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    Home » Pasta

    Creamy Chicken Broccoli Pasta Bake [Dump and bake!]

    By Emmeline Kemperyd on December 22, 2021, updated January 29, 2025 - 29 Comments

    Total time: 1 hour hour 20 minutes minutes
    Prep time: 10 minutes minutes
    4.50 from 20 votes
    Jump to Recipe

    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 healthier twist.

    a spoonful of chicken, broccoli and pasta bake
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    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.

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    And if you loved this creamy chicken casserole - make sure to check out my Sundried Tomato Chicken Pasta, Gorgonzola Tortellini Casserole.and all my other cheap and easy casseroles 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

    ingredients for chicken broccoli pasta bake
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    Ingredient notes & substitutions

    • Chicken thigh filets have more flavor than chicken breast, but you can use any cut of chicken without bones
    • Leftover chicken like shredded 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

    collage showing how to make chicken broccoli pasta casserole.
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    1. Grease a baking dish with butter
    2. Add in the uncooked pasta
    3. Add the pan-seared chicken seasoned with the spices
    4. Add the broccoli - both the stem and broccoli florets
    Collage showing how to make pasta casserole.
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    1. Add parsley
    2. Add garlic cloves
    3. Add half of the shredded cheese
    4. And add half of the Parmesan cheese
    Collage showing how to make a pasta casserole.
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    1. Mix it all as well as you can
    2. Make sure everything is level and there are no pieces of pasta sticking up
    3. Add the rest of the shredded cheese
    4. Add the rest of the Parmesan cheese
    Collage showing how to make pasta casserole.
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    1. Pour over cream
    2. Follow with milk
    3. Make sure all pieces of pasta are submerged
    4. 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.
    side view of chicken broccoli pasta bake
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    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.

    a plate with baked chicken broccoli pasta in front of a glass of water and a pan full of pasta bake
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    More Creamy Pasta Bake Recipes

    Love easy creamy pastas, like this Chicken Broccoli Pasta Bake? Then you will love these recipes!

    • Chicken Spinach Pasta Bake
    • Cheesy Tortellini Casserole
    • Creamy Seafood Pasta Bake

    Did you love this recipe? Rate it five stars!
    ...and let me know what you loved about it in the comments.

    Recipe

    side view of chicken broccoli pasta bake

    Chicken Broccoli Pasta Bake

    4.50 from 20 votes
    Print Rate
    Course: Main Course
    Cuisine: North American
    Servings: 6
    Calories: 733kcal
    Prep time: 10 minutes mins
    Cook time: 1 hour hr
    Resting Time 10 minutes minutes
    Total time: 1 hour hour 20 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    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
    US Customary - Metric

    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)

    • Chopping board*
    • Kitchen knife*
    • Measuring spoons*
    • 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.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

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    • Ravioli casserole.
      No-Boil Ravioli Casserole
    • Steak pasta casserole.
      Cheesy Steak Pasta Casserole

    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has more than 20 years of experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN  and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, Daily Kos, The Grio, The Asian Parent, and The Feed Feed, among others.

    Reader Interactions

    Comments

    1. Angel

      April 14, 2025 at 9:57 pm

      1 star
      I followed the recipe exactly, but used cooked shredded chicken. I even warmed and seasoned it as the instructions said. I ended up with curdled milk and cream. It was so disgusting we couldn't eat it!
      I had high hope. Most of the other comments praise this recipe. I'm not sure what went wrong but I won't try this again. Takes longer than 10 minutes to prep and I had to to throw it out.

      Reply
      • Emmeline Kemperyd

        April 22, 2025 at 7:51 am

        Hi Angel! So sorry to hear that! Not sure why your milk and cream curdled but happy to help troubleshoot. First thing that comes to mind is the cheese - what type of cheese did you use and was it pre-shredded or not? /Emmeline

        Reply
    2. Tracy

      October 15, 2024 at 9:13 pm

      5 stars
      Made this tonight and it was delicious and simple!! I had asked previously if the broccoli would get soft, and indeed it did. It was perfect. Mine was not runny at all. For those who say it's bland, just use a different chees than Mozella as Mozzarella is a very mild flavored cheese. I used shredded Gouda & Parmesan and it was full of flavor. Thank you for a great recipe!

