Baked Chicken and Broccoli Pasta

baked pasta chicken broccoli in a grey dish.

Baked Chicken and Broccoli Pasta

This Creamy Baked Chicken and Broccoli Pasta Casserole is comfort food at its best—rich, cozy, and full of flavor. Tender penne pasta, juicy chicken, and broccoli are all wrapped in a luscious, cheesy alfredo sauce that’s guaranteed to be a crowd favorite. Perfect for weeknight dinners or potlucks!

Course Pasta

Cuisine American

Keyword broccoli chicken pasta bake, chicken broccoli and pasta bake, chicken broccoli pasta bake, chicken broccoli pasta casserole, Creamy Chicken Broccoli Pasta Bake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Servings

Calories 507kcal

Author Maria Doss

Equipment

9x13 inch baking dish

Ingredients

1 pound penne pasta
3 to 4 cups broccoli florets
2 tablespoons olive oil
1 pound bonless 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
½ teaspoon ground black pepper
1 ½ cups grated parmesan, divided
1 ½ cups shredded mozzrella

Instructions

Bring a large pot of water to a boil, then add one teaspoon salt and pasta. Stir occasionally and cook for 2 minutes less than the time suggested on the package. Add the broccoli florets and cook for 10 seconds. Drain the pasta and broccoli.
Preheat oven to 350°F and grease a 8x13 inch rectangle baking dish with cooking spray.
Heat olive oil in a large pot over medium-high heat. Add the chicken in a single layer and cook until the bottom is golden brown, 3 to 4 minutes.
Add the garlic and butter, cooking while stirring the chicken for about one minute. Then, stir in the flour and cook, stirring constantly, for 2 minutes.
Add the milk, heavy cream, Italian seasoning, black pepper, and the remaining 3 teaspoons of salt. Stir occasionally and bring the mixture to a boil. After 3 to 4 minutes, the sauce will thicken slightly.
Stir in one cup of the parmesan cheese and stir until cheese melts. Remove pot from heat and stir in the cooked pasta and broccoli.
Transfer to the prepared baking dish and spread evenly. Top with the mozzarella cheese and remaining ½ cup parmesan.
Bake for 25 to 30 minutes, or the top is bubbly and golden. Serve!

Notes

Undercook the pasta by 2 minutes to prevent it from becoming mushy as it bakes.

Cut broccoli into large florets.

Skip heavy cream and use 5 cups of whole milk.

Nutrition