Easy, creamy, and full of comforting flavor, this Baked Chicken and Broccoli Pasta is a family-friendly dinner made with tender chicken, fresh broccoli, pasta, and plenty of cheese. It is a simple chicken pasta casserole that comes together in under an hour, making it a great choice for busy weeknights when you want something warm, filling, and satisfying without a complicated cooking process.
If you are looking for an easy dinner that feels hearty and homemade, this chicken broccoli pasta bake is a delicious option. The pasta is coated in a rich, creamy cheese sauce, the chicken adds protein, and the broccoli brings freshness and texture. Even picky eaters who are not always excited about vegetables may enjoy this dish because the broccoli blends beautifully into the cheesy casserole.
This baked chicken and broccoli pasta is also convenient because it uses simple ingredients you may already have in your kitchen. The pasta and broccoli cook together, the chicken is quickly seasoned and browned, and the sauce is made in the same pot before everything is transferred to a baking dish. After a short bake in the oven, the top becomes melted, bubbly, and golden around the edges.
Why You’ll Love This Baked Chicken with Broccoli Casserole Recipe
- It is easy to make. This baked chicken and broccoli pasta uses everyday ingredients and can be prepared in under an hour from start to finish.
- It is creamy and flavorful. The sauce is made with chicken broth, half and half, cream cheese, and mozzarella for a smooth, rich texture.
- It is family-friendly. Cheesy pasta casseroles are always comforting, and this one includes chicken and broccoli in a way that feels balanced and satisfying.
- It works for weeknights. The steps are simple, the ingredients are familiar, and the finished dish makes a complete meal in one baking dish.
Oven Baked Chicken and Broccoli Ingredients
- Pasta: Use any small or medium pasta shape your family enjoys. Cook it until al dente so it holds its shape after baking.
- Broccoli: Fresh broccoli florets work best and cook quickly with the pasta during the last few minutes.
- Chicken tenders: Cut the chicken into bite-sized cubes so it cooks evenly. Chicken breast or thighs may also be used.
- Seasonings: Italian seasoning, garlic powder, salt, and black pepper add simple, savory flavor.
- Olive oil: Used to cook the chicken before making the creamy sauce.
- Chicken broth: Low-sodium chicken broth is recommended to help control the salt level.
- Half and half: This gives the sauce a creamy base. You can make a similar substitute with equal parts milk and heavy cream.
- Cream cheese: Cut it into cubes so it melts smoothly into the sauce.
- Mozzarella cheese: Shredded mozzarella is used in the sauce and on top of the casserole.
- Red chili flakes: Optional for garnish. Leave them out if you prefer a milder pasta bake.
How To Make Baked Chicken and Broccoli Pasta
- Prepare the baking dish: Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with oil and set it aside.
- Cook the pasta and broccoli: Cook the pasta according to the package directions. Add the broccoli florets during the last 2 minutes of cooking. Drain the pasta and broccoli together and set them aside.
- Season and cook the chicken: Season the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. Heat olive oil in a heavy-bottomed pot over medium heat. Add the chicken and cook for 4 to 5 minutes, stirring as needed.
- Make the creamy sauce: Stir in the chicken broth, half and half, and cream cheese. Cook for 3 to 5 minutes, or until the cream cheese melts into the sauce. Add 1 cup of mozzarella cheese and stir until melted and slightly thickened.
- Combine the pasta: Remove the pot from the heat. Fold in the cooked pasta and broccoli, mixing gently until everything is coated in the creamy chicken sauce.
- Transfer and bake: Spoon the pasta mixture into the prepared baking dish. Sprinkle the remaining mozzarella cheese over the top. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and the casserole is hot.
- Garnish and serve: Sprinkle with red chili flakes if desired and serve the baked chicken pasta while it is warm and creamy.
Tips and Notes to make the Best Chicken and Broccoli Casserole
- Use a pasta shape that can hold sauce well, such as penne, rotini, shells, or farfalle.
- Cook the pasta al dente because it will continue to soften slightly while baking.
- Use enough water when boiling pasta so the noodles have room to move and cook evenly.
