Description

This Chicken and Broccoli Pasta Bake is a comforting and delicious casserole combining tender rotini pasta, fresh broccoli florets, shredded cooked chicken, and a creamy cheese sauce. Baked to golden perfection, it’s a hearty meal perfect for dinner gatherings or a satisfying family dinner.

Ingredients

Scale

Pasta and Vegetables

10 oz uncooked rotini pasta (or penne or ziti)
3 cups broccoli florets (one large crown)

Protein

2 1/2 cups cooked chicken meat (shredded or chopped)

Sauce

1 tbsp olive oil
1 tbsp butter
1 large onion (diced)
2 garlic cloves (minced)
2 cups chicken broth (or chicken stock)
1/2 cup heavy cream
1/2 cup milk
1/4 cup all-purpose flour

Cheese

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or mozzarella cheese (plus more for the top)
1/2 cup parmesan cheese (grated)

Seasoning

1/2 tsp salt
1/2 tsp ground black pepper (freshly ground)

Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the pasta dish.
Cook Pasta and Broccoli: Bring 4 quarts of salted water to a boil in a large pot. Add 10 oz rotini pasta and cook until al dente, about 7 minutes. Add broccoli florets during the last 3 minutes of cooking. Drain pasta and broccoli, then return them to the pot and cover to keep warm.
Sauté Onion and Garlic: In a large skillet, heat butter and olive oil over medium heat. Add diced onion and cook, stirring often, until it softens. Add minced garlic and cook for an additional minute until fragrant.
Make Roux: Stir in flour and cook for about 2 minutes, stirring constantly to cook out the raw flour taste.
Add Broth and Dairy: Slowly whisk in 1 cup chicken broth, stirring to create a smooth sauce. Add the remaining broth, milk, and heavy cream. Continue cooking and whisking over low heat until the sauce thickens and becomes bubbly.
Add Cheeses: Remove skillet from heat and stir in shredded cheddar, Monterey Jack or mozzarella, and parmesan cheese until fully melted and the sauce is creamy.
Combine with Chicken and Pasta: Add the cooked chicken, pasta, and broccoli mixture to the cheese sauce. Season with additional salt and pepper as needed. Stir until everything is well coated.
Transfer to Casserole Dish: Pour the pasta mixture into a casserole dish, spreading evenly. Sprinkle an additional 1/2 cup shredded Monterey Jack or mozzarella cheese on top for a golden crust.
Bake: Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
Serve: Remove from the oven and serve immediately, ideally with a fresh green salad for a balanced meal.

Notes

You can substitute rotini pasta with penne or ziti as preferred.
Adding broccoli 3 minutes before the pasta finishes ensures it stays tender-crisp and not overcooked.
Use cooked chicken from leftovers or rotisserie chicken to save cooking time.
For a richer sauce, use full-fat dairy products as listed.
Sprinkle extra cheese on top before baking for a nice golden, cheesy crust.
Make sure to stir the sauce frequently while cooking to prevent lumps and ensure smoothness.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Keywords: chicken pasta bake, broccoli pasta casserole, cheesy chicken pasta, comfort food, baked pasta dish