Cozy up with a big bowl of this incredibly cheesy and satisfying Chicken Broccoli Pasta Bake. This homemade dish is not just a meal; it’s a comforting experience, perfect for any busy weeknight or a relaxed weekend family dinner. Featuring tender, high-protein chicken, nutrient-dense broccoli florets, and perfectly cooked al dente pasta, all generously coated in a rich, velvety homemade cheese sauce and baked to golden perfection. This recipe promises a simple yet profoundly satisfying dinner that your entire family will absolutely adore.
In a world of complicated recipes, this chicken broccoli pasta bake stands out for its straightforward approach without compromising on flavor. It masterfully combines convenience with gourmet taste, ensuring a wholesome and delicious meal that comes together quicker than you might expect. The interplay of textures and the depth of flavor from the creamy sauce make this a dish you’ll want to add to your regular rotation.
If you’re seeking more effortless and delightful dinner ideas, be sure to explore my other popular recipes like the One Pan Creamy Pesto Chicken, the rustic One Skillet Crispy Tuscan Chicken Thighs with Creamy Orzo Pasta, or the indulgent Baked Chicken Vodka Parmesan. Each offers a unique flavor profile while maintaining the ease and satisfaction you crave in a homemade meal.
Why You’ll Love This Cheesy Chicken Broccoli Pasta Bake
This Chicken Broccoli Pasta Bake isn’t just another dinner recipe; it’s a testament to how simple ingredients can come together to create something truly special. Here’s why this dish is destined to become a staple in your kitchen:
- Unbeatable Comfort Food: There’s something undeniably comforting about a warm, cheesy pasta dish straight from the oven. The creamy sauce, combined with tender chicken and slightly crisp broccoli, creates a symphony of flavors and textures that soothes the soul.
- Nutrient-Dense & Wholesome: Packed with lean protein from the chicken, essential vitamins and fiber from the fresh broccoli, and energy-providing carbohydrates from the pasta, this meal is incredibly balanced. It’s a delicious way to get a variety of nutrients in one delectable dish.
- Quick & Easy Preparation: Despite its rich flavor and hearty nature, this recipe is designed for efficiency. With clear, step-by-step instructions, you can have this bake prepped and ready for the oven in under an hour, making it perfect for busy weeknights when time is of the essence.
- Customizable & Versatile: While the core ingredients are fantastic, this recipe offers plenty of room for customization. Want to add more vegetables? Sautéed mushrooms or spinach would be excellent additions. Prefer a different cheese? Feel free to experiment with your favorites.
- Family-Friendly Appeal: Even the pickiest eaters will find something to love in this dish. The combination of familiar flavors and comforting textures makes it a hit with both children and adults, ensuring clean plates all around.
The Secret to Perfect Pasta: Featuring DeLallo Foods
The foundation of any great pasta dish begins with quality pasta, and for this recipe, I proudly feature DeLallo Foods tortiglioni pasta. This particular pasta shape is a true hero for baked dishes. Its distinct ridged, tube-like structure isn’t just visually appealing; it’s engineered to perfectly capture and cradle every bit of that rich, creamy cheese sauce, ensuring a burst of flavor in every bite.
For as long as I can remember, DeLallo Foods has been my go-to for premium Italian ingredients. Their unwavering dedication to sourcing only the highest quality products truly shines through in every item they offer. From their authentic pastas to their robust olive oils, you can genuinely taste the DeLallo difference—a commitment to tradition and superior flavor that elevates everyday cooking to an art form. Their ingredients don’t just fill your pantry; they inspire exceptional meals.
This post is sponsored by DeLallo Foods. While I was compensated for my time, all opinions expressed here are genuinely my own, born from years of trust and enjoyment of their excellent products.
Essential Ingredients for Your Chicken Broccoli Pasta Bake
Crafting this irresistible Chicken Broccoli Pasta Bake requires a thoughtful selection of fresh and flavorful ingredients. Here’s a detailed look at what you’ll need and why each component is crucial:
- Pasta: The star of our carbohydrate show! This recipe specifically calls for 8 ounces of DeLallo tortiglioni pasta. Cooking it to a firm al dente is absolutely essential, as the pasta will continue to cook and absorb the delicious sauce while baking in the oven. This ensures it retains a pleasant chewiness rather than becoming mushy.
