and melt the butter over medium heat. Once the butter is melted, add in the chopped onion and sauté for about 3-4 minutes until it’s soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Creating the Roux:
Now, stir in the flour and keep stirring for 1-2 minutes to form a roux. This helps thicken your sauce! It will look a bit pasty; that’s perfect.
5. Whisking in the Milk:
Gradually whisk in the milk, stirring continuously to avoid any lumps. Keep cooking and whisking until the sauce thickens enough to coat the back of a spoon, which should take about 5-7 minutes.
6. Adding the Cheeses and Seasoning:
Take the sauce off the heat and stir in half of the mozzarella cheese along with all the Parmesan cheese until it’s all melted and smooth. Season with Italian herbs, salt, pepper, and those optional red pepper flakes or nutmeg if you like a little kick!
7. Combining Everything:
In a large mixing bowl, combine the cooked pasta, blanched broccoli, and shredded chicken. Pour the cheese sauce over everything and mix gently until everything is well coated with that creamy goodness.
8. Getting Ready to Bake:
Transfer the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese on top for that deliciously cheesy crust.
9. Baking Until Golden:
Place the baking dish in the oven and bake uncovered for 20-25 minutes or until the top is golden and bubbly.
10. Serving It Up:
Once it’s done baking, let it rest for about 5 minutes before serving. This will make it easier to serve and allow the flavors to settle. Enjoy your creamy, cheesy Chicken and Broccoli Pasta Bake!
This recipe is sure to become a family favorite—a perfect blend of tender pasta, tender chicken, and vibrant broccoli, all enveloped in a creamy sauce. Enjoy your meal!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! If using frozen broccoli, just thaw it completely and drain any excess moisture before mixing it with the pasta and sauce. This will help maintain the dish’s texture.
What Can I Substitute for Chicken?
If you want a meat-free option, try using chickpeas or white beans for protein. You can also add more veggies, such as bell peppers or mushrooms, for variety!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the dish in advance! Assemble everything and cover it tightly with foil. Refrigerate for up to 24 hours. Just remember to increase the baking time by about 10 minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven covered with foil to prevent it from drying out, or microwave it in individual portions.
