There’s something truly magical about a warm, comforting Chicken and Broccoli Pasta Bake that brings everyone to the table. The creamy, cheesy sauce envelops tender pasta, succulent chicken, and vibrant broccoli, creating a symphony of flavors and textures in every bite. It’s a hearty dish that feels like a hug from the inside out.
I remember busy weeknights at my grandmother’s house. She always whipped up delicious, wholesome meals that felt special. This recipe brings back that loving feeling, turning simple ingredients into pure comfort, just like her.
This delightful Creamy Chicken and Broccoli Pasta Bake is incredibly easy and a fantastic way to get a balanced, family-friendly meal on the table. My top tip? Always taste your sauce before mixing – perfect seasoning makes all the difference!
What You Need to Make This Recipe
For this comforting Chicken and Broccoli Pasta Bake, we rely on tender chicken, vibrant broccoli, and a truly luscious creamy cheese sauce. My secret for depth? Good quality sharp cheddar and Parmesan! You’ll find the full list and measurements in the recipe card just below.
How to Make Chicken and Broccoli Pasta Bake
Whipping up this delightful Chicken and Broccoli Pasta Bake is simpler than you might think! We’ll cook the pasta and chicken, then craft that irresistible creamy cheese sauce. Everything comes together in a baking dish, topped with a golden, crispy crumb before heading into the oven for pure bubbly perfection.
Creamy Chicken and Broccoli Pasta Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside.
- Cook the pasta according to package directions in a large pot of salted boiling water until al dente. In the last 2 minutes of cooking, add the broccoli florets to the boiling pasta water to blanch. Drain well and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add 4 tbsp butter to the same skillet (no need to wipe clean if there are browned bits from chicken, they add flavor). Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux.
- Gradually whisk in the milk and chicken broth, a little at a time, until smooth and no lumps remain. Bring the mixture to a gentle simmer, whisking frequently, until it thickens, about 3-5 minutes.
- Reduce heat to low. Add the cubed cream cheese, garlic powder, onion powder, and smoked paprika. Whisk until the cream cheese is completely melted and incorporated into the sauce.
- Remove the skillet from heat. Stir in the shredded cheddar cheese and 1/2 cup grated Parmesan cheese until fully melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
- In the prepared baking dish, combine the cooked pasta, blanched broccoli, cooked chicken, and the creamy cheese sauce. Stir gently until everything is evenly coated.
- In a small bowl, mix together the panko breadcrumbs, 1/4 cup grated Parmesan cheese, and 2 tbsp melted butter. Sprinkle this mixture evenly over the top of the pasta bake.
- Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. If the topping is browning too quickly, you can loosely cover it with foil.
- Remove from oven and let stand for 5-10 minutes before serving. This allows the sauce to set slightly.
Notes
Pro Tips for Making This Chicken and Broccoli Pasta Bake
Friends, after years in the kitchen, I’ve gathered a few little secrets to make your Chicken and Broccoli Pasta Bake truly sing. These aren’t just tips; they’re whispers from my heart to your kitchen, ensuring every bite is as perfect as can be.
Firstly, always cook your pasta al dente – it will finish cooking in the oven and retain that lovely bite. Overcooked pasta in a bake can become mushy, and we definitely don’t want that! I always make sure it’s just a little firm before draining.
My Secret Trick: Before sprinkling your Panko breadcrumbs and Parmesan cheese on top, toss the Panko with a tiny bit of melted butter and toast it lightly in a pan. This gives you an unbelievably golden, crisp crust that adds a delightful texture to your finished bake!
Finally, don’t rush your creamy cheese sauce. Stirring continuously as it thickens ensures a silky smooth consistency without any lumps. It’s truly worth those few extra moments of patient simmering for a sauce that hugs every ingredient beautifully.
Fun Variations for Chicken and Broccoli Pasta Bake
One of the things I adore about home baking and cooking is the joy of making a recipe truly your own! While our Chicken and Broccoli Pasta Bake is perfect as is, it’s also wonderfully adaptable. Here are a few ways you can play with flavors and ingredients to suit your family’s tastes.
