Creamy Chicken Broccoli Pasta Bake: Weeknight Hero

You know that moment when you open the fridge, see leftover chicken, and consider your options? This recipe turns that “meh” moment into a standing ovation.

We’re talking a cheesy, velvety, crispy-topped bake that feeds a crowd and still tastes great tomorrow.

It’s fast, it’s hearty, and it doesn’t require a culinary degree. Just one pan, big flavor, and dinner that makes everyone stop scrolling and start eating.

Why You’ll Love This Recipe

This is comfort food with a plan: tender chicken, al dente pasta, and vibrant broccoli folded into a creamy sauce that actually coats every bite.

It’s a smart way to use leftover chicken or rotisserie shortcuts without sacrificing quality.

The sauce is silky, the top is golden, and the flavors are balanced—savory, slightly garlicky, and pleasantly rich. Bonus: it’s flexible enough to adapt to your pantry and weeknight chaos.

Servings, Prep time, Cooking time, Calories

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Calories: Approximately 560 per serving (varies by cheese and pasta)

Creamy Chicken Broccoli Pasta Bake: Weeknight Hero

Recipe by Wendy CarterCourse: Chicken, Dinner, Pasta

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

560

kcal

Ingredients

• 10 oz short pasta (penne, rotini, or shells)

• 2 cups cooked chicken, shredded or cubed (rotisserie works)

• 3 cups broccoli florets (fresh or frozen, thawed)

• 2 tbsp olive oil or butter

• 1 small yellow onion, finely diced

• 3–4 cloves garlic, minced

• 2 tbsp all-purpose flour

• 1 3/4 cups milk (whole or 2%)

• 1/2 cup low-sodium chicken broth

• 1/2 cup heavy cream (or sub half-and-half)

• 1 tsp Dijon mustard

• 1/2 tsp dried Italian seasoning

• 1/2 tsp kosher salt (plus more to taste)

• 1/2 tsp black pepper

• 1/4 tsp red pepper flakes (optional)

• 1 cup shredded mozzarella

• 3/4 cup grated sharp cheddar

• 1/3 cup grated Parmesan, divided

• 1/2 cup panko breadcrumbs

• Fresh parsley or chives, chopped (optional garnish)

Step-by-Step Instructions

• Preheat and prep. Heat your oven to 375ºF (190ºC). Grease a 9×13-inch baking dish or similar casserole pan.
• Cook the pasta. In a large pot of well-salted boiling water, cook pasta to just shy of al dente (1–2 minutes less than package). In the last 2 minutes, add broccoli to the pot. Drain and set aside.
• Sauté aromatics. In a large skillet, warm olive oil or butter over medium heat. Add onion; cook 3–4 minutes until translucent. Stir in garlic; cook 30 seconds until fragrant.
• Make a quick roux. Sprinkle flour over onions and garlic. Stir for 1 minute to cook off raw flour taste.
• Build the sauce. Slowly whisk in milk, then chicken broth. Add heavy cream. Bring to a gentle simmer, whisking until smooth and slightly thickened, 3–5 minutes.
• Season it right. Whisk in Dijon, Italian seasoning, salt, pepper, and red pepper flakes if using. Taste and adjust—this is your flavor foundation.
• Add the cheese. Off heat, stir in mozzarella, cheddar, and half the Parmesan until melted and glossy.
• Combine. In a large bowl (or the pasta pot), toss cooked pasta, broccoli, chicken, and the cheese sauce until everything is well coated.
• Assemble. Transfer mixture to the greased baking dish. In a small bowl, mix panko with the remaining Parmesan and a drizzle of olive oil. Sprinkle evenly over the top.
• Bake. Bake 18–22 minutes until bubbling around edges and the top is golden. If you want extra crunch, broil 1–2 minutes—watch closely.
• Rest and serve. Let the bake rest 5 minutes to set. Garnish with fresh parsley or chives. Serve hot and accept compliments graciously.

