This Chicken and Broccoli Pasta Bake is a comforting dish that’s easy to whip up! It features tender chicken, bright green broccoli, and gooey cheese all mixed with pasta. Yum!
I like to think this is a great way to sneak in some veggies while enjoying a cheesy goodness. Plus, it’s perfect for leftovers, so you can savor it a second time around! 😄
Key Ingredients & Substitutions
Pasta: I love using penne or rigatoni because their shape holds the sauce well. If you need a gluten-free option, try chickpea or lentil pasta, which also packs a protein punch.
Broccoli: Fresh broccoli gives the best texture and flavor. You can substitute with frozen broccoli; just thaw and drain it well to avoid excess water in the bake.
Chicken: I always go for chicken breasts because they’re lean and cook quickly. You can swap it for rotisserie chicken, or even tofu for a vegetarian spin!
Cheese: Mozzarella and cheddar are my favorites for their melting qualities. If you’re dairy-free, look for plant-based cheese alternatives, or use nutritional yeast for a cheesy flavor.
Milk: Whole milk makes a creamy sauce, but you can use almond milk or oat milk if you prefer a dairy-free option. Just pick one without added sugar for the best results.
How Do I Make Sure My Cheese Sauce is Lump-Free?
Making a smooth cheese sauce is key for this recipe! Start by whisking the flour into melted butter to create a roux, cooking out the raw flour taste. Then, when you add milk, do so slowly while whisking continuously to prevent lumps.
- Use a medium heat to cook the sauce, which helps achieve that perfect creamy texture.
- If lumps form, you can try whisking more vigorously or even using an immersion blender to smooth it out.
- Always add your shredded cheese off the heat to ensure it melts smoothly without becoming grainy.
Chicken And Broccoli Pasta Bake
Ingredients You’ll Need:
For the Pasta Dish:
- 3 cups dry pasta (penne or rigatoni works well)
- 2 cups broccoli florets
- 2 large chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk (whole or 2%)
For the Cheese Mixture:
- 1 ½ cups shredded mozzarella cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese (divided)
For Seasoning:
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 1 tsp dried Italian herbs or oregano
- Optional: pinch of chili flakes for a little heat
How Much Time Will You Need?
This delicious Chicken and Broccoli Pasta Bake takes about 15 minutes to prep and around 25-30 minutes to cook, with a total time of about 45-50 minutes. It’s quick enough for a weekday meal but comforting enough for a weekend treat!
Step-by-Step Instructions:
1. Preheat Oven:
First things first, preheat your oven to 375°F (190°C) to get it ready for the bake. Lightly grease a 9×13 inch baking dish (or a similar size) with cooking spray or a little oil.
2. Cook Pasta and Broccoli:
In a large pot, bring salted water to a boil. Add the dry pasta and cook it for about 2 minutes less than the package instructions to keep it al dente. During the last 2 minutes of cooking, toss in the broccoli florets. Once done, drain the pasta and broccoli well, and set them aside.
3. Cook Chicken:
While your pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and half of the garlic powder. Cook for about 5-7 minutes or until the chicken is browned and fully cooked. Remove it from heat and set aside.
4. Make Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it’s bubbly but not browned. Gradually pour in the milk while whisking constantly to avoid any lumps. Keep cooking over medium heat while whisking often until the sauce thickens (this takes about 5-7 minutes). Once thickened, remove from heat.
5. Add Cheese and Seasonings:
Stir in half of the mozzarella, cheddar, and Parmesan cheese, along with the remaining garlic powder, Italian herbs, salt, and pepper. Keep stirring until the cheese is melted and the sauce is nice and smooth.
6. Combine Pasta Mixture:
In a large mixing bowl, gently toss together the drained pasta, broccoli, cooked chicken, and the cheese sauce until everything is evenly coated.
7. Assemble Bake:
Transfer the mixture into your prepared baking dish. Sprinkle the remaining mozzarella, cheddar, and Parmesan cheese evenly over the top to create a cheesy crust.
8. Bake:
Pop the baking dish into the oven and bake for 20-25 minutes or until the top is golden and bubbly. Your kitchen will smell amazing!
9. Serve:
Once done, let the bake cool for about 5 minutes before serving. You can garnish it with fresh chopped parsley or more grated Parmesan if you like. Enjoy every cheesy bite of your Chicken and Broccoli Pasta Bake!
Can I Use Frozen Broccoli for This Recipe?
Yes, you can! Just be sure to thaw and drain the frozen broccoli completely before adding it to the pasta bake to avoid excess moisture.
What Can I Substitute for Chicken?
If you’re looking for a meat-free option, tofu or tempeh work great! You can also use cooked shredded rotisserie chicken for a quicker prep.
How Do I Store Leftovers?
Store leftover Chicken and Broccoli Pasta Bake in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything up to the baking stage and store it in the fridge for up to 24 hours. Just cover it tightly with foil and bake when ready! You may need to add a few extra minutes to the baking time if it’s coming straight from the fridge.