Cheesy Broccoli Chicken Pasta Bake Recipe

Introduction

I just made this Cheesy Broccoli Chicken Pasta Bake again last night, and honestly, it never disappoints. The pasta turns out creamy, the broccoli stays tender yet fresh, and the chicken soaks up all that cheesy flavor.

What I love most is how everything bakes in one dish, so I don’t have a mountain of dishes waiting for me after dinner. It’s the kind of recipe that makes both cooking and cleanup easy. Every bite feels like warm, cheesy comfort on a plate.

Ingredients

Here’s what you’ll need, plus a few notes from my own experience to make it even better.

• 1 lb rotini or fusilli pasta (uncooked) – rotini’s twists hold onto the creamy sauce beautifully.
• 1 large crown broccoli, broken into small florets – fresh works best; frozen can release too much water.
• 1 lb cooked chicken, diced or shredded – roasted or rotisserie chicken gives more flavor.
• 5 garlic cloves, minced – fresh garlic adds depth; avoid pre-minced if possible.
• 1 yellow onion, thinly sliced – adds sweetness when baked.
• 5–6 tablespoons olive oil – extra-virgin gives the best taste.
• 1 cup chicken broth – low-sodium helps control saltiness.
• 12 oz can evaporated milk – makes the sauce richer than regular milk.
• 2/3 cup half and half – adds creaminess without being too heavy.
• 2 teaspoons Dijon mustard – gives a tangy balance to the cheese.
• 2 cups grated cheese (sharp cheddar and colby jack, divided) – grate fresh for a smoother melt.
• 1/2 teaspoon salt – adjust to taste.
• 1/2 teaspoon black pepper – freshly cracked is best for flavor.

Note: Serves about 6 people generously.

Variations

If you want to change things up, here are some tasty options:

• Dairy-Free: Use unsweetened almond milk and dairy-free shredded cheese.
• Gluten-Free: Swap the pasta for a gluten-free version and check your broth’s label.
• Extra Protein: Add cooked sausage or crispy bacon for more bite.
• Veggie Boost: Stir in spinach, mushrooms, or bell peppers before baking.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Equipment You Need

• 9×13 baking dish – holds everything and allows even baking.
• Large pot – for boiling pasta and broccoli.
• Skillet – to cook onions, garlic, and sauce.
• Mixing spoon – for stirring pasta and sauce together.
• Measuring cups & spoons – for accurate ingredient portions.
• Aluminum foil – to cover and prevent over-browning.

How to Make Cheesy Broccoli Chicken Pasta Bake?

Prepare the Pasta and Broccoli

Preheat your oven to 400°F. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. In the last 2 minutes, toss in the broccoli florets so they soften slightly. Drain and set aside.

Cook the Onion and Garlic

Heat 2–3 tablespoons of olive oil in a skillet over medium heat. Add sliced onions and cook until soft and slightly golden. Stir in minced garlic and cook for about a minute until fragrant.

Make the Cheese Sauce

Sprinkle flour over the onion-garlic mix, stirring constantly to make a roux. Slowly whisk in chicken broth, evaporated milk, half and half, Dijon mustard, salt, and pepper. Let it simmer until it thickens, then reduce the heat and stir in 1 cup of grated cheese until smooth.

Combine Everything in the Baking Dish

In a greased 9×13 dish, add cooked pasta, broccoli, and chicken. Pour the cheese sauce over everything, mixing gently so the sauce coats every bite.

Top and Bake

Sprinkle the remaining cheese evenly over the top. Bake uncovered for about 20 minutes, or until golden and bubbling. Let it rest for a few minutes before serving.

Additional Tips for Making This Recipe Better

Here’s what I’ve learned after making this recipe more than once:

• Use freshly grated cheese for a creamier sauce.
• Chop broccoli into small pieces so it cooks evenly and blends better.
• Stir halfway through baking to keep pasta coated and moist.
• Cover for most of the baking time to prevent the top from drying out too quickly.

