Chicken and Broccoli Pasta Bake

This Chicken and Broccoli Pasta Bake is a comforting and hearty dish that combines tender, juicy chicken, broccoli florets, and pasta, all baked in a creamy, cheesy sauce. Cooked in one pan, this is the perfect meal for busy weeknights that the whole family will love!

When it comes to a pasta bake this one is hard to beat. It’s deliciously creamy, cheesy dish packed with tender pieces of broccoli floret and seared chunks of chicken. I find that the biggest issue with creamy pasta dishes is they dry out and the sauce changes texture if it sits too long. This is not a problem with this chicken and broccoli pasta bake, it remains creamy and delicious for days after baking, so it’s a great dish to make and keep in the fridge for easy meals for your family throughout the week. This is also a great dish to make and bring for someone who is under the weather or has a new baby.

Why You Will Love This Chicken and Broccoli Pasta Bake

It requires simple ingredients that are available at any local grocery store.
Who doesn’t love a complete meal cooked in a casserole dish, ready in 30 minutes?
This creamy comfort food can be made a couple of days ahead for easy meal prep.
You will love how customizable this easy casserole is by using your favorite vegetables.
This creamy chicken broccoli pasta bake can easily be modified to be dairy-free, gluten-free, grain-free, Paleo and Keto

Ingredients You Need

Chicken breast: You can use boneless, skinless chicken breast or boneless, skinless chicken thighs. Using leftover chicken is also a great option.
Butter: For dairy-free options, you can use vegan butter, olive oil, and avocado oil.
Seasonings: A delicious blend of paprika, garlic powder, onion powder, oregano, sea salt, and black pepper makes the chicken incredibly flavorful. Check below for spice modification suggestions.
Penne pasta: I love penne pasta for this recipe, but other good options are ziti, farfalle, rigatoni, or your favorite short-cut pasta.
Broccoli florets: I recommend chopping the fresh broccoli into tiny pieces so it cooks evenly, and you get a bite of broccoli spread evenly throughout. You can also use frozen broccoli.
Fresh garlic: Finely mincing the garlic will release all the delicious flavors. You can also use pre-minced garlic for added convenience.
Flour: You can use regular flour or gluten-free flour to make this thick and creamy.
Whole milk: Whole milk will give a delicious, rich, creamy flavor to this chicken and broccoli pasta recipe, but you can use any milk, especially dairy-free.
Heavy cream: You can also use half-and-half or canned coconut cream as a dairy-free option.
Parmesan Cheese: Parmesan is not to be skipped, in my opinion. It gives a strong, umami cheese flavor that is to die for! You can also use dairy-free Parmesan cheese.
Mozzarella Cheese: Shredded mozzarella cheese is a mild and creamy cheese that blends really well with all the flavors. You can also use white cheddar cheese or Monterey Jack.
Fresh Parsley: A garnish of freshly chopped parsley is delicious and gives a beautiful color pop.

Kitchen Tools You Will Need

Casserole/Baking Dish
Large Pot or Dutch Oven
Colander
Cutting Board
Sharp Knife
Wooden Spoon
Colander
Large Bowl

How to Make This Chicken and Broccoli Pasta Bake

Preheat the oven and lightly grease a baking dish.
Cut the chicken lengthwise into two pieces. In a small bowl, stir together the seasonings. Generously season the chicken all over so they are well coated.
Add the butter to a nonstick skillet on medium heat. Add in the raw chicken and cook until golden brown in color, and then flip and cook until the chicken is cooked through. Set the chicken aside on a plate.
Bring a large pot of salted water to a boil. Add in the pasta and cook until three minutes before done, add in the broccoli florets, and continue to cook until the pasta is al dente. Pour the pasta and broccoli into a colander.
To the pot, add the butter and melt over medium-high heat. Add the garlic to cook for one minute, and then whisk in the flour. Pour in the milk and cream, salt and pepper, and whisk until it begins to thicken. Add in 1 cup of parmesan and 1 cup of mozzarella and stir until the cheese has melted into the sauce.
Cut the chicken into small bite-sized pieces.
Add the broccoli, pasta, and diced chicken to a large bowl. Pour the sauce over the top and stir until well combined. Pour the mixture into the baking dish and sprinkle the remaining cheese on top. Transfer to the oven to bake for approximately 15 minutes until the pasta is bubbly and the dish is golden brown on top. Remove from the oven and garnish with chopped parsley.

How To Modify

You can use chicken thighs instead of chicken breasts. And for an added layer of convenience, you can use pre-cooked chicken, like leftover rotisserie chicken. You’ll just want to mix it with all the spices for the full flavor.
Get creative with your spices! Add spice to it with cayenne or chili powder, and switch up the herbs. Try a mix of Italian seasoning like basil, thyme, or rosemary for delicious results.
Try adding other veggies, like bell peppers, mushrooms, cauliflower, green beans, or asparagus, to name a few.

Dietary Customizations

To make this gluten-free, gluten-free pasta or grain free pasta will work great, but it might not work as well for meal prep because the consistency can get weird after a day or so. Also, you can use one-for-one gluten-free flour or tapioca flour, and it will be thick and creamy just like you want it.
Switch up the milk in any way that you want to for the cream sauce. You can use almond milk, coconut milk, or cashew milk to make it dairy-free.
If you want to use different cheese, try white or regular cheddar cheese. You can get fancy and use Asiago or Pecorino Romano for the Parmesan swap.
Skip the Chicken to make this vegetarian

Advanced Prep

Making this chicken and broccoli pasta bake in advance is a great way to save time on busy days. You can even make a double batch and freeze one for an easy weeknight dinner later on. Follow the recipe steps according to the recipe card below. Once everything is combined in the baking dish, cover it tightly with plastic wrap or aluminum foil. Store the assembled dish in the refrigerator for up to 2 days or in the freezer for up to 3 months before baking. When you’re ready to cook, preheat the oven to 400 degrees F. Remove the plastic wrap or foil and bake for 15-20 minutes or until the dish is heated through. Note…if it was frozen, you’ll want to thaw it in the fridge a day or so in advance.

Storing Leftovers

Bring the leftovers to room temperature before storing them in an airtight container in the fridge. They will last for 3-4 days in the fridge, or for an extended time, you can store them in the freezer for up to 3 months. Be sure to wrap it well with plastic wrap or store it in a freezer-safe container and label it well. To reheat for next time, warm in the oven at 350 degrees F for about 20 minutes, or until warmed through. You can also microwave individual servings for a minute or two. You may need to add a splash of milk or chicken broth to bring the creamy sauce back to life.

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If you make this Chicken and Broccoli Pasta Bake recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!