One chilly Friday night, I dropped off my daughter at a friend’s sleepover and swung by the grocery store on the way home. I wanted something easy, comforting, and ready before bedtime stories, enter this Cheesy Chicken And Broccoli Pasta Bake.

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Heading down the pasta aisle, I spotted broccoli on sale and thought: perfect. By the time I got home, my husband was setting the table and the kids were already lining up utensils, drawn by the aroma of garlic sautéing.

I chopped the chicken into bite-sized cubes and tossed them straight into the skillet. Meanwhile, the broccoli got a quick boil, and the pasta started bubbling away. The creamy sauce came together fast: onion, garlic, butter, flour, and warm milk—all whisked into velvety perfection. As I stirred in Parmesan and half-and-half, the kitchen smelled like a cozy Italian trattoria.

When I poured it all into the casserole dish and topped with mozzarella, I could hardly wait. Twenty minutes later, golden cheese bubbled on top and steam curled from the edges. My kids dove right in forks scraping every cheesy corner and my son declared it “better than mac and cheese.”

That night, I thought, this is how simple family favorites are born: comfort, flavor, and zero fuss. From school-night dinners to surprise guests, this bowl feels like a hug for everyone.

Short Description

Cheesy Chicken And Broccoli Pasta Bake is a hearty casserole layered with tender chicken, crisp broccoli, penne pasta, and creamy cheese sauce—simple to prepare and perfect for family dinners.

Key Ingredients

3 boneless skinless chicken breasts, cut into 1-inch cubes
2 medium heads broccoli, chopped into bite-sized pieces
16 oz penne pasta
1 Tbsp olive oil
2 Tbsp unsalted butter
1 medium yellow onion, diced
2 tsp minced garlic
2 Tbsp all-purpose flour
1 tsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
1 cup milk
1 cup low-sodium chicken stock
½ cup half-and-half
½ cup grated Parmesan cheese
1½ cups shredded mozzarella cheese

Tools Needed

9×13-inch casserole dish
Large pot for pasta and broccoli
Large skillet
Whisk and wooden spoon
Measuring cups and spoons
Strainer

Cooking Instructions

Step 1: Prep Oven & Dish
Preheat oven to 400°F. Lightly spray a 9×13 dish with nonstick spray and set aside.

Step 2: Blanch Broccoli
Bring a large pot of water to a boil. Add broccoli and cook 2 minutes. Drain, cool slightly, and chop into bite-sized pieces.

Step 3: Cook Pasta
Using same pot, cook penne per package instructions until al dente. Drain and set aside.

Step 4: Brown Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and sauté 6–7 minutes, until lightly browned but not fully cooked. Remove and set aside.

Step 5: Sauté Aromatics
In the same skillet, melt butter. Add diced onion and garlic; cook 3–4 minutes until softened and fragrant.

Step 6: Make the Sauce
Sprinkle flour, Italian seasoning, salt, and pepper into skillet. Stir and cook 1–2 minutes to remove raw flour taste. Whisk in milk and chicken stock, bringing mixture to a simmer until slightly thickened. Stir in half-and-half, Parmesan, broccoli, and chicken, then remove from heat.

Step 7: Assemble Bake
Transfer chicken and sauce mixture to casserole dish. Add drained pasta and stir gently to combine evenly.

Step 8: Top & Bake
Sprinkle mozzarella evenly over top. Bake 15–20 minutes, until cheese is melted and golden.

Step 9: Rest & Serve
Let the bake rest 5 minutes before serving. This helps it settle for clean scoops.

Why You’ll Love This Recipe

Comfort All-in-One: Protein, veggies, carbs, and cheese in one dish.

Quick Prep: Uses simple steps—boiling, sautéing, baking—for easy weeknight dinners.

Family-Friendly: Mild flavors with cheesy appeal—kids and adults both love it.

Make-Ahead: Assemble in the morning and bake before dinner.

Balanced Meal: Broccoli adds nutrition while the sauce still feels indulgent.

Mistakes to Avoid & Solutions

Soggy Bake: Don’t overcook pasta; al dente keeps texture.

Watery Sauce: Let sauce simmer until it thickens before combining.

Undercooked Chicken: Cube into even sizes and cook until no longer pink.

Bland Flavor: Taste sauce before baking—adjust salt, pepper, or seasoning.

Burnt Cheese Top: If cheese browns too quickly, cover loosely with foil.

Serving and Pairing Suggestions

Serve hot with a crisp green salad tossed in lemon vinaigrette.

Great alongside garlic bread or toasted baguette slices.

Use as a buffet-style dish for potlucks or casual gatherings.

Pair with white wine like Pinot Grigio or Chardonnay.

Garnish with fresh parsley, red pepper flakes, or a squeeze of lemon juice.

Storage and Reheating Tips

Refrigerate: Store leftovers in airtight containers up to 3 days.

Freeze: Cover casserole dish tightly and freeze for up to 1 month.

Reheat (Oven): Reheat covered at 350°F for 12–15 minutes until heated through.

Microwave: Reheat individual portions on medium power, stirring halfway.

Maintain Texture: Add a splash of milk when reheating to keep sauce creamy.

FAQs

1. Can I use rotisserie chicken?
Yes, just skip Step 4 and add cooked chicken during assembly.

2. Is gluten-free an option?
Use gluten-free pasta and a GF flour blend for the sauce.

3. Can I swap broccoli for other veggies?
Sure, cauliflower, peas, or spinach work well in similar quantities.

4. Can I use low-fat dairy?
Yes, but sauce may be thinner. Add extra flour or simmer longer to thicken.

5. Can I add spices for heat?
Add ¼ tsp red pepper flakes or a dash of cayenne to the sauce in Step 6.

Tips & Tricks

Cut chicken into similar-sized cubes for even cooking.

Grate fresh Parmesan for better flavor in sauce.

Use warm milk when adding to whisk smoothly and avoid lumps.

Stir gently when combining pasta to preserve sauce creaminess.

Let bake rest—this makes portioning neater and less runny.

Recipe Variations

Cheesy Chicken & Cauliflower Bake:
Replace broccoli with 4 cups cauliflower florets. Keep rest unchanged.

Creamy Pesto Twist:
Stir in ½ cup basil pesto to sauce before mixing pasta for savory twist.

Spicy Buffalo Chicken Bake:
Toss cooked chicken in buffalo sauce before Step 6 and sprinkle blue cheese instead of Parmesan.

Vegetarian Version:
Skip chicken and double broccoli. Add chickpeas for protein and extra ½ tsp garlic.

Final Thoughts

Making this Cheesy Chicken And Broccoli Pasta Bake was like rediscovering what dinner should feel like: warm, unfussy, and deeply satisfying. I love cooking it when the family’s been scattered all day because it smells like home while it bakes. My kids clean their plates without prompting, and my husband always asks for the leftover slices the next day.

It balances comfort and a touch of nutrition, which is my personal goal for most dinners. If you’re looking for a recipe that hits the trifecta—easy, crowd-pleasing, and cozy, this one deserves a spot in your regular rotation.

Cheesy Chicken And Broccoli Pasta Bake