Cheesy Broccoli Chicken Pasta Bake Recipe

This is one of those cheesy pasta dishes that you’ll want to make again and again. It’s cozy, creamy, and packed with flavor—perfect for weeknight dinners or sharing with friends. If you’ve ever tried the Lasagna Stuffed Chicken Breasts Recipe, you already know how comforting a cheesy chicken dish can be!

I Just Made This Pasta Bake – Here’s What I Think!

I recently whipped up this Cheesy Broccoli Chicken Pasta Bake recipe after a long day, and let me tell you—it hit the spot! Everything about it felt comforting, from the tender chicken to the gooey mozzarella on top.

What I love most is how everything blends together so well in one dish—no need for separate sides. It reminded me of something I’d find at a cozy café or a homemade dinner from my childhood.

This pasta bake is super easy to throw together but tastes like you spent hours in the kitchen. Trust me, once you make it, you’ll want it on regular dinner rotation.

Additional Tips for Making This Recipe Better

Want to make your Cheesy Broccoli Chicken Pasta Bake even more amazing? Here are some things I learned after making it a few times:

• Use freshly shredded cheese. Pre-shredded cheese doesn’t melt as smoothly. I always grate it myself for that perfect creamy texture.
• Slightly undercook your pasta. It finishes cooking in the oven, so don’t let it get mushy!
• Blanch broccoli instead of boiling. This keeps it bright and crisp—not soggy.
• Season your chicken well. A little Italian seasoning or paprika on the chicken before cooking makes a huge difference.
• Let it rest after baking. Just 5 minutes helps the sauce thicken and everything settle beautifully.

Easy Variations to Try

This recipe is versatile and forgiving, which makes it perfect for experimenting. If you’re into trying new dinner recipes, here are some fun twists:

• Dairy-free: Swap the milk for unsweetened almond milk and use a dairy-free cheese blend.
• Low-carb: Use cauliflower florets instead of pasta, or a chickpea pasta to lower the carbs.
• Add-ins: Toss in sautéed mushrooms, sun-dried tomatoes, or red pepper flakes for extra flavor.
• Different meats: Sub in shredded rotisserie chicken, ground turkey, or even leftover ham.
• Extra cheesy: Mix in cream cheese or a dollop of sour cream to make the sauce even richer.

Equipment You’ll Need

Here’s what you’ll need to bring this cheesy bake to life:

• Large pot – For boiling the pasta and broccoli.
• Skillet or frying pan – To cook the chicken and build the creamy sauce.
• 8×10-inch baking dish – Ideal size for this pasta bake.
• Measuring cups and spoons – For accurate ingredients.
• Mixing spoon or spatula – To combine everything together smoothly.
• Foil – To cover the dish during baking and keep moisture in.

How to Serve Cheesy Broccoli Chicken Pasta Bake?

Presentation makes everything taste better, right? This bake is already beautiful, but here’s how I like to serve it up for that wow effect:

• Sprinkle fresh parsley on top after baking for a pop of green.
• Serve in a wide, shallow bowl to showcase the creamy cheese and golden top.
• Add garlic bread on the side for dipping into the cheesy sauce.
• Pair with a crisp green salad for balance.
• Top with red pepper flakes if you like a bit of heat!

It’s just like serving a fancy dish like Andes Mint Mini Cheesecakes Recipe—presentation brings it to life!

How to Store the Cheesy Pasta Bake

Want to enjoy leftovers? Here’s how to keep this dish tasting fresh:

• Refrigerating: Store leftovers in an airtight container in the fridge. It’ll stay good for 3–4 days and tastes just as good the next day.

• Freezing: Let the pasta bake cool completely, then transfer to a freezer-safe dish. Cover tightly with foil and freeze for up to 2 months.

• Reheating: To reheat, pop it in the oven at 350°F for 15–20 minutes or microwave individual servings. Add a splash of milk to bring back creaminess.

Why You’ll Love This Recipe?

