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Cheesy Broccoli Chicken Pasta Bake Recipe
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.
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Prep Time 20 minutes
Cook Time 40 minutes
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 9x13 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.