Baked Chicken and Broccoli Pasta Recipe

Introduction

This baked chicken and broccoli pasta is a comforting and creamy dish perfect for weeknight dinners. Tender chicken, fresh broccoli, and a rich cheese sauce combine effortlessly with penne pasta to create a flavorful meal that’s easy to prepare and sure to please the whole family.

Ingredients

• 1 pound penne pasta
• 3 to 4 cups broccoli florets
• 2 tablespoons olive oil
• 1 pound boneless chicken thighs or breast, cut into chunks
• 3 cloves garlic, chopped
• 2 tablespoons unsalted butter
• 5 tablespoons all-purpose flour
• 4 cups whole milk
• 1 cup heavy cream
• 3 teaspoons Italian seasoning
• 4 teaspoons salt, divided (or to taste)
• 1/2 teaspoon ground black pepper
• 1 1/2 cups grated Parmesan, divided
• 1 1/2 cups shredded mozzarella

Instructions

1. Step 1: Bring a large pot of water to a boil. Add one teaspoon of salt and the penne pasta. Stir occasionally and cook for 2 minutes less than the time suggested on the package. Add the broccoli florets during the last 10 seconds of cooking. Drain the pasta and broccoli.
2. Step 2: Preheat the oven to 350°F (175°C). Grease an 8×13 inch baking dish with cooking spray.
3. Step 3: Heat olive oil in a large pot over medium-high heat. Add the chicken chunks in a single layer and cook until the bottom is golden brown, about 3 to 4 minutes.
4. Step 4: Add the chopped garlic and butter to the chicken. Cook while stirring for about one minute. Stir in the flour and cook, stirring constantly, for 2 minutes to form a roux.
5. Step 5: Gradually add the milk and heavy cream, then stir in Italian seasoning, ground black pepper, and the remaining 3 teaspoons of salt. Stir occasionally and bring the mixture to a boil. After 3 to 4 minutes, the sauce will thicken slightly.
6. Step 6: Stir in 1 cup of Parmesan cheese until melted. Remove the pot from heat and stir in the cooked pasta and broccoli until well combined.
7. Step 7: Transfer the mixture to the prepared baking dish and spread it evenly. Top with shredded mozzarella and the remaining 1/2 cup Parmesan cheese.
8. Step 8: Bake for 25 to 30 minutes, until the top is bubbly and golden. Serve warm and enjoy!

Tips & Variations

• Use chicken breasts for a leaner option or thighs for more flavor and juiciness.
• Add red pepper flakes to the sauce for a subtle spicy kick.
• Substitute broccoli with cauliflower or a mix of your favorite veggies to change things up.
• For extra creaminess, stir in a dollop of cream cheese before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until heated through. To prevent drying out, cover with foil when reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes for this recipe?

Yes, you can substitute penne with rigatoni, fusilli, or any sturdy pasta that holds sauce well.

Is it possible to make this recipe ahead of time?

Absolutely. Prepare the dish up to the point before baking, then cover and refrigerate. When ready, bake as directed, adding a few extra minutes if baking from chilled.

Baked Chicken and Broccoli Pasta Recipe

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★★★★★

4.5 from 130 reviews

This Baked Chicken and Broccoli Pasta is a comforting, creamy casserole featuring tender chicken, fresh broccoli, and a rich cheese sauce baked to golden perfection. Combining hearty penne pasta with a flavorful homemade white sauce and a blend of parmesan and mozzarella cheeses, this dish is perfect for a satisfying family dinner or meal prep.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Pasta and Vegetables

• 1 pound penne pasta
• 3 to 4 cups broccoli florets

Chicken and Sauce

• 2 tablespoons olive oil
• 1 pound boneless chicken thighs or breast, cut into chunks
• 3 cloves garlic, chopped
• 2 tablespoons unsalted butter
• 5 tablespoons all-purpose flour
• 4 cups whole milk
• 1 cup heavy cream
• 3 teaspoons Italian seasoning
• 4 teaspoons salt, divided (or to taste)
• 1/2 teaspoon ground black pepper
• 1 1/2 cups grated parmesan, divided
• 1 1/2 cups shredded mozzarella

Instructions

1. Cook Pasta and Broccoli: Bring a large pot of water to a boil, add one teaspoon of salt and the penne pasta. Stir occasionally and cook for 2 minutes less than the package instructions. Add the broccoli florets for the last 10 seconds of cooking time. Drain pasta and broccoli together and set aside.
2. Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C) and grease an 8×13 inch baking dish with cooking spray to prevent sticking.
3. Sauté Chicken: Heat olive oil in a large pot or deep skillet over medium-high heat. Add chicken pieces in a single layer and cook for 3 to 4 minutes until the bottom is golden brown and chicken is partially cooked.
4. Add Garlic and Butter: Add chopped garlic and butter to the pot, stirring frequently with the chicken for about one minute until fragrant and butter melts.
5. Make the Roux: Stir in the all-purpose flour, cooking while stirring constantly for 2 minutes to form a roux that will thicken the sauce.
6. Add Liquids and Seasonings: Gradually pour in whole milk and heavy cream, then add Italian seasoning, black pepper, and the remaining 3 teaspoons of salt. Stir occasionally and bring the sauce to a boil. Let it cook for 3 to 4 minutes until the sauce thickens slightly.
7. Melt Parmesan Cheese: Stir in 1 cup of grated parmesan cheese until completely melted and the sauce is smooth. Remove the pot from heat.
8. Combine Pasta and Sauce: Add the drained pasta and broccoli to the sauce, stirring gently to combine all ingredients evenly.
9. Assemble and Top: Transfer the pasta mixture to the prepared baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese and the remaining 1/2 cup of parmesan cheese evenly over the top.
10. Bake: Place the baking dish in the oven and bake for 25 to 30 minutes, or until the top is bubbly and golden brown.
11. Serve: Remove from oven and serve hot for a delicious, comforting meal.

Notes

• Use chicken breasts or thighs depending on your preference; thighs will be juicier while breasts will be leaner.
• Undercooking the pasta slightly in boiling water ensures it won’t get mushy when baked.
• Adding broccoli last keeps it crisp-tender and bright green.
• You can substitute half-and-half for heavy cream to reduce richness slightly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven or microwave to preserve creaminess and texture.

Keywords: baked chicken pasta, broccoli pasta bake, creamy pasta casserole, cheesy chicken pasta, comfort food, one-dish pasta