Comfort food you’ll wanna eat straight from the pan
Alright, I’m just gonna say it—this creamy broccoli and chicken pasta bake is my ride-or-die when I need something warm, cheesy, and basically like a hug in casserole form. You ever have those nights where you just want dinner to be easy, filling, and make your whole kitchen smell like Sunday at grandma’s? Yeah. This is that.
Honestly, I’ve been making some version of this since college (back when “cooking” meant tossing frozen broccoli into boxed mac and cheese and calling it gourmet). But over time, I figured out how to make it just the right amount of creamy without going overboard, and now it’s a full-blown family favorite.
Why this pasta bake just works
Here’s the thing: it hits all the marks.
- It’s creamy without being heavy.
- You get veggies and protein all in one.
- Kids love it. Grown-ups love it. Leftovers? Even better.
- You can whip it up with stuff you probably already have in the fridge.
And that’s what I call a win.
Ingredients you’ll need (nothing fancy)
Let’s keep this simple. We’re not trying to impress a Michelin inspector—just trying to feed ourselves something that tastes like we tried.
Main stuff:
- 2 cups cooked chicken (rotisserie, grilled, whatever you’ve got—just chop it up)
- 3 cups cooked pasta (penne, rotini, or shells all work great)
- 2 cups broccoli florets (fresh or frozen, your call)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole milk makes it creamier, but anything works)
- 1 cup chicken broth
- 1 cup shredded cheddar cheese (sharp cheddar adds a nice kick)
- ½ cup shredded mozzarella (for the gooey factor)
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ¼ teaspoon paprika (optional, but tasty)
- ½ cup breadcrumbs (Panko or crushed Ritz crackers work too)
- 1 tablespoon olive oil or melted butter (to mix with the breadcrumbs)
Quick tip before you start…
If you’ve got leftover chicken or random veggies to use up, toss ’em in. This recipe is like a cozy sweater—super forgiving and always welcome.
Step-by-step: How to make creamy broccoli and chicken pasta bake
1. Boil your pasta and broccoli
Bring a big ol’ pot of salted water to a boil. Cook the pasta until just shy of al dente (you know, still got a little bite). Toss in the broccoli for the last 2-3 minutes so it gets tender but not mushy. Drain everything and set it aside.
Pro tip: If you’re using frozen broccoli, no worries—just throw it in frozen. It’ll soften up in the oven.
2. Make that creamy sauce
Melt butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute (you’re making a roux, but don’t let the name scare you). Slowly whisk in the milk and chicken broth. Keep whisking until the sauce thickens up a bit—about 5 minutes.
Now stir in the cheddar, mozzarella, garlic powder, paprika, and a pinch of salt and pepper. Once it’s all melty and dreamy, turn off the heat.
3. Mix it all up
In a big ol’ bowl (or directly in the baking dish if you’re like me and hate doing extra dishes), mix together the pasta, broccoli, chicken, and that cheesy sauce. Stir it all up so everything’s coated nicely.
4. Top it off and bake
Pour the pasta mix into a greased 9×13 baking dish. In a small bowl, mix your breadcrumbs with the olive oil or melted butter, then sprinkle it all over the top. Pop it in a 375°F oven for about 20-25 minutes, or until the top is golden and the sides are bubbling like it means business.
5. Let it cool a hot second
I know, I know—waiting is the worst. But give it 5-10 minutes to settle before diving in. The sauce thickens a bit more, and honestly? You won’t burn your tongue that way. (Been there.)
Add a twist, if you’re feeling fancy
This base recipe is pretty flexible, so if you wanna switch things up:
- Add bacon bits (I mean…why not?)
- Swap cheddar for pepper jack for a little heat
- Throw in some sautéed mushrooms or spinach if you’re trying to sneak in more veggies
- Use gluten-free pasta and flour if needed—this still works!
Real talk: Is it good the next day?
Absolutely. This dish makes killer leftovers. I like to splash a little milk on it before reheating so it stays creamy. Microwave works fine, but if you’ve got the patience, reheat in the oven covered with foil at 350°F for about 15 minutes.
Can I freeze it?
Yep. You can freeze it before or after baking, just make sure it’s cooled first. Wrap it up tight with foil or a lid, then freeze for up to 2 months. Thaw overnight in the fridge and bake like normal (add 5-10 extra minutes if it’s still a little cold in the middle).
So…what’s the verdict?
This creamy broccoli and chicken pasta bake is the kinda meal that brings people together. Whether it’s a Tuesday night dinner or something you drop off for a friend who just had a baby (been there, done that), it just feels right.
Honestly, every time I make it, someone asks for the recipe—which is exactly why I had to get this on the blog. So if you try it, tell me what you think. Or better yet, take a picture and tag me—I wanna see your bubbly, cheesy masterpiece!
Stay cozy and keep cooking,
Lina
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