Go Back

Creamy Chicken Broccoli Pasta Bake

A hearty, comforting casserole featuring tender chicken, fresh broccoli, and pasta smothered in a rich homemade cheese sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Basics
  • 16 oz penne pasta or rotini
  • 3 cups cooked chicken cubed or shredded
  • 2 heads broccoli cut into florets
The Cheese Sauce
  • 0.5 cup unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup chicken broth
  • 2 cups sharp cheddar cheese shredded, divided
  • 1 cup mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 1 tsp salt
  • 1 tsp dried oregano
  • 0.5 tsp onion powder

Equipment

  • 9x13 Baking Dish
  • Large pot
  • Large saucepan
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Boil pasta in salted water for 5 minutes. Add broccoli and cook for 3 more minutes. Drain.
  3. In a large saucepan, melt butter and sauté garlic for 1 minute.
  4. Whisk in flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in chicken broth and milk. Simmer until thickened (about 5 minutes).
  6. Remove from heat. Stir in parmesan, 1 cup cheddar, and seasonings until smooth.
  7. Combine pasta, broccoli, chicken, and sauce in a large bowl. Toss to coat.
  8. Pour into the baking dish. Top with remaining cheddar and mozzarella.
  9. Bake for 20-25 minutes until bubbly and golden brown.
  10. Let rest for 10 minutes before serving.

Notes

Shred your own cheese for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.