Cheesy Chicken Broccoli Pasta Bake

Some nights call for a bubbling pan of comfort, and this creamy chicken and broccoli pasta bake delivers a golden, melty top with tender bites in every forkful that feels perfect for a weeknight or casual gathering.
It’s simple to assemble, generous enough for seconds, and sturdy enough to pack for lunch the next day without losing its creamy charm.

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Table of Contents

Ingredients

• Boneless skinless chicken breasts: cut into bite-size pieces for quick browning and juicy results in the oven.
• Broccoli: medium heads with tight green florets, blanched briefly to stay vivid and crisp-tender.
• Penne pasta: or another short shape like ziti, rigatoni, rotini, or fusilli that holds creamy sauce well.
• Olive oil: for searing chicken until lightly browned and flavorful.
• Unsalted butter: forms the base of the sauce and lets salt be adjusted to taste.
• Yellow onion: finely diced so it softens into the sauce without sharp edges.
• Garlic: minced for a mellow, savory backbone.
• All-purpose flour: whisked into the fat to make a smooth roux that thickens the sauce.
• Italian seasoning: adds gentle herby depth without overpowering.
• Kosher salt and black pepper: season each layer for balanced flavor.
• Milk: the creamy base that keeps the sauce light and silky.
• Low-sodium chicken stock: boosts body and savory notes without harsh saltiness.
• Half-and-half: enriches the sauce for extra creaminess without becoming heavy.
• Parmesan: freshly grated for sharp, savory lift and a clean melt.
• Mozzarella: shredded from a block for soft, even melt and a bubbly top.

Step-by-step

• Heat the oven to 400°F and grease a 9×13-inch baking dish so the browned, cheesy edges release cleanly after baking.
• Quarter broccoli heads and blanch in boiling water for about 2 minutes, then cool and chop to bite size to keep color and crunch.
• Cook pasta in the same pot until al dente and drain well to prevent a mushy bake.
• In a large skillet, warm olive oil until shimmering, add cubed chicken, and brown 6 to 7 minutes, moving occasionally so color develops without overcooking, then set aside slightly underdone.
• In the same skillet, melt butter, add onion and garlic, and cook 3 to 4 minutes until soft and fragrant.
• Sprinkle in flour, Italian seasoning, salt, and pepper, stirring 1 to 2 minutes until the roux smells toasty and loses raw flour notes.
• Whisk in milk and chicken stock, simmer until slightly thickened, then add half-and-half, the browned chicken, and broccoli, and return to a gentle simmer so everything is coated.
• Transfer to the prepared dish, fold in the cooked pasta until evenly combined, and spread in an even layer.
• Top with Parmesan and mozzarella for full coverage and even browning.
• Bake 15 to 20 minutes until bubbling and lightly golden, then rest 5 minutes so portions slice cleanly.

Storage tips

• Refrigerate leftovers in an airtight container for up to 3 days for best flavor and texture.
• Reheat covered in a moderate oven (about 325°F) or microwave individual portions on medium power to warm through gently.
• For freezing, portion into single servings and wrap tightly; reheat from thawed for the best texture and avoid overbaking on day one.

Smart substitutions

• Pasta: swap penne for ziti, rigatoni, rotini, or fusilli without changing the method.
• Protein: use diced turkey or rotisserie chicken for speed, keeping the same timing cues.
• Dairy: replace half-and-half with additional milk for a lighter sauce that still clings to pasta.
• Cheese: try cheddar or fontina for a different melt and flavor while keeping mozzarella’s bubbly top optional.

Serving ideas

• Pair with a simple green salad dressed with lemon and olive oil, plus warm garlic bread for contrast.
• Add lemon wedges at the table for a bright squeeze that lifts the richness of the sauce.
• Pack leftovers for lunch or tuck warm spoonfuls into a crusty roll for a cozy sandwich.

Why it feels classic

Oven-baked pasta casseroles sit at the heart of family cooking from Italian-inspired kitchens to American weeknights, mixing a few familiar staples into something that tastes like home.
This pan brings tender chicken, broccoli, and pasta together under a creamy sauce that bubbles and browns just enough to promise comfort at first glance.

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