This easy, cheesy chicken and broccoli pasta bake is comfort food made simple. It balances pasta, lean protein and plenty of broccoli so you don’t end up with a heavy, pasta-forward dish. Minimal chopping makes it weeknight-friendly, and if you already have seasoned meal-prep chicken on hand, it comes together almost effortlessly. It’s a reliable recipe for dinners and leftovers alike.
Erica’s Thoughts
This recipe fits right into a “cook once, eat twice” approach. If you’ve prepped seasoned baked chicken breasts, this casserole is a great way to use a few extra pieces. It’s essentially a dump-and-bake recipe that only dirties one dish and requires little hands-on time.
Many casseroles are heavy on carbs, but this bake keeps the pasta portion modest while adding plenty of broccoli and lean chicken for balance. Instead of rich creams and lots of butter, the combination of whole milk and melted white cheddar gives a satisfying, creamy finish without being overly heavy. It reheats beautifully, and the straightforward ingredients let the flavor shine—this one quickly became a regular in my rotation.
What You’ll Need to Make Cheesy Chicken and Broccoli Pasta Bake
Elbow macaroni: Elbow macaroni works best, but any short pasta will do.
Milk: Whole milk yields the creamiest result.
Broth: Chicken or vegetable broth—homemade chicken broth adds great flavor.
Garlic: Fresh, minced garlic (the recipe suggests three cloves) gives the best flavor.
Seasonings: Kosher salt, black pepper and Italian seasoning are all you need. If your chicken isn’t already seasoned, consider adding onion powder, garlic powder and smoked paprika.
Chicken: Use seasoned cooked chicken for the best flavor—sheet-pan baked chicken, rotisserie or any pre-cooked chicken works. If using raw chicken, cube, season lightly and add it with the pasta and liquids so it cooks in the casserole.
Broccoli florets: Fresh is preferred but frozen can be used—if using frozen, reduce liquid slightly because frozen veggies contain more moisture.
White cheddar cheese: Use a good-quality block and grate it yourself for the creamiest sauce. Choose mild or sharp to suit your taste.
How to Make Cheesy Chicken and Broccoli Pasta Bake
Preheat and prep
Preheat the oven to 400°F. Grease a 9×13 baking dish and add the uncooked pasta, milk, broth, minced garlic, kosher salt, black pepper, Italian seasoning and a pinch of red pepper flakes if you like heat.
Stir well to prevent sticking
Stir everything thoroughly so the pasta won’t stick during baking. Cover the dish with foil and bake for 20 minutes.
Add the chicken, broccoli and cheese
Remove the foil and stir the pasta. It should be mostly cooked. Add the diced chicken, broccoli florets and about 2 cups of grated white cheddar, reserving roughly 1/2 cup for the topping. Stir until combined and the broccoli is evenly moistened and the cheese begins to melt.
Bake until golden
Sprinkle the remaining grated cheese evenly on top and bake uncovered for another 20 minutes, until the top is golden and bubbly.
Serve hot with a sprinkle of grated parmesan and freshly cracked black pepper. This casserole provides a quick, balanced meal for busy nights and reheats well for lunches and dinners later in the week.
Expert Tips
- Grate a block of cheese yourself for a smoother, creamier sauce.
- Cut broccoli into bite-sized florets so the texture matches the chicken and pasta.
- Keep the dish covered for the first 20 minutes so the pasta cooks through without drying out.
- Use fresh garlic and mince or grate it finely so its flavor disperses evenly.
Variation Ideas
- Veggies: Swap cauliflower for broccoli, or fold in baby spinach or chopped kale at the end.
- Cheese: Try mozzarella, Monterey Jack or pepper jack for a different melt and flavor profile.
- Protein: Add cooked Italian sausage in place of or alongside the chicken.
- Garnish: Finish with fresh herbs like thyme and a drizzle of olive oil for brightness.
FAQs
Yes. Store portions in an airtight container in the refrigerator for 3–4 days. To reheat, add a splash of water or an ice cube, cover and microwave for 1–2 minutes, stirring halfway through to restore creaminess.
Yes. Small or medium shells, pennette, cavatappi or fusilli work well. Whole wheat pasta is a fine substitute.
Use a brown rice or other reliable gluten-free short pasta. Bean-based pastas may not perform the same in this bake.
Yes. Reduce the liquid by about 1/2 cup since frozen broccoli releases extra moisture.
Yes—any mild, melty cheese like mozzarella or Monterey Jack will work.
A big green salad, garlic bread or sautéed green beans pair nicely.
If you love this chicken broccoli pasta bake recipe, you’ll love these other flavorful recipes:
Boursin Orzo Bake with Chicken and Veggies
Pesto Rigatoni with Burst Tomatoes and Burrata Cheese
Marry Me Chicken Tortellini
Nourishing Chicken Kale and Potato Soup
Honey Mustard Chicken Wrap
Crispy Chicken Tender Salad with Parmesan Vinaigrette
Spicy Lasagna Soup
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Cheesy Chicken and Broccoli Pasta Bake
Description
An easy, cheesy one-pan bake that combines pasta, broccoli and seasoned chicken for a balanced, family-friendly dinner that reheats well.
Ingredients
- 8 oz elbow macaroni
- 2 cups whole milk
- 1 cup chicken broth
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- Pinch red pepper flakes (optional)
- 3 cups (14–16 oz) cooked chicken, diced
- 3 cups (about 10 oz) broccoli florets
- 6 oz white cheddar, grated (about 2 1/2 cups total)
- Parmesan cheese for topping
Instructions
- Preheat the oven to 400°F.
- In a greased 9×13 casserole dish, combine the uncooked macaroni, milk, chicken broth, minced garlic, salt, pepper, Italian seasoning and red pepper flakes if using.
- Stir well so the pasta won’t stick. Cover with foil and bake for 20 minutes.
- Remove foil and stir. Add the chicken, broccoli and about 2 cups of the grated cheddar, reserving roughly 1/2 cup for the top. Stir until combined and the cheese begins to melt. Sprinkle the reserved cheese on top and bake uncovered for another 20 minutes until golden and bubbly.
- Serve hot with grated parmesan and freshly cracked black pepper.
Notes
Updated measurements: reduce broth and milk slightly from earlier versions for the best texture. Stick with short pasta shapes like elbow macaroni for the intended result. If the finished bake seems dry after adding chicken and broccoli, stir in up to an additional 1/2 cup milk or broth. Use seasoned cooked chicken for the most flavorful results.
Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Nutrition
- Serving Size: 2 cups
- Calories: 423
- Sugar: 7.8 g
- Sodium: 685.3 mg
- Fat: 14.7 g
- Carbohydrates: 39.1 g
- Fiber: 2.6 g
- Protein: 32.8 g
- Cholesterol: 79.7 mg