      Reply
    3. Tracy

      September 23, 2024 at 12:29 pm

      Hello, I was just wondering if the broccoli gets soft or if it stays crunchy? I prefer a softer cooked broccoli. Thanks!

      Reply
      • Emmeline Kemperyd

        September 23, 2024 at 1:16 pm

        Hi Tracy! The broccoli comes out quite soft. If you want to make sure it's really soft, you can just cut the pieces a bit smaller. /Emmeline

        Reply
        • Tracy

          September 23, 2024 at 2:38 pm

          Thank you! Will definitely leave review once I make this. It looks delicious and easy!

          Reply
    4. Ted Kircher

      June 25, 2024 at 9:42 pm

      4 stars
      The 8x10 casserole dish was too small to mix the combined ingredients after step 4. I dumped everything into a 9 x 11 dish which worked just fine. Letting the casserole stand after removing it from the oven sopped up the liquid. I used heavy cream and 2% milk.

      I also found the dish somewhat bland for our taste, but my spices were old. Next time I make this I will double the garlic and paprika. Also, instead of using onion powder I will try sliced shallots or yellow onions. It's a matter of taste and prep time, of course.

      The leftovers heated perfectly the next day in the microwave on low power. That's a huge bonus making six servings for two people!

      Reply
    5. Bridget F Griffis

      October 25, 2023 at 8:22 am

      4 stars
      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.

      Reply
      • Emmeline Kemperyd

        October 25, 2023 at 8:24 am

        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

        Reply
    6. Cynthia

      September 06, 2023 at 2:08 pm

      5 stars
      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.

      Reply
    7. Anya

      November 23, 2022 at 2:27 pm

      5 stars
      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!

      Reply
    8. Linda Lorenzo

      August 24, 2021 at 5:30 pm

      3 stars
      I like the idea of this but it was bland, needed more seasoning.

      Reply
      • Emmeline Kemperyd

        August 24, 2021 at 7:53 pm

        Hi Linda! Sorry to hear that. Did you cook the chicken with the spices or use leftover chicken?

        Reply
        • Linda Lorenzo

          August 24, 2021 at 7:57 pm

          3 stars
          I had rotisserie chicken which I sprinkled with dry ranch seasoning.

          Reply
          • Emmeline Kemperyd

            August 25, 2021 at 8:25 pm

            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 🙂

            Reply
    9. Catherine

      February 23, 2021 at 7:09 pm

      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?

      Reply
      • Emmeline Kemperyd

        February 23, 2021 at 9:20 pm

        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

        Reply
    10. BJ

      September 29, 2020 at 7:31 pm

      I like the receipe- but wish it was in lbs and ounce

      Reply
      • Emmeline Kemperyd

        September 29, 2020 at 7:43 pm

        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

        Reply
    11. Jacqueline Piper

      March 01, 2020 at 7:02 pm

      5 stars
      who doesn't love extra cheese, right? Such an easy prep meal, perfect for a busy day!

      Reply
      • Emmeline Kemperyd

        March 02, 2020 at 10:15 pm

        Never met someone who doesn't! 🙂

        Reply
    12. Dannii

      March 01, 2020 at 5:59 pm

      5 stars
      I love dump and bake recipes - perfect for those busy week days.

      Reply
      • Emmeline Kemperyd

        March 02, 2020 at 10:16 pm

        Same here - and somehow all week days get so busy!

        Reply
    13. Emily Liao

      March 01, 2020 at 5:14 pm

      5 stars
      This is one of my all tim favorite meals to make on a weekday! So easy and bursting with flavors.

      Reply
      • Emmeline Kemperyd

        March 02, 2020 at 10:16 pm

        Thank you Emily so happy to hear that!

        Reply
    14. Sarah

      March 01, 2020 at 4:53 pm

      Love a good dump and bake recipe! This will be great to take for lunch this week.

      Reply
      • Emmeline Kemperyd

        March 02, 2020 at 10:16 pm

        I think you will be very happy with your lunch this week, Sarah! Thanks for commenting!

        Reply
    15. Angela Allison

      March 01, 2020 at 3:43 pm

      5 stars
      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 🙂

      Reply
      • Emmeline Kemperyd

        March 02, 2020 at 10:17 pm

        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 😉

        Reply
    4.50 from 20 votes (8 ratings without comment)

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