Baked Chicken and Broccoli Pasta Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Melt Parmesan Cheese: Stir in 1 cup of grated parmesan cheese until completely melted and the sauce is smooth. Remove the pot from heat.
- Combine Pasta and Sauce: Add the drained pasta and broccoli to the sauce, stirring gently to combine all ingredients evenly.
- 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.
- Bake: Place the baking dish in the oven and bake for 25 to 30 minutes, or until the top is bubbly and golden brown.
- 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
Find it online: https://reemcook.com/baked-chicken-and-broccoli-pasta-recipe/