There are so many reasons why this recipe deserves a spot on your weekly menu. Here’s why I think you’ll love it as much as I do:

• It’s easy to make. You don’t need fancy tools or skills—just basic steps and simple ingredients.
• One dish wonder. Pasta, protein, and veggies all in one? That’s a win for any busy night.
• Perfect for picky eaters. The creamy sauce and cheese make broccoli and chicken taste irresistible.
• Customizable to your diet. Whether you’re dairy-free or watching carbs, this dish adapts easily.
• Great for leftovers. It reheats beautifully and is even more flavorful the next day.

Extra Tips That Make a Big Difference

If this is your first time making a baked pasta dish, or even if you’re a seasoned cook, these general tips will help you get it just right:

• Choose the right pasta. Rigatoni or penne work best because they hold the sauce inside their hollow shape.
• Cook chicken in batches. Don’t overcrowd the pan or it won’t brown properly.
• Layer the cheese. Mixing some cheese in the sauce and saving some for the top gives the best texture and taste.
• Let the sauce simmer. Don’t rush it—3-4 minutes of simmering helps it thicken perfectly.
• Taste before baking. Give your sauce a little taste test to make sure it’s seasoned well before it goes in the oven.

Ben Carraoli

Cheesy Broccoli Chicken Pasta Bake Recipe

This Creamy Chicken and Broccoli Pasta Bake is a cozy dinner packed with flavor. It’s made with tender pasta, juicy chicken, and fresh broccoli, all coated in a homemade creamy cheese sauce. Topped with gooey mozzarella and baked until golden and bubbly—this dish is comfort food at its finest. Perfect for a family dinner or make-ahead meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Dinner

Calories: 540

Ingredients Method

Ingredients

  

• 8 ounces pasta – Rigatoni is ideal because its ridges hold sauce well but penne or ziti also work.
• 3 cups fresh broccoli florets – Use fresh not frozen, for the best texture and vibrant color.
• 4 tablespoons butter – Adds richness and helps create the creamy sauce.
• ½ yellow onion finely chopped – Gives sweetness and depth of flavor to the base.
• 1 pound chicken breast cut into small pieces – Boneless skinless chicken cooks quickly and stays tender.
• 2 garlic cloves minced – Adds aromatic flavor and enhances the sauce.
• ¼ cup flour – Thickens the sauce and helps it cling to the pasta.
• 1 cup chicken broth – Adds flavor depth; low-sodium is best for control.
• 2 cups milk – Whole milk gives creaminess without being too heavy.
• ½ teaspoon salt – Balances flavors throughout the dish.
• ¼ teaspoon black pepper – A little kick for contrast.
• ⅛ teaspoon nutmeg – A subtle warm background note that elevates the creamy sauce.
• ½ cup parmesan cheese shredded – Adds nutty sharpness.
• ½ cup cheddar cheese shredded – Gives bold, melty flavor.
• 1 ½ cups mozzarella cheese shredded – Melts beautifully on top; can sub with more cheddar if preferred.

Method

 

1. Preheat your oven to 375°F. In a large pot, bring salted water to a boil. Add the pasta and cook it until it’s just shy of al dente. Two minutes before the pasta finishes cooking, stir in the broccoli florets and cook them together. Drain well and transfer both to a baking dish.
2. While the pasta cooks, heat a large skillet over medium-high heat. Melt 3 tablespoons of butter, then add chopped onion and chicken pieces. Cook for 5 to 7 minutes until the chicken starts to brown but is not fully cooked through. This keeps it juicy when baked later.
3. Add the remaining tablespoon of butter and minced garlic to the skillet. Cook for one minute. Stir in the flour and cook for another minute to remove the raw taste. Gradually whisk in the chicken broth and milk, stirring constantly. Let the mixture simmer for 3-4 minutes until thick like gravy.
4. Remove the skillet from the heat. Add salt, pepper, nutmeg, parmesan, cheddar, and ½ cup of the mozzarella cheese. Mix until smooth and melty. This creamy cheese sauce is what brings the dish together, coating every bite with flavor.
5. Pour the cheese sauce over the pasta and broccoli in the baking dish. Stir to evenly coat everything. Top with the remaining 1 cup of shredded mozzarella. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 10 minutes until bubbly and golden on top.