- Chicken: Lean protein at its best. You’ll need about ½ to ¾ pound of shredded chicken breast, which typically equates to 1 to 1.5 standard chicken breasts. This can be pre-cooked and shredded for convenience, or you can blanch it specifically for this recipe. Rotisserie chicken is also a fantastic shortcut!
- Broccoli: Our vibrant green veggie component. Use 3 cups of fresh broccoli florets. Make sure to wash them thoroughly and dry them well before a quick blanching. Blanching ensures they are tender-crisp and maintain their beautiful color and texture throughout the baking process.
- Fats: The foundation of flavor and richness. One tablespoon of high-quality extra virgin olive oil and two tablespoons of salted butter are used. The olive oil is perfect for sautéing, while the butter adds a luxurious depth to the sauce and helps create a perfect roux.
- Aromatics (Vegetables): Building blocks of flavor. One cup of finely diced yellow onion and two teaspoons of finely diced garlic are crucial for adding aromatic depth and a savory base to our creamy sauce. Dicing them small allows their flavors to meld seamlessly.
- Flour: The essential thickening agent for our roux. Two tablespoons of all-purpose (AP) flour will create a smooth, consistent base for the sauce, ensuring it’s rich and luscious, not watery.
- Seasoning: Elevating every layer of flavor. Kosher salt, freshly cracked black pepper, and a touch of ground mustard are key. The ground mustard, though subtle, adds a wonderful tang and enhances the cheesy notes without being overpowering.
- Broth: The liquid backbone of the sauce. One cup of chicken broth or chicken bone broth is needed. Opting for low-sodium broth gives you more control over the overall saltiness of the dish.
- Milk: For creamy decadence. This recipe calls for ½ cup of 2% milk, offering a balanced creaminess. For an even richer, more indulgent sauce, feel free to substitute with half-and-half or heavy cream.
- Cheese: The heart of this cheesy bake! You’ll need cubed cream cheese for an extra layer of smooth, tangy richness, shredded mozzarella cheese for that classic melty, stretchy top, and grated Parmesan cheese for sharp, salty depth within the sauce.
- Reserved Pasta Water: Your secret weapon for perfect sauce consistency. Remember to reserve about ½ cup of the starchy pasta water BEFORE you add the broccoli to the pot. This starchy liquid helps bind the sauce, making it extra silky and ensuring it clings beautifully to the pasta.
Step-by-Step Guide: Crafting Your Creamy Chicken Broccoli Pasta
Embark on a culinary journey to create this mouthwatering Chicken Broccoli Pasta Bake. Follow these detailed steps to ensure a perfect, creamy, and irresistible dish every time. Before you begin, preheat your oven to 350 degrees Fahrenheit (175°C). Lightly spray a 2.5-quart Corningware or similar deep baking dish with nonstick cooking spray and set it aside, ready for assembly.
Prepare the Pasta and Broccoli
Bring a large pot of water to a rolling boil. Season the water generously with salt – this is your only chance to season the pasta itself! Add the tortiglioni pasta and cook according to package directions, but aim for two minutes shy of al dente. This slight undercooking is crucial, as the pasta will finish cooking in the oven and absorb more flavor without becoming mushy.
Approximately two minutes before the pasta reaches al dente, add the broccoli florets directly into the boiling pasta water. This allows them to quickly blanch, softening slightly while retaining their vibrant green color and a pleasant crispness. After two minutes, carefully drain the pasta and broccoli together. Drizzle everything with a touch of extra virgin olive oil to prevent sticking and set it aside.
Chef’s Tip: Don’t forget to reserve about ½ cup of the starchy pasta water BEFORE adding the broccoli! The starch in the water is a natural thickener and will be invaluable for achieving the perfect consistency in your creamy sauce. Adding broccoli first would tint the water green, which isn’t ideal for our sauce.
Shred the Chicken
Prepare your shredded chicken. You’ll need ½ to ¾ pounds of chicken breasts, which usually equates to about 1 to 1.5 average-sized chicken breasts. You have a few options here:
- Blanch and Shred: Quickly blanch the chicken breasts in boiling water until cooked through, then use two forks to shred them into bite-sized pieces.
- Rotisserie Shortcut: For ultimate convenience, use pre-cooked rotisserie chicken. Simply shred the meat and you’re good to go.
