Cheesy Chicken Broccoli Pasta Bake

Sometimes you just need a big pan of comfort food on the table with plenty for seconds. This Cheesy Chicken and Broccoli Pasta Bake is brimming with tender chicken, plenty of broccoli and pasta, and a creamy, cheesy alfredo sauce that bubbles and browns to perfection in the oven. I come back to it every time I need a crowd-pleasing dinner that feels homey and special.

I first baked this for a neighbor recovering from surgery and had to make a double batch at my house so we would not miss out. It is now a bright spot in my fall and winter rotation.

Ingredients

• Boneless skinless chicken breasts: for lean hearty bites use fresh chicken if possible for juiciness
• Broccoli: for crunch and color choose medium heads with tight green florets for best flavor
• Penne pasta: holds sauce well any short shape like rigatoni or rotini also works just as well
• Olive oil: for sautéing use extra virgin for a grassy note or classic for gentle flavor
• Unsalted butter: lets you control the salt and gives the sauce a rich backbone
• Yellow onion: diced fine so it melts into the sauce choose a heavy onion without bruises
• Minced garlic: essential for full flavor look for firm unblemished cloves
• All-purpose flour: thickens the sauce sift for lump-free cooking
• Italian seasonings: for robust herby depth use a fresh blend for best aroma
• Kosher salt: seasons every layer use flaky salt for a clean salty hit
• Black pepper: brings warmth freshly cracked gives a brighter note
• Milk: makes the sauce creamy whole milk is especially rich
• Low-sodium chicken stock: adds body and umami opt for a quality boxed or homemade version
• Half-and-half: deepens the sauce without making it too heavy
• Parmesan cheese: brings sharpness and savor always grate fresh for best melt
• Shredded mozzarella cheese: for that classic stretchy cheese top buy a brick and grate yourself for soft melt

Step-by-Step Instructions

Prep the Oven and Pan:

Set your oven to four hundred degrees Fahrenheit and generously grease a nine by thirteen inch baking dish with oil spray so the golden crust never sticks

Blanch and Chop the Broccoli:

Slice each head of broccoli into quarters to keep pieces hearty and crisp Cook them in boiling water for just two minutes stop while still vivid green Cool and chop to bite size so every forkful holds a pop of vegetable

Boil the Pasta:

Using the same pot to save on dishes cook the penne just until al dente and drain to prevent mushy pasta in your bake

Brown the Chicken:

Heat olive oil in a large deep skillet Once shimmering add the cubed chicken Let it sizzle for about six to seven minutes moving only occasionally so the pieces brown without overcooking Remove before fully cooked since they finish in the oven

Sauté the Aromatics:

In the same skillet melt unsalted butter then add diced onion and garlic Stir regularly so they soften into a fragrant base about three to four minutes

Build the Roux and Season:

Sprinkle in flour and Italian seasonings salt and pepper Stir thoroughly letting the flour bubble away its rawness for a minute or two until the mixture smells toasty

Create the Cream Sauce:

Pour in milk and chicken stock all at once Scrape the pan base and bring to a simmer When bubbling add the half and half cubed chicken and broccoli Let it return to a simmer so everything gets coated in sauce

Combine in the Baking Dish:

Transfer this mixture into the prepared baking dish then stir in your cooked pasta right in the pan so all is evenly mixed

Top with Cheeses:

Evenly scatter parmesan and mozzarella all over the top for classic bubbly coverage

Bake to Golden Perfection:

Slide the dish into the oven for fifteen to twenty minutes until the top is bubbling and tinged with gold Let it sit five minutes so it slices neatly

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The way mozzarella melts into golden pools is my favorite part of the dish My kids usually circle the table waiting for the cheese to hit just that right toast I always sneak the crispy edges on my plate for myself

Storage Tips

Refrigerate any leftovers in an airtight container for up to three days Reheat in a microwave or low oven covered with foil for best texture If you need to freeze portion into single servings and wrap tightly so nothing dries out Pasta and cheese bakes generally reheat best if not overcooked the first time

Ingredient Substitutions

This recipe is forgiving If you are out of penne swap for fusilli or farfalle For a lighter option use rotisserie chicken left over from another meal You can also replace half-and-half with more milk for a slightly less rich sauce and cheddar or fontina cheese instead of mozzarella gives another twist

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Serving Suggestions

This is a meal on its own but you can pair it well with a simple green salad or garlic bread I often set out some fresh lemon wedges so each plate can get a squeeze for brightness Leftovers work well in packed lunches and even tucked into a crusty roll

Cultural and Historical Context

Pasta bakes show up in kitchens from Italy to America as cozy family fare Bringing together chicken broccoli and pasta with a creamy sauce feels familiar because so many families rely on these staples Across generations we find ways to turn a few simple ingredients into dishes that mean home

Recipe FAQs

→ Can I use a different type of pasta?

Yes, penne is recommended for its shape, but ziti, rigatoni, or rotini all work well and hold the creamy sauce beautifully.

→ How do I know when the bake is done?

The top will be lightly golden and bubbly, and the cheese melted—typically after 15-20 minutes in a 400°F oven.

→ Can I substitute chicken with another protein?

Diced turkey or cooked ham can be used as alternatives. Adjust cooking times as needed to ensure thorough heating.

→ What’s the best way to reheat leftovers?

Cover and reheat in a moderate oven (325°F) until hot throughout, or microwave individual portions on medium power.

→ How can I add more flavor?

Try adding red pepper flakes, fresh herbs like basil or parsley, or a mix of cheeses such as cheddar or provolone.