How to Serve Cheesy Broccoli Chicken Pasta Bake?

This pasta bake is hearty on its own, but I love pairing it with a crisp green salad or garlic bread for a complete meal.

Sometimes I sprinkle fresh parsley or red pepper flakes on top for extra flavor and color. For a cozy night, serve it with tomato soup or warm dinner rolls.

Nutritional Information

Here’s an approximate breakdown per serving:

• Calories: ~450
• Protein: ~30g
• Carbohydrates: ~45g
• Fat: ~15g

Make Ahead and Storage

• Make Ahead: Assemble the dish without baking, cover tightly, and refrigerate for up to 24 hours before baking.
• Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days. Add a splash of water or milk when reheating to keep it creamy.
• Freezing: Freeze unbaked pasta bake for up to 3 months. Thaw in the fridge overnight before baking.

Why You’ll Love This Recipe

Once you try it, you’ll see why it’s a keeper:

• One-Dish Wonder: Minimal cleanup since everything goes in one pan.
• Creamy, Cheesy Perfection: Every bite is loaded with gooey goodness.
• Family-Friendly: Even picky eaters love it.
• Customizable: Easy to swap ingredients based on what you have.
• Great for Meal Prep: Tastes just as good reheated the next day.

Ash Tyrrell

Cheesy Broccoli Chicken Pasta Bake Recipe

I just made this Cheesy Broccoli Chicken Pasta Bake again last night, and honestly, it never disappoints. The pasta turns out creamy, the broccoli stays tender yet fresh, and the chicken soaks up all that cheesy flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 lb rotini or fusilli pasta uncooked – rotini’s twists hold onto the creamy sauce beautifully.
• 1 large crown broccoli broken into small florets – fresh works best; frozen can release too much water.
• 1 lb cooked chicken diced or shredded – roasted or rotisserie chicken gives more flavor.
• 5 garlic cloves minced – fresh garlic adds depth; avoid pre-minced if possible.
• 1 yellow onion thinly sliced – adds sweetness when baked.
• 5 –6 tablespoons olive oil – extra-virgin gives the best taste.
• 1 cup chicken broth – low-sodium helps control saltiness.
• 12 oz can evaporated milk – makes the sauce richer than regular milk.
• 2/3 cup half and half – adds creaminess without being too heavy.
• 2 teaspoons Dijon mustard – gives a tangy balance to the cheese.
• 2 cups grated cheese sharp cheddar and colby jack, divided – grate fresh for a smoother melt.
• 1/2 teaspoon salt – adjust to taste.
• 1/2 teaspoon black pepper – freshly cracked is best for flavor.

Method

 

1. Preheat your oven to 400°F. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. In the last 2 minutes, toss in the broccoli florets so they soften slightly. Drain and set aside.
2. Heat 2–3 tablespoons of olive oil in a skillet over medium heat. Add sliced onions and cook until soft and slightly golden. Stir in minced garlic and cook for about a minute until fragrant.
3. Sprinkle flour over the onion-garlic mix, stirring constantly to make a roux. Slowly whisk in chicken broth, evaporated milk, half and half, Dijon mustard, salt, and pepper. Let it simmer until it thickens, then reduce the heat and stir in 1 cup of grated cheese until smooth.
4. In a greased 9×13 dish, add cooked pasta, broccoli, and chicken. Pour the cheese sauce over everything, mixing gently so the sauce coats every bite.
5. Sprinkle the remaining cheese evenly over the top. Bake uncovered for about 20 minutes, or until golden and bubbling. Let it rest for a few minutes before serving.

Notes

• Use freshly grated cheese for a creamier sauce.
• Chop broccoli into small pieces so it cooks evenly and blends better.
• Stir halfway through baking to keep pasta coated and moist.
• Cover for most of the baking time to prevent the top from drying out too quickly.