- Stir the pasta soon after adding it to the boiling water to prevent it from sticking together.
- Use full-fat block cream cheese for the smoothest sauce. Avoid spreadable cream cheese from a tub.
- Cut the chicken into similar-sized pieces so it cooks evenly before being added to the casserole.
- If using a meat thermometer, check the thickest piece of chicken to make sure it is cooked properly before serving.
Frequently Asked Questions
Yes. Cheddar, Colby, Monterey Jack, or pepper jack can be used instead of mozzarella or along with it. Choose a cheese that melts well for the best texture.
Store leftover baked chicken and broccoli pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
Yes. Corn, peas, cauliflower, carrots, mushrooms, or spinach can be added. Avoid watery vegetables such as zucchini or squash, as they may make the casserole too soft.
Yes. Chicken breasts or chicken thighs can be used in place of chicken tenders. Cut the chicken into evenly sized bite-sized pieces so it cooks at the same rate.
For this recipe, the chicken is cooked before the casserole is assembled. It will continue to heat through in the oven, which helps keep the final dish creamy and well combined.
This creamy chicken casserole is hearty on its own, but it also pairs well with garlic bread, dinner rolls, or a simple green salad.
Yes. Assemble the casserole up to the point before baking, cover it with foil, and refrigerate it up to 1 day ahead. Let it sit at room temperature for about 30 minutes before baking as directed.
Variations to the Chicken Pasta Casserole
- Vegetables: Add frozen corn, peas, carrots, fresh mushrooms, cauliflower, or spinach for extra color and texture.
- Protein: Use chicken breast, chicken thighs, turkey, or shrimp as an alternative protein option.
- Cheese: Try sharp cheddar, white cheddar, gouda, Colby Jack, or pepper jack for a different flavor.
More Delicious Pasta Recipes
- Garlic Parmesan Shrimp Spaghetti
- Creamy Broccoli Mac N’ Cheese
- Caprese Pasta Salad
- Creamy Chicken and Mushroom Pasta
- Chicken Tetrazzini
This Baked Chicken and Broccoli Pasta Casserole is creamy, cheesy, comforting, and easy enough for a weeknight meal. It is a practical recipe to keep on hand when you want a filling dinner that brings pasta, chicken, broccoli, and cheese together in one warm baking dish.
Baked Chicken and Broccoli Pasta
Ingredients
- 2 cups dry pasta, cooked al dente
- 2 cups fresh broccoli, cut into florets
- 1 lb chicken tenders, cut into cubes
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 cups half and half
- 8 oz. cream cheese, cut into cubes
- 2 cups shredded mozzarella cheese, divided
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red chili flakes, for garnish
- shredded parmesan cheese, for garnish
Chicken Seasoning
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
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Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with oil and set it aside.
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Cook the pasta according to the package directions. Add the broccoli florets during the last 2 minutes of cooking, then drain the pasta and broccoli together.
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Season the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper.
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Heat olive oil in a heavy-bottomed pot over medium heat. Add the chicken and cook for 4 to 5 minutes.
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Stir in the chicken broth, half and half, cream cheese, garlic powder, salt, and black pepper. Cook for 3 to 5 minutes, until the cream cheese melts.
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Add 1 cup of mozzarella cheese and stir until melted. Remove from the heat, then gently fold in the cooked pasta and broccoli.
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Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella cheese. Cover with foil and bake for 15 minutes.
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Remove the foil and bake for another 10 minutes, or until the cheese is melted and the pasta bake is heated through.
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Garnish with red chili flakes and parmesan cheese if desired. Serve warm.
Notes
- Any small pasta shape can be used, including whole wheat or gluten-free pasta if preferred.
- Do not overcook the pasta before baking, or the casserole may become too soft.
- Stir the pasta soon after adding it to boiling water to prevent sticking.
- Use full-fat block cream cheese for the best creamy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Carbohydrates: 38g |
Protein: 56g |
Fat: 38g |
Saturated Fat: 18g |
Cholesterol: 168mg |
Sodium: 1551mg |
Potassium: 1067mg |
Fiber: 3g |
Sugar: 6g