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Cheesy Baked Chicken Broccoli Pasta - Comforting, Easy, and Family-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces short pasta (penne, rotini, or shells)
  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • Broccoli: 4 cups small florets (about 1 large head)
  • Cheese: 2 cups shredded mozzarella, 1 cup shredded sharp cheddar, 1/2 cup grated Parmesan
  • Dairy: 2 cups milk (whole or 2%), 1 cup low-sodium chicken broth, 2 tablespoons cream cheese (optional for extra creaminess)
  • Butter and flour: 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
  • Aromatics: 3 cloves garlic (minced), 1 small onion (finely chopped)
  • Seasonings: 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika (optional), salt, black pepper, red pepper flakes (optional)
  • Oil: 1–2 tablespoons olive oil
  • Optional topping: 1/2 cup panko breadcrumbs mixed with 1 tablespoon olive oil

Method
 

  1. Prep and preheat: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil.
  2. Cook the pasta: Boil the pasta until just shy of al dente, about 1–2 minutes less than the package suggests. Reserve 1/2 cup pasta water, then drain.
  3. Blanch the broccoli: In the same boiling water, cook the broccoli florets for 1–2 minutes until bright green and crisp-tender. Drain and set aside.
  4. Cook the chicken: Pat the chicken dry. Season with salt, pepper, Italian seasoning, and smoked paprika. Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Sear the chicken until golden and cooked through (165°F/74°C), about 4–6 minutes per side for breasts, 6–8 for thighs. Rest 5 minutes, then cut into bite-size pieces.
  5. Sauté aromatics: In the same skillet, lower the heat to medium. Add 1 tablespoon butter if the pan is dry. Cook the onion for 3–4 minutes until soft, then add garlic for 30 seconds until fragrant.
  6. Make the sauce: Add remaining butter to the skillet. Stir in flour and cook 1 minute, stirring constantly. Slowly whisk in the chicken broth, then the milk. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened.
  7. Flavor and cheese it up: Whisk in Dijon, a pinch of red pepper flakes if using, and season with salt and black pepper. Off the heat, stir in cream cheese (if using) until smooth. Add 1 cup mozzarella, 1/2 cup cheddar, and 1/4 cup Parmesan. Stir until melted. If the sauce seems too thick, loosen with a splash of pasta water to a creamy, pourable consistency.
  8. Combine: In a large bowl (or the pot you used for pasta), mix the pasta, broccoli, and chicken. Pour in the cheese sauce and toss to coat evenly. Taste and adjust seasoning.
  9. Assemble: Transfer to the baking dish. Top with remaining mozzarella, cheddar, and Parmesan. For extra crunch, sprinkle the oiled panko on top.
  10. Bake: Bake uncovered for 18–22 minutes, until bubbling and golden at the edges. For a deeper crust, broil for 1–2 minutes at the end, watching closely.
  11. Rest and serve: Let it rest 5–10 minutes so the sauce sets slightly. Garnish with black pepper or chopped parsley if you like. Serve warm.