Tips for Storing & Reheating

• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: Oven at 350°F (175°C) for 15–20 minutes with a splash of milk or broth to revive creaminess. Microwave individual portions in 60–90 second bursts, stirring halfway.
• Crunch rescue: Add a sprinkle of fresh panko and Parmesan before reheating to bring back the crisp top, IMO totally worth it.

Wholesome Benefits

• Protein-packed: Chicken provides essential amino acids to keep you full and energized.
• Veg-forward: Broccoli brings fiber, vitamin C, vitamin K, and that satisfying bite.
• Calcium boost: Dairy delivers calcium and vitamin D (if fortified) for bone health.
• Balanced meal: Carbs, protein, and fats in one dish—no complicated sides required.

Nutrition Stats

Per serving (estimated for 6 servings):

• Calories: ~560
• Protein: ~34g
• Carbohydrates: ~48g
• Fat: ~24g
• Fiber: ~4g
• Sodium: ~780mg

Numbers will vary with different cheeses, milk choices, and pasta types.

Use whole-wheat pasta to bump fiber, or lighten dairy to trim calories if that’s your vibe.

What to Avoid

• Overcooking pasta: It continues to cook in the oven; start slightly under al dente.
• Skipping the roux: The flour step prevents a thin, watery sauce—don’t rush it.
• Under-seasoning: Taste the sauce before baking. If it’s bland now, it’ll be bland later. FYI, cheese adds salt, so balance smartly.
• Drowning in liquid: Too much broth or milk will sabotage creaminess.
  

  Stick to the amounts or reduce slightly if using very watery broccoli.

• Burning the top: Broil only at the end and watch like a hawk—distraction equals charcoal.

Variations You Can Try

• Bacon ranch twist: Add 4 slices crispy bacon, crumbled, and 1 tsp ranch seasoning to the sauce.
• Mushroom lover’s: Sauté 8 oz sliced cremini with the onions; add a splash of white wine before the milk.
• Lighter spin: Use half-and-half instead of cream, reduce cheese by 1/3, and swap panko for crushed almonds.
• Gluten-free: Use GF pasta and a 1:1 GF flour blend for the roux. Choose GF panko.
• Spicy kick: Stir in 1–2 tsp hot sauce or a pinch of cayenne and swap cheddar for pepper jack.
• Pesto pop: Swirl in 2 tbsp basil pesto to the sauce for herbaceous depth.
• Veg swap: Sub half the broccoli with peas, spinach, or roasted red peppers for color and sweetness.

FAQ

Can I use raw chicken instead of cooked?

Yes, but cook it first. Cube and sear in a skillet with salt and pepper until just cooked through, then proceed.

Adding raw chicken straight to the bake risks uneven cooking—hard pass.

What pasta shape works best?

Short, ridged shapes like penne, rotini, or fusilli hold sauce best. Avoid delicate shapes that turn mushy or long noodles that tangle and dry out.

Can I make it ahead?

Assemble up to the breadcrumb step, cover, and refrigerate for 24 hours. Add 5–10 minutes to the bake time and check for bubbling.

Sprinkle breadcrumbs right before baking for max crunch.

How can I make it extra creamy?

Increase cream to 3/4 cup, add an extra 1/2 cup mozzarella, and don’t overbake. A small splash of pasta cooking water can also help emulsify the sauce.

Is there a lower-sodium option?

Use low-sodium broth, skip added salt until after tasting, and choose part-skim cheeses. You can also reduce Parmesan, which is naturally salty.

Can I skip the panko?

Sure.

Top with extra cheese for a melty lid or use crushed crackers for a nostalgic vibe.

End Notes

This Creamy Chicken Broccoli Pasta Bake is the reliable dinner you’ll keep coming back to—simple steps, everyday ingredients, and a pay-off that feels like a cheat code.

Keep the base recipe in your rotation, then riff with whatever’s in the fridge. When life gets busy, this is the dish that shows up big: creamy, cozy, and downright crowd-pleasing.

Now go preheat that oven and make your kitchen smell like victory.