This Chicken and Broccoli Pasta Bake is a flavor-packed, family-friendly dish with perfectly seasoned, tender chicken, lots of broccoli, and tender pasta tossed in a rich and creamy cheesy sauce, then baked to perfection in the oven. Perfect for a cozy weeknight meal, or parties and potlucks, and it comes together in about an hour!
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We love pasta! This chicken pasta bake is easy, delicious, and filling- perfect for hectic weekdays and lazy weekends. It has the ideal ratio of protein, carbs, and veggies for a belly-filling and soul-satisfying meal that both adults and kids will love!
If you are looking for more creamy comfort pasta recipes, try our creamy salmon pasta, this Cajun chicken alfredo, or this chicken and shrimp carbonara. You may also like our baked rigatoni with Italian sausage,
If you have some leftover broccoli after making this dish, try our shrimp and broccoli skillet!
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❤️Why We Love This Recipe
- Easy comfort food. This is such an easy recipe to make. Cook the pasta and broccoli in one pot, season and sear the chicken then make the sauce on the same skillet, then place them all in a casserole dish before baking it until cheesy and golden brown! It's a delicious, comforting, and hearty meal. We're sure you'll love it!
- Make-ahead friendly. This pasta can be made a day or two ahead of time and also stores in the fridge well. It's just as tasty when reheating it.
- A crowd favorite. Whether you are making it as a simple dinner at home or to serve at a party, this pasta bake will always be a hit.
- All-in-one meal. The balance of protein from the chicken, carbs from the pasta, plus fiber and nutrients from the broccoli makes this a complete meal.
- Customizable for different diets. This dish can be made low-carb, gluten-free, and vegetarian with a few simple substitutions. You can also easily add more veggies if you'd like!
🥦Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Pasta + reserved pasta water. You can use any type of pasta you like but we recommend spiral or tubular pasta because this gives the cheesy sauce plenty to cling to. Cook al dente according to the package directions. The pasta water will help the sauce cling to the noodles better, so make sure to set some aside.
- Broccoli florets. Cut into bite-sized pieces. I prefer using fresh broccoli but frozen florets also work.
- Chicken. You can use either chicken breast or chicken thighs for this recipe, your choice. like using thighs or breast parts for this recipe. We tend to opt for chicken thighs because we prefer the flavor, and they tend to stay juicer in the oven. The choice is yours, however!
- Cheese. This recipe calls for cream cheese, Colby Jack, parmesan cheese, and mozzarella cheese. These will add different flavors and layers of texture to the sauce- creamy, stretchy, and gooey! For the hard and semi-hard cheeses, it's best to shred them yourself.
- Heavy whipping cream. This will give the sauce a creamy thickness and richer flavor.
- Chicken broth or stock. Use a low-sodium broth if you can, so that you can control the salt level easier.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Protein swap. Instead of using chicken, you can also use other proteins such as turkey, ham, sausage, or bacon.
- Use different vegetables. This recipe is so versatile. You can use or add different vegetables like cauliflower, fresh spinach, asparagus, cherry tomatoes, zucchini, mushrooms, green beans, and bell peppers!
- No heavy cream. Feel free to use half and half or even whole milk instead if you don't have heavy whipping cream on hand. This will still make the sauce nice and cheesy.
- Swap cheese types. Try other types of cheese like cheddar, Fontina, Gruyere, Swiss, and provolone too. Experiment with the proportions to suit your tastes.
- Out of fresh aromatics? In a pinch, you can use powdered garlic and onion if you don't have any fresh on hand.
- Swap the chicken broth. For more flavor, you can swap some of the chicken stock or broth for a little bit of white wine for extra depth of flavor. For extra protein, use chicken bone broth. You can also use vegetable stock if you'd prefer!
- Use leftover chicken. If you have some extra chicken in the fridge like rotisserie chicken, feel free to use that instead of cooking up your own. This will definitely save time. You may just want to add a little extra seasoning to the chicken.
✨Variations
- Seasoning variations. Experiment with different flavor enhancers like herbs and spices in this recipe to suit your tastes. You can also add more or else of whatever you want. Try adding more herbs and spices like Italian seasoning, thyme, rosemary, basil, paprika, cayenne pepper, smoked paprika, or nutmeg.
