This Creamy Chicken Broccoli Pasta Bake is an easy dump-and-bake dinner that's ready to eat in less than 90 minutes. But don't worry - you'll only be actually cooking for 10 minutes! Loaded with broccoli, chicken and cheese this is comfort food at its best - with a heathier twist.
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This recipe is full of all my favorite things: pasta, cheese, chicken, broccoli... and it's one of those recipes that just SO easy to make. Or how about 10 minutes of prep, and then dump it all in a casserole dish and let it cook itself.
And if you loved this - make sure to check out my Sundried Tomato Chicken Pasta as well.
Why you will love this recipe
- It's easy with limited prep before it cooks itself
- A hands off dump and bake recipe - you don't even need to cook pasta
- Creamy, cheesy comfort food for an indulgent dish the whole family will love
- A healthier twist from adding lots of broccoli
- No processed ingredients - we make this entirely from scratch
- Great for using up leftover chicken - just use your leftovers instead of the pan fried chicken
- Perfect to prep ahead - you can prep it 2-3 days ahead, store it uncooked in the fridge, and then just cook it when you're ready
- Perfect to make ahead - it's even more delicious the next day, which makes it a perfect potluck dish
What you need to make it
Ingredient notes & substitutions
- Chicken thigh filets have more flavor than chicken breast, but you can use any cut of chicken without bones
- Leftover chicken can also be used - you can use the same seasoning anyway unless it's already heavily seasoned
- Parmesan cheese can be swapped for similar flavorful types of cheese, like Grana Padano
- Shredded cheese: use a mild cheese that melts well, for example mozzarella
- Fresh parsley can be swapped for frozen parsley
- Butter can be swapped for olive oil or another type of oil
- Penne pasta: you can use any short type of pasta, like fusilli or rigatoni
How to make it
- Grease a baking dish with butter
- Add in the uncooked pasta
- Add the pan-seared chicken seasoned with the spices
- Add the broccoli - both the stem and broccoli florets
- Add parsley
- Add garlic cloves
- Add half of the shredded cheese
- And add half of the Parmesan cheese
- Mix it all as well as you can
- Make sure everything is level and there are no pieces of pasta sticking up
- Add the rest of the shredded cheese
- Add the rest of the Parmesan cheese
- Pour over cream
- Follow with milk
- Make sure all pieces of pasta are submerged
- Bake in the middle of the oven at 390°F (200°C) for about 1 hour, until the pasta is al dente. Cover with aluminum foil if it starts to get too much color. Then bring it out, and allow to rest for at least 10 minutes before serving.
Tips & tricks
- Use leftover chicken to make it even easier
- Use whatever cheese you want, but for the best result go for one flavorful and one that melts really well. For me - this means parmesan & mozzarella.
- Make sure the pasta is fully submerged in the liquid so it cooks well.
- Allow to rest before serving for the juices to settle - otherwise it can come out a bit runny
- Prep it the day or even 2-3 days before - and when you're ready to cook, just stick it in the oven and have dinner ready in about an hour. If cooking from refrigerated, add 10-20 minutes to the cook time.
- Store leftovers in the fridge in an airtight container for up to 4 days
- Freeze leftovers to keep them for up to 3 months
Recipe FAQ
Does chicken go well with pasta?
Chicken goes great with pasta, especially in creamy pasta sauces and pasta bakes.
Is baked pasta casserole cooked covered or uncovered?
This Chicken Broccoli Pasta Bake is cooked uncovered. However, if you find it getting too much color, cover it with aluminium foil for the remaining cook time.
Can I freeze it?
Yes, this dish freezes great.
More Creamy Pasta Bake Recipes
Love easy creamy pastas, like this Chicken Broccoli Pasta Bake? Then you will love these recipes!
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Chicken Broccoli Pasta Bake
Print RateServings: 6
Calories: 733kcal
Prep time: 10 minutes
Cook time: 1 hour
Resting Time 10 minutes
Total time: 1 hour 20 minutes
Ingredients
- 2 tablespoon butter divided
- 1 lb chicken thigh filets cut in bite-size pieces
- 1 teaspoon paprika powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ lb dry penne pasta uncooked
- ½ lb broccoli cut in bite-sized pieces, stem peeled and chopped
- 2 garlic cloves peeled and crushed, but in one piece
- 2 tablespoon chopped parsley fresh or frozen
- 1 cup shredded cheese divided
- 1 cup shredded Parmesan cheese divided
- 2 cups heavy cream
- 2 cups milk
Instructions
- Preheat the oven to 390°F (200°C)
- Melt 1 tablespoon of butter in a pan over medium-high heat. When the butter is melted, add in the chicken pieces. Season with paprika powder, onion powder, salt and pepper and mix well to spread out the seasonings. Cook for about 2 minutes per side, until the chicken has nice color. It does not have to be cooked all the way through at this stage as it will finish cooking in the oven.2 tablespoon butter, 1 lb chicken thigh filets, 1 teaspoon paprika powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, 1 teaspoon salt
- Bring out a casserole dish that measures about 8x10 inches (20x25 cm). Grease with 1 tablespoon of butter.2 tablespoon butter
- Place the uncooked pasta in the greased casserole dish. Follow with the cooked chicken, including any leftover fat from frying. Then add chopped broccoli, garlic cloves, parsley and half of both the shredded neutral cheese and the shredded parmesan. Mix as well as possible.½ lb dry penne pasta, ½ lb broccoli, 2 garlic cloves, 2 tablespoon chopped parsley, 1 cup shredded Parmesan cheese, 1 cup shredded cheese
- Pour over the cream and the milk, and top with the remaining cheese. Make sure all pieces of pasta are completely submerged.1 cup shredded cheese, 2 cups heavy cream, 2 cups milk, 1 cup shredded Parmesan cheese
- Place in middle of the oven and cook for about 1 hour, until the pasta is cooked through. Check often toward the end, and cover with aluminium foil if it starts to get too much color. Then bring out, and let sit at least 10 minutes before serving.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- Casserole Dish
Video
Notes
Ingredient Notes & Substitutions
- Chicken thigh filets have more flavor than chicken breasts, but you can use any cut of chicken without bones
- Leftover chicken can also be used - you can use the same seasoning anyway unless it's already heavily seasoned
- Parmesan cheese can be swapped for similar flavorful types of cheese, like Grana Padano
- Shredded cheese: use a mild cheese that melts well, for example mozzarella
- Fresh parsley can be swapped for frozen parsley
- Butter can be swapped for olive oil or another type of oil
- Penne pasta: you can use any short type of pasta, like fusilli or rigatoni
Tips & Tricks
- Use leftover chicken to make it even easier
- Use whatever cheese you want, but for the best result go for one flavorful and one that melts really well. For me - this means parmesan & mozzarella.
