Cheesy Chicken Broccoli Pasta Bake

This cheesy chicken broccoli pasta bake rescued my sanity during a chaotic week when everyone wanted different things for dinner but no one wanted to eat alone. Pulling together chicken, pasta, broccoli, and plenty of gooey cheese in one dish got me through the dinner struggle without complaints or extra dishes. Now it is our Sunday meal prep hero that keeps everyone fed and happy for days after. If you are hoping for comfort food that sneaks in veggies and makes enough for leftovers, this casserole has your back.

I first made this recipe during a string of nights when we were all running in different directions and needed dinner that could survive reheating. Now even my neighbor Lisa swears by it for her son’s scout troop potlucks because it disappears so fast.

Ingredients

• Chicken breast or thighs: diced small for quick cooking and better distribution in every bite
• Fresh broccoli: for color and fresh crunch frozen tends to get watery and lose texture
• Penne pasta: because the tube shape hugs all that good sauce and cheese
• Real Parmesan cheese: bought in a block and shredded at home for best melting and flavor
• Half-and-half: makes the sauce creamy without being too heavy or thin
• Whole milk: helps the sauce stay light creamy and not gluey
• Low-moisture mozzarella cheese: hand shredded for perfect stretchy topping
• Yellow onion: for sweetness and a great build of flavor at the base of your sauce
• Fresh garlic: minced for depth and richness
• Butter: for a silky sauce and a golden rich finish
• Olive oil: is used for browning chicken gently without burning
• All-purpose flour: is needed to thicken the sauce and get that classic casserole texture
• Italian seasoning: adds an herby background flavor without extra work
• Chicken broth: helps thin and stretch the sauce just the right amount
• Salt and black pepper: to bring everything together with balance

Step-by-Step Instructions

Getting everything prepped:

Get your oven hot at 400 degrees and spray a big casserole dish. Boil a large pot of water so it is ready for both broccoli and pasta.

Blanching the broccoli:

Drop chopped broccoli florets into boiling water and cook for two minutes only. Scoop them right out and set aside so they stay green and a little crisp.

Cooking the pasta:

Use the same water you blanched broccoli in. Cook the penne pasta just until al dente and drain. No rinsing as the leftover starch helps the sauce stick well.

Browning the chicken:

Put olive oil in a large skillet and heat until shimmering. Add small chunks of chicken and cook about six to seven minutes turning now and then so all sides get golden and cooked through. Move chicken out of the pan for the next step.

Building the sauce base:

In the same pan with the tasty chicken bits left behind add butter and let it melt. Stir in finely chopped onion and garlic. Cook three to four minutes until the onion is clear and smells sweet.

Creating the roux:

Sprinkle flour Italian seasoning salt and pepper over the onions. Stir constantly for two minutes to cook out the raw flour taste and build your sauce’s foundation.

Making creamy sauce:

Slowly pour in milk and chicken broth whisking without stopping so you avoid lumps. When it begins to bubble reduce heat then add half-and-half. Cook until the sauce thickens smoothly.

Combining everything:

Stir the cooked chicken and blanched broccoli into the creamy sauce until coated. Move all of this to your casserole dish and fold in the drained pasta.

Final assembly and baking:

Sprinkle grated Parmesan and mozzarella evenly over the top. Bake uncovered for fifteen to twenty minutes until the cheese is bubbly and deep gold.

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My favorite part about this casserole is the mozzarella on top. It turns gooey and golden with perfect little bubbles. Once I even caught my daughter grabbing stray corners of browned cheese right out of the dish just for a taste. I always look forward to the cheese pull when we serve the first slice.

Storing Leftovers

Wrap the baking dish tightly or move leftovers to a sealed container and refrigerate up to five days. The flavors improve as they mingle. For reheating use the microwave for quick individual servings or put the whole dish covered in a moderate oven until hot all the way through. This bake also freezes for up to three months. Just defrost overnight in the fridge so it bakes up creamy and not watery.

Swapping Ingredients

Use cooked rotisserie chicken to save even more time. Other veggies like chopped bell pepper or mushrooms can join the mix as long as they are sautéed before baking to avoid extra water in the dish. Rotini or smaller pasta shapes work if you are out of penne just pick one that holds sauce. Try sharp cheddar along with mozzarella for extra flavor if that is what you have.

Serving Suggestions

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A leafy salad dressed with vinaigrette brings a bright contrast to this rich bake. Garlic bread on the side is perfect for scooping up every bit of sauce. For a cozy potluck just cut big squares and serve straight from the dish. Sometimes I add fresh basil or parsley on top just for color and freshness.

Casserole Roots

Recipes like this are classic comfort food because they help busy families stretch meat and vegetables with pantry staples. The idea likely began in American kitchens as a way to make filling dinners with what you had on hand. Cheesy bakes are now a beloved tradition every time someone needs food that soothes and stretches to serve a crowd.

Common Recipe Questions

→ Can I use frozen broccoli?

Yes, substitute with about 3 cups of frozen florets. Thaw and drain well before adding, and skip the blanching step.

→ What pasta shapes are best?

Penne is ideal, but rigatoni, ziti, or rotini work equally well. Use any short pasta that holds sauces nicely.

→ How do I make this in advance?

Assemble everything, cover, and refrigerate for up to a day. Add extra baking time if starting from cold.

→ How should I store leftovers?

Cover and keep in the fridge for up to four days. Reheat portions in the microwave or oven for best results.

→ Can I add more vegetables?

Absolutely. Try bell peppers, mushrooms, or spinach—just cook them first if they need softening.

→ My sauce is too thick, what do I do?

Whisk in a little extra milk or chicken broth to thin it out while cooking. It thickens further as it bakes.