Once shredded, cover the chicken and refrigerate it until you’re ready to incorporate it into the dish. This ensures it stays fresh and ready.
Mastering the Creamy Cheese Sauce
This rich and flavorful cheese sauce is what truly binds our pasta bake together. In a large saucepan, melt one tablespoon of extra virgin olive oil and two tablespoons of salted butter over medium heat. Add the finely diced yellow onion and sauté until it becomes translucent and soft, typically for 3-5 minutes. Next, stir in the finely diced garlic and cook for another minute until fragrant, being careful not to burn it.
Season the sautéed aromatics with kosher salt, freshly cracked black pepper, and a generous ½ teaspoon of ground mustard. Mix everything well to evenly distribute the seasonings. Now, add the two tablespoons of all-purpose (AP) flour and the two sprigs of fresh thyme. Cook the flour in the pan for 2-3 minutes, stirring constantly, to create a roux. This step is crucial for eliminating any raw flour taste and ensuring a smooth sauce. Deglaze the pan with one cup of chicken broth, scraping any delicious browned bits from the bottom of the pan – these bits add tremendous flavor!
Slowly pour in the ½ cup of 2% milk, whisking continuously to prevent lumps. The sauce should begin to thicken beautifully. If you find it becoming too thick, reduce the heat and whisk in a touch of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Finally, add the cubed cream cheese. Whisk diligently until the cream cheese is fully melted and smoothly incorporated into the sauce. Once that’s achieved, stir in the ¼ to ½ cup of grated Parmesan cheese and whisk again until thoroughly combined and velvety smooth.
Assemble and Bake to Golden Perfection
Once your creamy cheese sauce is perfectly combined and bubbling gently, carefully remove the fresh thyme sprigs. Gently fold in the al dente pasta, blanched broccoli, and shredded chicken. Toss everything together until all ingredients are evenly coated in the luxurious sauce. The goal is for every piece of pasta, chicken, and broccoli to be drenched in cheesy goodness.
Pour this delightful mixture into your prepared 2.5-quart baking dish. Evenly sprinkle the ¼ cup of shredded mozzarella cheese over the top. This will create a beautiful golden crust when baked. Cover the baking dish with aluminum foil to ensure even heating and moisture retention. Bake for 15-20 minutes, or until the cheese is beautifully melted, bubbly, and the entire dish is heated through. For an extra golden top, remove the foil for the last 5 minutes of baking.
Serve this cheesy chicken broccoli pasta bake hot, directly from the oven. Garnish with a sprinkle of fresh parsley or more grated Parmesan if desired. Enjoy the comforting warmth and rich flavors!
Storage Tips for Leftovers
Should you be lucky enough to have any leftovers, store them in an airtight container in the refrigerator for up to three to four days. To reheat, simply place a portion in a pan on the stovetop over medium-low heat, or in a microwave-safe bowl. Add a splash of chicken broth or milk to help reconstitute the sauce and restore its creamy texture, then heat until warmed through.
Frequently Asked Questions
Absolutely! This pasta bake reheats beautifully. For best results, add a splash of chicken broth or a little milk to the pan or microwave-safe bowl before reheating. This extra liquid helps to rehydrate the pasta and reconstitute the creamy sauce, preventing it from drying out and ensuring it returns to its luscious consistency. Heat gently until warmed through, stirring occasionally.
Yes, definitely! While I personally love using a 2.5-quart Corningware dish for its depth, any comparable 2.5-quart deep baking dish will work perfectly fine. The key is to use a deeper dish rather than a very wide, shallow one. A deep dish helps to keep the pasta submerged and well-coated in the creamy sauce throughout the baking process. A wider, shallower dish might cause the sauce to spread too thinly, potentially leading to drier pasta as it bakes. Ensure your chosen dish has sufficient capacity for all the ingredients.
Of course! Feel free to experiment with other pasta shapes. DeLallo Penne, Farfalle (bow-tie pasta), or Cavatappi (corkscrew pasta) would all be excellent choices. Their “shellbows” would also work wonderfully, as their shapes are great for holding creamy sauces. However, I would advise against using long, thin pasta varieties like spaghetti or angel hair, as they tend to clump together and don’t hold up as well in a baked dish.