- Vegetarian. Ditch the chicken and use meaty mushrooms, a chicken replacement, tofu, or other types of veggies, and swap the chicken broth with vegetable broth.
- Gluten-free. Use your favorite gluten-free pasta. Be diligent in checking all ingredient labels and choosing certified gluten-free products if you're celiac.
- Low-carb. You can lessen the carb content of this recipe by using hearts of palm noodles, or a low-carb pasta replacement like this Kaizen pasta. (affiliate link)
- No-bake version. You can reduce the cooking time by skipping the baking step. Just make sure that you fully cook the pasta and chicken if you are doing this. You won't get the golden, gooey top but it will still be super delicious!
🔪Prep work
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil.
- Allow the cream cheese to sit out at room temperature for a little while so it melts better in the sauce.
- Cut the broccoli florets into bite-sized pieces.
- Shred the parmesan, mozzarella, and Colby jack cheeses.
- Mince the garlic.
- Dice the onion.
- Measure the rest of the ingredients.
📋Instructions
Add the pasta to a large pot of salted, boiling water. Cook, and remove from the water about 2 minutes under what the package directions state as al dente. Once the pasta is about 2 minutes from al dente, from the pot using a skimmer, and transfer to a 9x13-inch baking dish. (Image 1)
Do not rinse the pasta, and set aside about 1 cup of pasta water before returning the water to a boil. Don't drain the water you used to boil the pasta!
Once the water returns to boiling, add the broccoli and cook for 2-3 minutes until starts to soften but is still bright green. Using the skimmer, remove the broccoli and make sure to get rid of any excess water. Then, scatter it over top of the pasta in the baking dish. (Image 2) Set aside.
Meanwhile, heat a large skillet over medium-high heat. Season the chicken with salt, oregano, black pepper, and optional red pepper flakes.
Add olive oil to the hot skillet then add the chicken. (Image 3)
Sear until brown on both sides. Remove from the skillet and set aside to rest for a few minutes before cutting the chicken into bite-sized pieces. (Image 4)
✨Pro Tip: The chicken doesn't need to be all the way cooked through at this point, as it will continue cooking in the oven.
In the same skillet, reduce the heat to medium, and add in the butter, followed by the onion with a pinch of salt. Cook until softened and translucent, then stir in the garlic, the remaining oregano, the rest of the black pepper, and the red pepper flakes to taste. (Image 5)
Cook, stirring constantly to prevent burning, until the garlic is fragrant. Immediately deglaze the pan with chicken broth, and add in the cream cheese. (Image 6)
Stream in the heavy cream. Simmer for a few minutes, stirring often to ensure nothing is sticking on the bottom, until the mixture and creamy. Slowly stream in some of the pasta water as needed to thin. (Image 7)
Reduce the heat to low, and begin slowly mixing in some of the shredded cheese in small handfuls. (Image 8)
Make sure to melt the cheese completely before adding more. (Image 9)
Continue mixing until the mixture is smooth and creamy. (Image 10) Add more reserved pasta water if needed to thin. Make sure to reserve about half of the cheese for topping the pasta later.
✨Pro Tip: Shredding the cheese yourself and adding it slowly over low heat is definitely the best bet for making sure it melts completely and doesn't clump up.
Add back the chicken pieces. (Image 11) Stir to combine.
Add the chicken and cheese mixture over top of the pasta and broccoli. Stir to coat all of the noodles and broccoli. (Image 12).
Sprinkle the remaining cheese over top of the casserole. (Image 13)
Bake for 25-30 minutes, until the cheese is golden brown and melty. (Image 14)
✨Pro Tip: If you notice the top is browning a bit too much, feel free to cover it with aluminum foil.
Garnish with parsley, salt, and pepper before serving. Enjoy!
✨Tips & tricks
- Broccoli size. Bite-sized florets are ideal for this recipe. You can chop them smaller if you want to “hide” the veggies from the kids but make sure that you do not over-blanch them. It's also important to chop them into roughly equal sized pieces so that they cook evenly.
- Heavily salt the pasta water. Don't skimp on the salt for the pasta water. This will ensure the pasta isn't bland.
