Nothing beats a Chicken and Broccoli Pasta Bake when you’re craving a comforting, cheesy dinner that’s packed with protein and veggies. Juicy chicken, tender pasta, and bright broccoli florets are coated in a creamy, flavorful sauce, then baked with a golden, crispy topping. Perfect for family dinners, meal prep, or any night you want a hearty, one-dish meal.
This easy baked pasta recipe combines rich, cheesy flavors with subtle hints of garlic, Dijon, and hot sauce for depth — it’s like a restaurant-quality pasta bake made at home.
Why You’ll Love This Recipe
- Creamy, cheesy, and full of flavor
- Juicy chicken and perfectly cooked broccoli
- Quick prep and one casserole for the oven
- Kid-friendly and family-approved
- Freezes well for make-ahead meals
Ingredients
Sauce
- Chicken broth – Base for the creamy sauce
- Half and half – Makes the sauce rich and smooth
- Chicken bouillon cube – Boosts flavor
- Hot sauce – Subtle heat enhances other flavors
- Soy sauce – Adds umami depth
- Dijon mustard – Balances richness with tang
- Onion powder, oregano, parsley, paprika, garlic salt – Aromatic seasonings
Chicken, Pasta & Cheese
- Olive oil – For searing chicken
- Boneless skinless chicken breast – Cubed and seasoned
- Italian seasoning – Flavor enhancer for chicken
- Dry white wine – Deglazes pan, adds depth (see notes for non-alcoholic option)
- Garlic – Aromatic flavor base
- Butter & flour – Thickens sauce
- Fusilli pasta – Holds sauce well (penne, rigatoni, ziti work too)
- Broccoli florets – Adds nutrition and texture
- Parmesan cheese – Nutty, melty flavor
- Cheddar cheese – Creamy and cheesy bake topping
- Crispy fried onions – Adds crunch and golden finish
How to Make Chicken and Broccoli Pasta Bake
Step 1: Prep the Chicken
Cut chicken into 1-inch cubes, pat dry, and season with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and sear chicken until golden, about 3–4 minutes. Set aside.
Step 2: Cook Pasta & Broccoli
Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package instructions. Add broccoli during the last 4 minutes of cooking. Drain and set aside.
Step 3: Make the Sauce
In the same skillet used for chicken, add wine and simmer 3–4 minutes, scraping up browned bits. Stir in butter and garlic for 1 minute. Whisk in flour and cook 2 minutes. Gradually add sauce mixture, bringing to a boil, then reduce to a simmer. Slowly mix in Parmesan and half the cheddar until creamy.
Step 4: Combine Pasta, Broccoli & Chicken
Add drained pasta and broccoli to the sauce. Stir in the cooked chicken along with any juices.
Step 5: Bake
Transfer mixture to a greased 9×13-inch casserole dish. Top with remaining cheddar cheese. Cover and bake at 350°F for 15 minutes. Uncover, sprinkle crispy fried onions on top, and bake 8–10 more minutes until golden.
Tips for Success
- Don’t let the sauce boil after adding cheese to prevent separation
- Grate Parmesan from a block for the smoothest melt
- Sear chicken quickly to keep it juicy
- Slightly undercook pasta so it finishes perfectly in the oven
Equipment Needed
- Large skillet or sauté pan
- Large pot for pasta
- 9×13-inch casserole dish
- Whisk and silicone spatula
- Measuring cups and spoons
Recipe Variations
- Add mushrooms for extra umami
- Use rotisserie chicken for a shortcut
- Swap broccoli for cauliflower or zucchini
- Spicy version: add a pinch of cayenne or extra hot sauce
Serving Suggestions
Serve your Chicken and Broccoli Pasta Bake with a crisp green salad, garlic bread, or even roasted vegetables for a complete meal.
FAQs
Can I use a different pasta shape?
Yes, short pasta like penne, fusilli, or ziti works best.
Can I make this ahead of time?
Yes, assemble and refrigerate for up to 1 day. Bake as directed.
What if I don’t have white wine?
Use chicken broth or a non-alcoholic white wine substitute.
Can I freeze leftovers?
Yes, freeze in an airtight container for up to 3 months.
Do I have to use crispy onions?
No, but they add a delicious crunchy topping. Panko breadcrumbs are a good alternative.
Chicken and Broccoli Pasta Bake (Creamy & Cheesy)
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Halal
Description
This Chicken and Broccoli Pasta Bake features a creamy cheese sauce with juicy seasoned chicken and tender broccoli florets. It’s easy to make and packed with homemade flavor.
Ingredients
- Sauce:
- 1½ cups chicken broth
- 1¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon each: onion powder, oregano, parsley
- ¼ teaspoon each: paprika, garlic salt
- Chicken, Pasta, Cheese, etc.:
- 1–2 tablespoons olive oil
- 1¼ lbs. boneless skinless chicken breast
- Salt/Pepper
- 1 teaspoon Italian seasoning
- ½ cup dry white wine (optional)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ lb. fusilli pasta
- 3–4 cups broccoli florets
- 3 tablespoons grated Parmesan cheese
- 3 cups cheddar cheese
- 1 cup crispy fried onions
Instructions
- Preheat oven to 350° F.
- Combine sauce ingredients in a large measuring cup and set aside.
- Cut chicken into 1-inch cubes, season with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat, sear chicken until golden and just cooked, about 3-4 minutes. Set aside.
- Bring a large pot of water to a boil, add salt and cook pasta 1 minute less than package instructions. Add broccoli during last 4 minutes. Drain.
- In the same skillet, add wine and deglaze, simmer until reduced by half, 3-4 minutes.
- Add butter and garlic, cook 1 minute. Stir in flour for 2 minutes.
- Add sauce mixture gradually, bring to boil, then reduce to simmer.
- Gradually sprinkle in Parmesan and half of cheddar until combined.
- Add pasta and broccoli, stir to combine. Return chicken with juices, stir well.
- Transfer to greased 9×13-inch casserole dish. Top with remaining cheddar. Cover and bake 15 minutes.
- Uncover, top with crispy fried onions, and bake 8-10 more minutes. Serve hot.
Notes
- Hot sauce, Dijon, and soy sauce enhance flavor without being overpowering.
- White wine can be substituted with chicken broth for non-alcoholic version.
- Shred cheeses from block for best melting and flavor.
- Fusilli holds sauce well; other short pasta shapes can be used.
- Refrigerate leftovers up to 3 days or freeze up to 3 months. Reheat gently to prevent cheese separation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Final Thoughts
This Chicken and Broccoli Pasta Bake is creamy, cheesy, and comforting with a satisfying crunch on top. It’s an easy, crowd-pleasing dinner that makes weeknight meals feel special. Serve it fresh from the oven and enjoy the comforting flavors that bring everyone to the table.
