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Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
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12 oz pasta (penne, rotini, or rigatoni)
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2 cups cooked chicken, diced or shredded
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3 cups broccoli florets
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk
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½ cup heavy cream
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1 teaspoon garlic powder
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½ teaspoon onion powder
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Salt and black pepper, to taste
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1½ cups shredded mozzarella cheese
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½ cup shredded cheddar cheese
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¼ cup grated Parmesan cheese
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Optional topping: ½ cup breadcrumbs, tossed with 1 tablespoon butter
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook pasta in salted water until al dente. Add broccoli during the last 2 minutes of cooking. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and cream until smooth. Cook, stirring, until thickened.
- Season sauce with garlic powder, onion powder, salt, and pepper.
- Stir in mozzarella, cheddar, and Parmesan until melted and creamy.
- Add cooked pasta, broccoli, and chicken to the sauce. Stir to coat evenly.
- Transfer mixture to prepared baking dish. Sprinkle with breadcrumb topping if using.
- Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top.
- Let rest for 5 minutes before serving.
Notes
- Rotisserie chicken saves time and adds flavor.
- Swap broccoli for peas, spinach, or asparagus.
- Add crispy bacon or red pepper flakes for extra flair.
- Make ahead and refrigerate up to 24 hours before baking.
This Chicken Broccoli Pasta Bake is a comforting, family-friendly dish packed with creamy, cheesy goodness. Tender chicken and crisp-tender broccoli are mixed with pasta and a rich sauce, then baked until bubbly and golden on top.
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Perfect for busy weeknights or make-ahead meals, this casserole is hearty, satisfying, and easy to customize. It’s a classic crowd-pleaser that brings everyone back for seconds.
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