- Undercook the pasta. Undercook the pasta slightly when boiling it since it will continue cooking in the oven. This prevents overcooked pasta in the final dish.
- Save pasta water. Remember to save some pasta water (about 1 cup) before draining the pasta. It's useful for adjusting the sauce's consistency later.
- Don’t overcook the broccoli. Be careful not to overcook the broccoli when boiling for a few minutes. You want it to soften slightly but still have crispness to it, and be a vibrant green color.
- Searing the chicken. When searing the chicken, aim for a nice golden brown color on the outside. Don't worry if it's not fully cooked through; it will finish cooking in the oven.
- Allow the chicken to rest. Let the chicken rest for a few minutes before cutting it into bite-sized pieces after cooking it on the stovetop. This helps retain its juices and tenderness.
- Deglazing the skillet. Scrape up all the flavorful browned bits from the skillet when deglazing with chicken broth. This adds depth to your sauce.
- Adjust spice level. Adjust the amount of red pepper flakes to suit your spice preference. You can start with less and add more if needed.
- Use freshly shredded cheese & add it slowly to the cheese sauce. Always use cheese that you’ve shredded yourself when making a cheese sauce if possible because pre-shredded cheese has anti-caking agents that prevent it from melting as well.
- Melt the cheese gradually. When adding the cheeses to the sauce, let them melt slowly, adding a handful at a time, and stirring continuously to ensure a smooth, creamy consistency.
- Thin the cheese sauce. If the sauce is too thick, use reserved pasta water to reach the desired consistency. Add it gradually, as needed.
- Salt carefully. Add a bit of salt to the sauce when seasoning it. Remember that the cheese and broth will add more saltiness to the dish. You don't want to overdo it.
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More Chicken Pasta Recipes To Try
In the mood for hearty and comforting chicken pasta recipes? Here are a couple more of our favorites!
💭Frequently Asked Questions
Store leftovers in an airtight container or cover it in foil once it has cooled down. Place it in the fridge for up to 4 days and warm portions in the oven or microwave when needed.
Yes, it can. Take note that the sauce will seize up when frozen and might become grainy when reheated. You can place the pasta in a freezer-friendly container for up to 2 months.
More Recipes To Consider
Disclosure: This post was originally published on July 13th, 2016. The recipe has been updated with new photos, an improved recipe, and better instructions as of January 5th, 2024. We hope you enjoy the new look!
Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos.
📖 Recipe
Chicken and Broccoli Pasta Bake
Equipment
- skimmer
- large stockpot or soup pot
Ingredients
- 16 ounces rigatoni (can sub any pasta of choice)
- ½ - 1 cup reserved pasta water (as needed to thin the cheese sauce)
- 16 ounces broccoli florets, cut into bite sized pieces
- 2 tablespoons olive oil
- 2 pounds chicken thighs (can sub chicken breasts)
- ½ - 1 teaspoon red pepper flakes (divided and to taste)
- 1 tablespoon oregano (divided)
- 1 tablespoon kosher salt (divided and to taste)
- 1 teaspoon coarse ground black pepper (divided and to taste)
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 12 cloves garlic, minced (about 1head)
- 8 ounces cream cheese, softened (1 block)
- 4 ounces heavy whipping cream
- 8 ounces low-moisture part-skim mozzarella cheese, shredded (divided)
- 8 ounces Colby Jack Cheese, shredded (divided)
- 5 ounces parmesan cheese, shredded (divided)
- 1 cup chicken broth or stock
- Parsley for granish (optional)
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil, then add the pasta. Boil, and remove from the water about 2 minutes under what the package directions state as al dente. You want the pasta to be a bit undercooked because it will finish cooking in the oven. Once the pasta is about 2 minutes from al dente, from the pot using a skimmer, and transfer to a 9x13-inch baking dish. Do not rinse the pasta, and set aside about 1 cup of pasta water before returning the water to a boil (don't drain the water!)
- Once the water returns to boiling, add the broccoli and cook for 2-3 minutes until starts to soften but still bright green. Using the skimmer, remove the broccoli and place it into the baking dish with the pasta. Set aside.