- Make sure the pasta is fully submerged in the liquid so it cooks well.
- Allow to rest before serving for the juices to settle - otherwise it can come out a bit runny
- Prep it the day or even 2-3 days before - and when you're ready to cook, just stick it in the oven and have dinner ready in about an hour. If cooking from refrigerated, add 10-20 minutes to the cook time.
- Store leftovers in the fridge in an air tight container for up to 4 days
- Freeze leftovers to keep them for up to 3 months
Nutrition
Calories: 733kcal | Carbohydrates: 39g | Protein: 36g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 941mg | Potassium: 619mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2217IU | Vitamin C: 36mg | Calcium: 464mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Bridget F Griffis
Good recipe, I will add a 1/2 cup more of milk or heavy cream next time. It was a tad dry. Easy to make for sure. Thank you for sharing.
Emmeline Kemperyd
Hi Bridget! Happy to hear you liked it! That's too bad it came out a little dry. Did you use regular pasta or gluten-free? And did you use half heavy cream and half milk? Asking so I know if this is something I need to re-test and adjust 🙂 /Emmeline
Cynthia
This casserole was delicious and easy to prepare! I liked that the pasta did not have to be precooked. My husband really enjoyed this dish.
Anya
I've been trying to add more protein into my diet and this was a great recipe to do that while still having delicious comfort food. Also a sneaky but yummy way to eat more veggies. I made this recipe with gluten free noodles (100% corn noodles), followed the instructions exactly as listed and it came out fantastic! The size of the dish is perfect for saving the leftovers to be had for lunch over the next few days - it tastes just as good reheated!
Linda Lorenzo
I like the idea of this but it was bland, needed more seasoning.
Emmeline Kemperyd
Hi Linda! Sorry to hear that. Did you cook the chicken with the spices or use leftover chicken?
Linda Lorenzo
I had rotisserie chicken which I sprinkled with dry ranch seasoning.
Emmeline Kemperyd
The pan fried chicken is pretty heavily seasoned, which is why no extra seasoning is added later. So it might be that you added too little seasoning - or our tastes are just different 🙂
Catherine
Hi, what part of the recipe is supposed to thicken the sauce? After cooking, mine is still watery. What do you think I did wrong?
Emmeline Kemperyd
Hi Catherine! The starch from the pasta should thicken the sauce. Mine can usually have a bit of liquid but that settles once it has time to sit for a while. I haven't had it come out watery though. Did you use frozen broccoli perhaps? /Emmeline
BJ
I like the receipe- but wish it was in lbs and ounce
Emmeline Kemperyd
Hi! Happy to hear you like it! You might have already found it, but if you click the link that says "US Customary" under the list of ingredients you will get the measurements in lbs, ounces and cups instead. /Emmeline
Jacqueline Piper
who doesn't love extra cheese, right? Such an easy prep meal, perfect for a busy day!
Emmeline Kemperyd
Never met someone who doesn't! 🙂
Dannii
I love dump and bake recipes - perfect for those busy week days.
Emmeline Kemperyd
Same here - and somehow all week days get so busy!
Emily Liao
This is one of my all tim favorite meals to make on a weekday! So easy and bursting with flavors.
Emmeline Kemperyd
Thank you Emily so happy to hear that!
Sarah
Love a good dump and bake recipe! This will be great to take for lunch this week.
Emmeline Kemperyd
I think you will be very happy with your lunch this week, Sarah! Thanks for commenting!
Angela Allison
Nothing better than a dump and bake dinner! My family loved this dish. And I love that the veggies are already in it so no side dish necessary! Thanks so much for sharing 🙂
Emmeline Kemperyd
So happy to hear that, Angela! And yeah I'm far too lazy to bring along separate veggies for my lunch so I have to have it all in one dish 😉