A Touch of Green
If you want to sneak in more veggies, I often add some sautéed mushrooms or spinach to the mix. Just wilt the spinach before adding it to the pasta, or sauté the mushrooms until golden brown. My friend Clara loves it with a handful of fresh peas for a pop of sweetness!
Protein Swaps
Chicken is classic, but you could easily swap it for leftover cooked turkey, or even diced ham for a different flavor profile. It’s a fantastic way to use up ingredients you might already have on hand, which I always find so satisfying.
Spice It Up!
For those who enjoy a little warmth, a pinch of red pepper flakes added to the cheese sauce will give your Chicken and Broccoli Pasta Bake a subtle kick without overwhelming the creamy flavors. It’s a delightful surprise!
What to Serve With Chicken and Broccoli Pasta Bake
When a glorious Chicken and Broccoli Pasta Bake emerges from the oven, bubbling and golden, you might think it needs nothing else – and you’d be almost right! But a few simple accompaniments can truly elevate the meal, making it feel complete and extra special.
I often find a crisp, fresh green salad with a light vinaigrette is the perfect counterpoint to the rich, creamy pasta bake. It adds a welcome burst of freshness that balances everything beautifully. My family always appreciates a simple garden salad alongside.
And oh, a good piece of crusty garlic bread is simply non-negotiable in my kitchen when serving a pasta dish like this! It’s perfect for soaking up every last bit of that delicious sauce. If I’m short on time, store-bought garlic knots baked fresh are a wonderful shortcut.
How to Store Chicken and Broccoli Pasta Bake
One of the many joys of a comforting dish like our Chicken and Broccoli Pasta Bake is that it often tastes even better the next day! Knowing how to properly store and reheat it means you can savor those delicious flavors for longer.
Fridge Storage
Once cooled completely, transfer any leftover pasta bake to an airtight container and pop it into the refrigerator. It will stay wonderfully fresh for up to 3-4 days, making it perfect for delightful lunch leftovers or another quick dinner.
Reheating for Freshness
To reheat, I always recommend covering it loosely with foil and warming it gently in the oven at 300°F (150°C) until heated through. This helps prevent it from drying out. For individual portions, the microwave works too, but I often add a tiny splash of milk or broth to keep it moist and creamy!
Nutritional Benefits
This Chicken and Broccoli Pasta Bake truly blends comfort with wholesome nutrition. It’s packed with lean protein from the chicken, essential vitamins from the vibrant broccoli, and good energy from the pasta. A satisfying meal that beautifully marries indulgence with quality, simple ingredients.
FAQs
Absolutely! While penne is great for this Chicken and Broccoli Pasta Bake, feel free to use other sturdy shapes like rigatoni or ziti. Just ensure your chosen pasta is cooked al dente initially. This prevents it from becoming overly soft during the baking process, keeping that perfect texture.
Yes, you can! Assemble the Chicken and Broccoli Pasta Bake up to a day ahead, cover tightly, and refrigerate. Before baking, let it sit at room temperature for 30 minutes. You might need a few extra minutes in the oven to ensure it’s thoroughly heated and bubbly throughout.
No worries! If Panko isn’t available, regular breadcrumbs are a good substitute. For an extra golden crunch, you could even crush some plain cornflakes or crackers. The goal is a lovely crispy topping that adds delightful texture.
Absolutely! This recipe is wonderfully flexible. Bell peppers, sautéed onions, peas, or spinach would be delightful additions. Just remember to slightly pre-cook any harder vegetables. This ensures they soften beautifully and blend perfectly into the creamy, comforting dish.
Conclusion
So, there you have it – a truly comforting and easy recipe for a Chicken and Broccoli Pasta Bake that’s perfect for those busy weeknights or whenever your heart craves a warm, satisfying meal. It’s a testament to how simple, wholesome ingredients, prepared with a little love, can create dishes that bring everyone together around the table. I truly hope this recipe brings as much joy and warmth to your home as it does to mine, creating sweet memories one delicious bite at a time. Happy cooking, sweet friends!