Description
Hearty Chicken & Broccoli Pasta Bake is a creamy, cheesy, and comforting family meal loaded with tender chicken, crisp broccoli, and your favorite pasta — all baked under a golden crust of bubbling cheese and crispy breadcrumbs.
Ingredients
For the Pasta:
- 1 pound (450g) penne, rigatoni, or your favorite short pasta shape
- 2 tablespoons olive oil (for tossing pasta)
- Salt, for pasta water
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For the Broccoli:
- 1 large head broccoli (about 1.5 pounds), cut into bite-sized florets
- 1 tablespoon olive oil
- Pinch of salt and black pepper
For the Creamy Cheese Sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyère or Monterey Jack cheese, divided
- 1/2 cup grated Parmesan cheese, divided
For the Topping (Optional):
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and toss with olive oil to prevent sticking. Set aside.
2. Season chicken with olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt. Pan-fry in a skillet over medium-high heat for 5–7 minutes, or roast at 400°F (200°C) for 15–20 minutes until cooked through. Set aside.
3. Blanch broccoli florets in boiling salted water for 2–3 minutes until vibrant green and tender-crisp. Drain and toss with olive oil, salt, and pepper. Set aside.
4. In a large saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes to form a roux. Gradually whisk in warm milk, stirring constantly to avoid lumps.
5. Bring sauce to a gentle simmer until thickened. Reduce heat and stir in Dijon mustard (if using), nutmeg, salt, and pepper. Add 1.5 cups cheddar, 3/4 cup Gruyère or Monterey Jack, and 1/4 cup Parmesan. Stir until melted and smooth.
6. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. In a large bowl, combine cooked pasta, chicken, and broccoli. Fold in about 3/4 of the cheese sauce until evenly coated.
7. Transfer mixture to the baking dish and spread evenly. Top with remaining cheese (1/2 cup cheddar, 1/4 cup Gruyère, 1/4 cup Parmesan).
8. Mix panko breadcrumbs with melted butter and sprinkle over cheese layer.
9. Bake uncovered for 25–35 minutes, until sauce is bubbling and topping is golden brown. Tent with foil if top browns too quickly.
10. Let rest for 10–15 minutes before serving to allow the sauce to set. Enjoy!
Notes
You can substitute the cheeses to suit your taste — mozzarella or fontina work well.
For extra veggies, add sautéed mushrooms or spinach.
Leftovers can be stored in the fridge for up to 4 days and reheat well.
To freeze, assemble the bake in an oven-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen at 350°F until heated through.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 640
- Sugar: 6g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg