Creamy Chicken Broccoli Pasta Bake is made with chunks of chicken, your favorite pasta, broccoli all wrapped up in a creamy Alfredo sauce. Make this cheesy casserole ahead of time and pop in the oven before dinner.
Chicken Pasta Broccoli Alfredo Baked Casserole
A delicious casserole that will leave your family feeling satisfied! Pasta is comfort food and this creamy chicken broccoli pasta is no exception. All that cheesy goodness along with chunks of chicken is just pure deliciousness. This dish is a hit ever since it was published ---> Quick weeknight dinner idea!
My favorite part? It can be assembled ahead of time and then baked when it's dinner time. Cozy and comforting pasta dishes are always a family favorite around here like the creamy salmon pasta. Better yet if loaded with carbs, chicken, broccoli, cheese and creamy alfredo!
It is made from scratch with real ingredients without cream soup, rice or cream cheese. Have you tried this one pot chicken broccoli alfredo?
Pastas are always delicious and one of my favorite way is to make in instant pot, it is one pot and easy clean up and a great kid friendly option.
This recipe might not be an instant pot recipe like the Tomato cream sauce pasta or a super quick one like the Garlic butter ramen noodles, but it is a great family friendly recipe that is fabulous for weeknight dinner or served at a gathering.
Tips for success
Use any short pasta shape : Penne, bow tie, ziti or Rigatoni can be used.
Broil for the last couple of minutes. This gives a slightly charred look to the cheese and is more of presentation purposes.
Use leftover rotisserie chicken instead - Use about 3 cups of chopped leftover rotisserie chicken instead. Stir chicken along with pasta and broccoli along with sauce.
Do not overcook pasta - Cook pasta only until al dente.
Can I make this ahead of time?
Absolutely! After pasta is tossed with the sauce, let cool completely. Assemble as instructed, cover well with foil, refrigerate and bake when you want to serve (add an additional 5 to 10 minutes of cooking time).
Can I freeze this baked dish?
Yes, this dish can be fully prepared and then frozen before baking. To use a frozen bake, I pull it out of the freezer in the morning and bake in the evening. If the pasta is slightly frozen and you will need to increase the baking time by few minutes.
What type of pasta to use?
We used penne, but any bite size noodle like farfelle, ziti, elbow macaroni, rotini, fusilli, rotelle or rigatoni will work.
What type of chicken to use?
Chopped boneless, skinless chicken thighs, breasts or tenderloins will be perfect. We have sometimes used chopped leftover rotisserie chicken with great success.
Can I use frozen broccoli?
Sure can! Cook frozen broccoli (do not thaw) in boiling water for 1 to 2 minutes. This thaws and heats the broccoli without overcooking.
Key Ingredients:
Pasta – Bowtie, penne or rotini are great options
Chicken – Boneless, skinless chicken thighs or breast
Dairy - Milk, heavy cream and butter
Cheese – Mozzarella and parmesan
Aromatics – Garlic
Seasonings – Salt and pepper
Flour - All purpose flour
Variations
Pasta - Use any hearty pasta like penne, bow tie, fettuccini, thick spaghetti or ziti
Cheese - Switch it up with pepper jack, colby, Mexican blend or gouda.
Meat - Use leftover rotisserie chicken, turkey or simply skip chicken.
Veggies - Switch it up with peas, cauliflower or asparagus.
How to make?
Cook pasta and broccoli - Cook the pasta al dente according to the package directions. Add the broccoli florets to the boiling water for the last two minutes and drain.
Cook chicken - Cook chopped chicken cubes in some olive oil, until golden on both sides. Transfer to a bowl.
Make alfredo sauce - Melt butter in the same pan, saute chopped garlic and the some all purpose flour. Stir in milk, heavy cream, salt, pepper and bring to gentle boil, stirring occasionally. Stir in chicken and part of the mozzarella and parmesan cheese, stir until cheese is melted.
Assemble and bake - Stir in cooked pasta and broccoli, transfer to a rectangle baking pan, top with remaining mozzarella and bake at 375°F for about 15 to 20 minutes.
How to serve?
Here are a few suggestions to serve along with baked pasta with chicken for dinner:
or just a good rustic bread and a side salad.
How to store?
In refrigerator - Casserole can be stored in the refrigerator for 4 to 5 days. For convenience, I like to divide the leftovers into smaller portions and store in seperate containers. I can simple re heat one or two portions in the microwave (adding a sprinkling of mozzarella on top before re heating freshens it a bit – a little extra cheese ain’t gonna hurt!) when needed.
Recipe FAQ
The casserole is baked uncovered, until the cheeses have melted.
Absolutely! Just skip the chicken in the recipe and proceed as per instructions.
Chicken Broccoli Pasta Bake without Cream Soup
Ingredients
- 8 ounce pasta bow tie / penne / rotini
- 1 large head broccoli cut into medium florets
- 2 tablespoon olive oil
- 10 to 14 ounces boneless skinless chicken breast or thighs (cut into bite size cubes)
- 2 tablespoons butter salted or unsalted
- 2 large garlic chopped
- 1 and ½ tablespoons all purpose flour
- 1 and ½ cups milk
- ½ cup heavy cream
- ¾ teaspoon salt or as required
- ½ teaspoon ground black pepper
- 1 and ½ cups shredded mozzarella cheese divided
- ½ cup parmesan cheese
Instructions
- Cook the pasta al dente according to the package directions. Add the broccoli florets to the boiling water for the last two minutes of cooking the pasta. Drain pasta and broccoli and set aside.
- Pre heat oven to 375°F and have a standard rectangular baking pan ready.
- Heat olive in a large skillet over medium high heat. When hot, add chicken in a single layer, cook for about 2 minutes, turn over and continue cooking for an additional couple of minutes (if using small pan, then cook chicken in two batches). Transfer chicken to a plate (chicken might not be fully cooked at this point).
- Reduce heat to medium, add butter and chopped garlic. Cook, stirring for about two minutes, until garlic begins to turn golden and then stir in all purpose flour. Cook for one to two minutes, stirring constantly, until the raw smell goes off.
- Stir in milk, heavy cream, salt and black pepper. Cook, stirring occasionally, until the liquid comes to a gentle boil. Stir in chicken, ½ cup mozzarella and parmesan. Stir for about 1 minute, until cheese is melted and sauce looks smooth. Remove from heat.
- Assemble and Bake - Stir in cooked pasta and broccoli, transfer to the baking pan, spread evenly and sprinkle remaining 1 cup mozzarella on top.
- Bake for about 15 minutes and then turn on broil mode continue cooking for 2 to 3 minutes for the top to get some color (do not let it get darker, just a few brown spots is good).
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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