Description
Creamy Chicken Broccoli Pasta Bake is a comforting one-pan meal made with tender pasta, juicy chicken, fresh broccoli, and a rich cheese sauce. Baked until bubbly and golden, it’s the perfect family-friendly dish for busy weeknights.
Ingredients
- 12 oz cooked pasta (penne, rotini, or shells)
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 2 garlic cloves, minced
- 1 1/2 cups shredded mozzarella or cheddar cheese (divided)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: 1/2 cup breadcrumbs or crushed crackers for topping
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta in salted water until just al dente. Add broccoli during the last 2–3 minutes. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Whisk in flour to form a roux.
- Gradually whisk in milk and chicken broth. Simmer until slightly thickened.
- Stir in half the shredded cheese, Parmesan, salt, and pepper. Mix until smooth.
- In a large bowl, combine pasta, broccoli, chicken, and sauce. Mix well.
- Pour into prepared baking dish. Top with remaining cheese and optional breadcrumbs or crushed crackers.
- Bake for 20–25 minutes, until bubbly and golden. Let rest for a few minutes before serving.
Notes
- Use rotisserie chicken for a quicker prep.
- For added veggies, mix in peas or mushrooms.
- Use low-fat milk and skip topping for a lighter version.
- Add Dijon mustard or red pepper flakes for extra flavor.
- Freezes well—assemble and freeze before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
