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Cheesy Broccoli Chicken Pasta Bake Recipe
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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.