- Meanwhile, heat a large skillet over medium-high heat. Season the chicken with 1.5 teaspoons of kosher salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of oregano, about a ½ teaspoon of black pepper (or to taste), and about ¼ teaspoon of red pepper flakes (optional).
- Add 2 tablespoons of olive oil, to the hot skillet, then add the chicken and sear until brown on both sides, about 3-5 minutes per side. It's okay if they aren't cooked all the way through, they will continue cooking in the oven. Remove from the skillet and set aside to rest for a few minutes before cutting them into bite-sized pieces. Set aside.
- In the same skillet, reduce the heat to medium, and add 2 tablespoons of butter, followed by the onion with a pinch of salt. Cook until softened and translucent, about 4-5 minutes, then stir in the garlic, the remaining 2 teaspoons of oregano, pepper, and red pepper flakes to taste. Cook, stirring constantly to prevent burning, until the garlic is fragrant, about 30 seconds to 1 minute, then immediately deglaze the pan with chicken broth.
- Reduce the heat to low, then add the cream cheese in chunks, and stream in 4 ounces of heavy cream. Simmer for 3-4 minutes, stirring often to ensure nothing is sticking on the bottom, until the mixture is thick yet pourable. Slowly stream in some of the pasta water if needed to thin.
- Reduce the heat to low, and mix in about half of the cheeses in small handfuls stirring to melt before adding more cheese in. This (2.5 ounces) of the parmesan, ½ of the mozzarella (about 4 ounces), and ½ (about 4 ounces) of the Colby jack. Make sure to reserve the rest for topping.
- Stream in reserved pasta water if needed to thin the cheese sauce, then add in the chicken pieces. Adjust the seasonings to your taste.
- Pour the cheesy chicken mixture over the pasta and broccoli in the baking dish and stir to combine. Sprinkle the remaining cheese over top.
- Bake uncovered for about 25-30 minutes, until the cheese is lightly golden brown and the sauce is bubbling. Enjoy!
- Store leftovers in an airtight container or cover it in foil once it has cooled down. Place it in the fridge for up to 4 days and warm portions in the oven or microwave when needed. If freezing, take note that the sauce will seize up when frozen and might become grainy when reheated. You can place the pasta in a freezer-friendly container for up to 2 months.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Broccoli size. Bite-sized florets are ideal for this recipe. You can chop them smaller if you want to “hide” the veggies from the kids but make sure that you do not over-cook them. It's also important to chop them into roughly equal sized pieces so that they cook evenly.
- Heavily salt the pasta water. Don't skimp on the salt for the pasta water. This will ensure the pasta isn't bland.
- Undercook the pasta. Undercook the pasta slightly when boiling it since it will continue cooking in the oven. This prevents overcooked pasta in the final dish.
- Save pasta water. Remember to save some pasta water (about 1 cup) before draining the pasta. It's useful for adjusting the sauce's consistency later.
- Don’t overcook the broccoli. Be careful not to overcook the broccoli when boiling for a few minutes. You want it to soften slightly but still have crispness to it, and be a vibrant green color.
- Searing the chicken. When searing the chicken, aim for a nice golden brown color on the outside. Don't worry if it's not fully cooked through; it will finish cooking in the oven.
- Allow the chicken to rest. Let the chicken rest for a few minutes before cutting it into bite-sized pieces after cooking it on the stovetop. This helps retain its juices and tenderness.
- Deglazing the skillet. Scrape up all the flavorful browned bits from the skillet when deglazing with chicken broth. This adds depth to your sauce.
- Adjust spice level. Adjust the amount of red pepper flakes to suit your spice preference. You can start with less and add more if needed.
- Use freshly shredded cheese & add it slowly to the cheese sauce. Always use cheese that you’ve shredded yourself when making a cheese sauce if possible because pre-shredded cheese has anti-caking agents that prevent it from melting as well.
- Melt the cheese gradually. When adding the cheeses to the sauce, let them melt slowly, adding a handful at a time, and stirring continuously to ensure a smooth, creamy consistency.
- Thin the cheese sauce. If the sauce is too thick, use reserved pasta water to reach the desired consistency. Add it gradually, as needed.
- Salt carefully. Add a bit of salt to the sauce when seasoning it. Remember that the cheese and broth will add more saltiness to the dish. You don't want to overdo it.
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