Baked Chicken and Broccoli Pasta

This Baked Chicken and Broccoli Pasta is the ultimate comfort food—tender pasta, juicy chicken, and crisp-tender broccoli all tossed in a creamy, cheesy sauce and baked until golden and bubbly. It’s easy to make, packed with flavor, and perfect for a cozy weeknight dinner or meal prep for the week ahead.

The first time I made Baked Chicken and Broccoli Pasta, it was one of those throw-everything-in-a-dish kind of nights. I had leftover rotisserie chicken, some broccoli, and a half-box of pasta. I whipped up a quick cream sauce, tossed it all together with cheese, and into the oven it went. My husband called it “grown-up mac and cheese,” and my daughter asked if we could eat it “every Monday forever.” It’s now one of our go-to dinners that never gets old.

Why You’ll Love Baked Chicken and Broccoli Pasta

• Creamy & Cheesy without being heavy

• Great for Leftovers – reheats like a dream

• One Dish Wonder – easy to prep, easy to clean

• Kid-Friendly and Veggie-Packed

Ingredients Notes For Baked Chicken and Broccoli Pasta

• Pasta: Penne, rotini, or shells hold the sauce best

• Cooked Chicken: Rotisserie, grilled, or leftover chicken works perfectly

• Broccoli Florets: Fresh or frozen, just blanch before adding

• Butter & Flour: For making the base of a simple roux

• Milk or Half-and-Half: For a creamy sauce

• Shredded Cheese: Cheddar, mozzarella, or a mix—go cheesy!

• Garlic Powder, Salt & Pepper: Basic but essential seasoning

• Parmesan or Breadcrumbs (Optional): For a golden topping

Recipe Steps

1. Cook Pasta & Broccoli: Boil pasta until just al dente, adding broccoli florets in the last 2–3 minutes. Drain and set aside.

2. Make the Sauce: In a large skillet, melt butter and whisk in flour. Cook for 1–2 minutes. Gradually whisk in milk, stirring until smooth and thickened. Add garlic powder, salt, pepper, and shredded cheese. Stir until melty.

3. Combine: Stir in cooked chicken, pasta, and broccoli. Mix well to coat everything in the sauce.

4. Transfer & Top: Pour into a greased baking dish. Top with more cheese or a mix of breadcrumbs and parmesan.

5. Bake: Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top.

6. Serve: Let cool for 5 minutes and serve warm.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze in portions for up to 2 months; thaw and reheat in oven

• Reheat: Warm in the microwave or oven with a splash of milk to loosen the sauce

Variations & Substitutions

• Swap Proteins: Use turkey, ham, or cooked sausage

• Add Veggies: Mushrooms, peas, or spinach work great

• Spice It Up: Add red pepper flakes or a dash of hot sauce to the sauce

Frequently Asked Questions

Can I use jarred Alfredo? Yes—but homemade sauce tastes fresher and more flavorful.

Can I make it ahead of time? Absolutely! Assemble it and store in the fridge, then bake when ready.

Is it okay to use frozen broccoli? Yes—just thaw and pat dry to avoid excess moisture.

This Baked Chicken and Broccoli Pasta is creamy, comforting, and loaded with everything your family loves—all in one easy, cheesy dish! 🧀🥦🍗

Baked Chicken and Broccoli Pasta

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Course: Main Course

Kitchen: American, Comfort Food

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

• ▢ 12 oz 0.75 lbs penne or rotini pasta
• ▢ 2 cups about 1 lb cooked chicken, shredded or chopped
• ▢ 3 cups about 0.75 lbs broccoli florets (fresh or frozen)
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 cups 1 lb milk (whole or 2%)
• ▢ 1 cup 0.5 lbs chicken broth
• ▢ 1 ½ cups 0.75 lbs shredded cheddar cheese
• ▢ ½ cup 0.25 lbs grated Parmesan cheese
• ▢ ½ teaspoon garlic powder
• ▢ Salt and pepper to taste
• ▢ Optional topping: ½ cup breadcrumbs + 1 tablespoon melted butter

Instructions

• Cook Pasta & Broccoli:
• Preheat oven to 375°F (190°C).
• Cook pasta in a large pot of salted boiling water until al dente. In the last 2 minutes, add broccoli to the pot.
• Drain and set aside.
• Make the Cheese Sauce:
• In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
• Slowly whisk in milk and chicken broth. Stir until thickened (3–4 minutes).
• Add garlic powder, salt, and pepper. Stir in cheddar and Parmesan cheeses until melted and smooth.
• Combine Everything:
• In a large bowl or pot, mix the cooked pasta, broccoli, chicken, and cheese sauce until evenly coated.
• Pour into a greased 9x13-inch baking dish.
• Add Topping & Bake:
• (Optional) In a small bowl, mix breadcrumbs with melted butter and sprinkle over the top.
• Bake uncovered for 20–25 minutes, or until bubbly and golden.
• Serve:
• Let rest for 5–10 minutes before serving. Garnish with extra Parmesan or chopped parsley if desired.