This recipe is quite a complete meal on its own, offering a perfect balance of protein, vegetables, fiber, and carbohydrates. So, if you’re looking for a simple, one-dish dinner, you absolutely can! However, if you’d like to complement it, a light side salad with a vinaigrette dressing or some crusty garlic bread would be fantastic. For a sweet treat to finish the meal, I highly recommend trying this single-serving Peanut Butter Oatmeal Cookie for dessert.
Other Pasta Recipes to Consider Trying
If you loved this comforting Chicken Broccoli Pasta Bake, you’re in for a treat with these other fantastic pasta creations:
- Pesto Whipped Ricotta Stuffed Shells: An elegant and flavorful dish featuring jumbo pasta shells filled with creamy ricotta and aromatic pesto, baked to perfection.
- Creamy Marry Me Ditalini Sausage Pasta: A quick and incredibly delicious pasta dish with tiny ditalini pasta, savory sausage, and a rich, “marry me”-worthy creamy sauce.
- One Pot Homemade Hamburger Helper: A nostalgic classic made better from scratch! This one-pot wonder brings together ground beef, pasta, and a cheesy sauce for an easy family favorite.
- Creamy Sun-Dried Tomato Pesto and Sausage Pasta: Indulge in the vibrant flavors of sun-dried tomato pesto paired with hearty sausage in a luscious creamy sauce.
- Shrimp Pasta with Spicy Vodka Sauce: A sophisticated and zesty dish featuring succulent shrimp tossed in a rich, slightly spicy vodka sauce, perfect for a special meal.
Chicken Broccoli Pasta Bake
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Equipment
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1 2.5-quart Corningware baking dish
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1 pasta pot with colander
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1 saucepan
Ingredients
Pasta, Chicken, Broccoli
- 8 ounces tortiglioni pasta, Al dente, Delallo Foods
- 3 cups broccoli florets, remove stem
- ½ – ¾ lb. chicken breasts, shredded, about 1-1.5 breasts
- ½ cup reserved pasta water
Sauce
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- ¾ – 1 cup yellow onion, diced small
- 2 teaspoons garlic, finely diced
- ½ teaspoon dry mustard
- kosher salt, to season
- cracked black pepper, to season
- 2 tablespoons AP flour
- 2 sprigs thyme, fresh
- 1 cup chicken broth, low sodium optional
- ½ cup 2% milk
- 4 ounces cream cheese, cubed
- ¼ – ½ cup grated parmesan cheese
- ¼ cup shredded mozzarella cheese
Instructions
How to Make Chicken Broccoli Pasta Recipe
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Preheat the oven to 350 degrees. Spray a 2.5-quart Corningware baking dish with nonstick cooking spray and set it aside.
Make the Pasta and Broccoli
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Boil a pot of water and season it with salt. Add the pasta and two minutes before it reaches al dente, add the broccoli florets. Quickly blanch the broccoli in the hot water before draining the water. Drizzle everything with extra virgin olive oil and set aside.
Reserve some of the pasta water BEFORE you add the broccoli. Otherwise, the water will be green.
Shred the Chicken
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Shred ½ – ¾ pounds of chicken breasts. This is roughly 1 – 1.5 chicken breasts. Option to blanch the chicken and shred it with two forks or you can use rotisserie chicken. Cover and refrigerate until ready to use.
Make the Sauce
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Add extra virgin olive oil and salted butted to a saucepan. Add the diced yellow onion and sauté. Next, add the finely diced garlic and sauté until fragrant.
Season with kosher salt, cracked black pepper and ground mustard. Mix well. Then, add the AP flour and fresh thyme. Allow the flour to cook in to pan for 2-3 minutes before deglazing the pan with chicken broth. Scrape any small pieces from the bottom of the pan.
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Next, slowly add the milk, whisk well. Your sauce should begin to thicken. If it is getting too thick reduce the heat and add a touch of reserved pasta water. Next, add the cubed cream cheese. Whisk the cream cheese into the sauce. Once it is well combined, add the grated parmesan cheese. Whisk well again.
Bake
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Once the sauce is well combined remove the fresh thyme sprigs and fold in the al dente pasta, blanched broccoli, and shredded chicken. Toss until well combined. Pour this mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese over the top.
Cover and bake for 15-20 minutes or until the cheese is melted and hot. Serve hot and enjoy.
Notes
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in a pan or in the microwave.