This past spring, when my daughter and her two little ones stayed with us for a few weeks, our kitchen turned into a flurry of crayons, sippy cups, and casseroles. I was reminded just how much joy a simple baked dish can bring to a tired parent or a hungry child.

One afternoon, with rain tapping gently on the windows and everyone feeling a little stir-crazy, I decided to pull together a warm, comforting meal, something creamy, filling, and family-friendly. I didn’t want anything too fussy, just ingredients I had on hand: a few chicken breasts, fresh broccoli from the market, a box of penne, and a couple of cheeses tucked in the fridge drawer.

The kitchen smelled wonderful, garlic mingling with butter, the sauce bubbling as I stirred in the Parmesan. My grandson stood on a chair beside me, helping sprinkle mozzarella on top like it was some great culinary task. I slid the dish into the oven, and we waited—him impatiently, me sipping tea and soaking in the moment.

That bake came out golden, with the pasta tucked under a bubbling cheese crust and broccoli peeking through like green gems. Everyone came back for seconds, and my daughter even asked for the recipe to take home.

Short Description

Cheesy Chicken And Broccoli Pasta Bake features tender chicken, crisp broccoli, and creamy cheese sauce baked over penne pasta for a satisfying, family-friendly casserole.

Key Ingredients

Main Ingredients

3 boneless skinless chicken breasts, cut into 1-inch cubes
2 medium heads broccoli, chopped into bite-sized pieces
16 oz penne pasta

Sauce Ingredients

1 Tbsp olive oil
2 Tbsp unsalted butter
1 medium yellow onion, diced
2 tsp minced garlic
2 Tbsp all-purpose flour
1 tsp Italian seasonings
1 tsp kosher salt
½ tsp black pepper
1 cup milk
1 cup low-sodium chicken stock
½ cup half-and-half
½ cup grated Parmesan cheese
1½ cups shredded mozzarella cheese

Tools Needed

Large pot
Large skillet
9×13-inch casserole dish, lightly sprayed
Wooden spoon or spatula
Cheese grater
Measuring cups and spoons

Cooking Instructions

Step 1: Prep Broccoli and Pasta
Preheat oven to 400°F. Spray casserole dish and set aside. Bring a large pot of water to a boil, then blanch broccoli for 2 minutes. Drain, cool, chop. Cook penne according to package, drain, and set aside.

Step 2: Cook the Chicken
Heat olive oil in a skillet over medium-high. Add chicken cubes and sauté for 6–7 minutes until browned but just cooked through. Remove to a bowl and set aside.

Step 3: Build the Sauce
In same skillet, melt butter over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant and softened. Sprinkle in flour, Italian seasoning, salt, and pepper; cook 1–2 minutes, stirring constantly.

Step 4: Add Liquids and Cheese
Pour in milk and chicken stock, stirring until bubbly. Mix in half-and-half and Parmesan until the sauce thickens and coats the back of a spoon, about 2–3 minutes.

Step 5: Combine and Assemble
Stir cooked chicken and broccoli into the sauce. Transfer mixture to casserole dish, fold in the pasta until evenly coated.

Step 6: Top and Bake
Sprinkle mozzarella evenly over top. Bake at 400°F for 15–20 minutes until cheese is golden and bubbling. Let rest 5 minutes before serving.

Why You’ll Love This Recipe

Flavor Explosion: Savory chicken, aromatic garlic, and tender broccoli in a creamy, cheesy delight.

Quick and Easy: Ready in under an hour with simple steps and pantry staples.

Family-Friendly: Loved by kids and adults—no odd ingredients, just wholesome goodness.

Versatile: Swap veggies or cheeses to match your dietary preferences.

One-Dish Meal: Complete dinner in a casserole—less clean-up, more time together.

Mistakes to Avoid & Solutions

Soggy Pasta:
Don’t overcook the pasta. Slight al dente ensures it won’t turn mushy during baking.

Runny Sauce:
Cook sauce until it thickens enough to coat a spoon. Let it simmer before combining ingredients.

Undercooked Chicken:
Brown chicken on medium–high for a crispy exterior, and make sure cubes are cooked through before proceeding.

Overbaked Broccoli:
Blanching the broccoli first ensures it stays bright, tender, and not rubbery after baking.

Burned Cheese Topping:
If cheese browns too quickly, cover loosely with foil during the last 5 minutes of baking.

Serving and Pairing Suggestions

Serve straight from the casserole dish for a cozy family meal

Add a crisp salad with vinaigrette for balance

Pair with garlic bread or warm dinner rolls

Offer a glass of chilled white wine, iced tea, or sparkling water

Great for buffet-style gatherings—slice portions or spoon into bowls

Storage and Reheating Tips

Storage:

Cover and refrigerate leftovers for up to 3 days

Reheat:

Oven: Reheat at 350°F (175°C) for 10–12 minutes until warmed through

Microwave: 1–2 minutes per serving, stirring halfway for even heat

Freezing:

Freeze cooled portions in airtight containers for up to 2 months

Thaw overnight in the fridge before reheating

FAQs

1. Can I use whole wheat or gluten-free pasta?
Yes, cook it al dente and follow the same steps for best texture.

2. Can I replace half-and-half with cream?
Absolutely, cream creates a richer sauce but may be heavier, so adjust seasoning accordingly.

3. What other vegetables work here?
Try spinach, peas, mushrooms, or diced zucchini—add during sauce making.

4. Can this be made ahead?
Yes! Assemble and refrigerate, then bake up to a day later. Adjust baking time to 25–30 minutes.

5. How do I make it lighter?
Use low-fat milk and cheese, and reduce butter by half—flavor stays intact.

Tips & Tricks

Shred cheeses from blocks for better melt and flavor

Use a glass baking dish to monitor browning

Let pasta cool slightly before mixing to prevent clumping

Stir in a pinch of nutmeg for warmth and depth

For crispier top, broil for 1 minute at the end (watch carefully)

Recipe Variations

Mexican Style Bake
Swap Italian seasoning for taco seasoning, add black beans and corn, top with pepper jack or cheddar, and serve with salsa and sour cream.

Chicken Alfredo Bake
Use Alfredo sauce instead of cream sauce, double Parmesan, add spinach, and omit broccoli.

Pesto Chicken and Broccoli Bake
Stir in ½ cup pesto into the cheese sauce and sprinkle fresh basil before serving.

Vegetarian Version
Skip chicken, use extra broccoli, mushrooms, or cauliflower florets for a veggie-packed dish.

Final Thoughts

The casserole dish sat nearly empty on the counter, still warm, with a lone scoop resting in the corner. My husband offered to do the dishes, and I sat at the table for a moment longer, watching the kids play on the rug.

Meals like this one—Cheesy Chicken and Broccoli Pasta Bake—aren’t about impressing anyone. They’re about feeding the people you love, using what you have, and maybe even making a memory along the way. It’s the kind of dish you bring to a neighbor, serve to a friend, or quietly enjoy after a long day. And in my kitchen, those are the recipes that always get made again.

Cheesy Chicken And Broccoli Pasta Bake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Main Ingredients
3 boneless skinless chicken breasts, cut into 1-inch cubes
2 medium heads broccoli, chopped into bite-sized pieces
16 oz penne pasta
Sauce Ingredients
1 Tbsp olive oil
2 Tbsp unsalted butter
1 medium yellow onion, diced
2 tsp minced garlic
2 Tbsp all-purpose flour
1 tsp Italian seasonings
1 tsp kosher salt
½ tsp black pepper
1 cup milk
1 cup low-sodium chicken stock
½ cup half-and-half
½ cup grated Parmesan cheese
1½ cups shredded mozzarella cheese

Instructions

Step 1: Prep Broccoli and Pasta
Preheat oven to 400°F. Spray casserole dish. Boil water, blanch broccoli for 2 minutes, drain, cool, and chop. Cook penne, drain, and set aside.

Step 2: Cook the Chicken
Sauté chicken in olive oil over medium-high heat for 6–7 minutes until browned. Remove and set aside.

Step 3: Build the Sauce
In same skillet, melt butter. Cook onion and garlic for 3–4 minutes. Stir in flour, seasoning, salt, and pepper; cook 1–2 minutes.

Step 4: Add Liquids and Cheese
Add milk and stock, stir until bubbly. Mix in half-and-half and Parmesan. Cook until thickened, about 2–3 minutes.

Step 5: Combine and Assemble
Add chicken and broccoli to sauce. Transfer to casserole dish, fold in pasta until well coated.

Step 6: Top and Bake
Top with mozzarella. Bake 15–20 minutes until golden and bubbling. Rest 5 minutes before serving.