Creamy Chicken And Broccoli Pasta Bake Recipe
This cheesy chicken and broccoli bake is my ultimate comfort food, seamlessly blending creamy nostalgia with a touch of grown-up spice. It’s like wrapping yourself in a warm, delicious hug with every bite—perfect for those cozy nights in.
This Creamy Chicken and Broccoli Pasta Bake is one of my go-to recipes for a rich yet nutritious dinner. It combines cooked penne pasta with shredded chicken and bright-green broccoli.
The sauce — made with milk and chicken broth — must be rich; otherwise, it wouldn’t hold up to the flavors of the melted cheddar and Parmesan that make this dish such a delicious creamy delight.
Ingredients
Dried penne pasta:
An excellent origin of carbs to energize.
Cooked chicken breast:
Rich in protein; light and satisfying.
Broccoli florets:
Abundant in fiber, vitamins K and C.
Milk:
Provides richness and creaminess; serves as a source of calcium.
Cheddar cheese:
Contributes wealth and calcium; contributes flavor.
Parmesan cheese:
Taste that is agreeable and delicious; a very good source of calcium and protein.
Olive oil:
Fat that is beneficial to the heart; increases taste.
Ingredient Quantities
- 12 ounces (340g) dried penne pasta
- 2 cups (500g) cooked chicken breast, shredded or diced
- 3 cups (about 300g) broccoli florets
- 2 cups (480ml) milk
- 1 cup (240ml) chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup (100g) grated cheddar cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
1. Set your oven to 375°F (190°C) and prepare a 9×13-inch baking dish with a light coat of grease.
2. Penne pasta should be prepared in a large pot of salted boiling water according to the package directions until it reaches the al dente stage. In the final 2 minutes of cooking, the broccoli florets should be added to the pot. Draining the pasta and broccoli together and setting them aside is the next step.
3. In a medium saucepan, over medium heat, melt the butter. Add the flour and whisk, whisking gone, for about 1 minute until the mixture is smooth and bubbly.
4. Whisk in the milk and chicken broth slowly but surely, bringing the mixture to a simmer while whisking frequently. Whisk some more until the sauce thickens and reaches that oh-so-satisfying moment when you know you have made a perfect base. That moment should happen somewhere between 3-5 minutes.
5. Take the sauce off the heat and mix in the garlic powder, onion powder, cheddar cheese, and half of the Parmesan cheese to the sauce. If you want a little kick, season the sauce with some salt, pepper, and red pepper flakes.
6. In a bowl that’s large, combine the pasta that’s been cooked, the broccoli, the chicken that’s been shredded, and the cheese sauce. Stir until all the ingredients are evenly coated and completely mixed.
7. Pour the mixture into the baking dish you have readied and spread it evenly.
8. Over the top of the pasta, sprinkle the rest of the Parmesan cheese.
9. Encouraging browning, drizzle the olive oil over the top.
10. Preheat the oven to the appropriate temperature. Prepare the dish and place it inside to cook for 20-25 minutes, or until it has passed the doneness test, indicated by a golden, bubbly surface. Remove and let it rest before serving. Enjoyment is mandatory.
Equipment Needed
1. Oven
2. 9×13-inch baking dish
3. Large pot
4. Medium saucepan
5. Whisk
6. Large mixing bowl
7. Colander
8. Measuring cups
9. Measuring spoons
10. Knife
11. Cutting board
FAQ
- Can I use a different type of pasta?Sure, here are some other pasta shapes you can use in place of penne: fusilli, farfalle, rigatoni.
- What can I use instead of cooked chicken?You can use rotisserie chicken, cooked turkey, or even tofu for a vegetarian option that works well in this recipe.
- Is there a way to make this dish gluten-free?Use gluten-free pasta and a gluten-free flour blend for the sauce, and you’re all set.
- How can I make this recipe ahead of time?Make the dish up to the step where it goes into the oven, cover, and refrigerate for as long as 24 hours. When you’re ready to serve, pop it in the oven.
- Can I add other vegetables?Certainly, you can add vegetables such as bell peppers, mushrooms, or zucchini to give it more flavor and nutrition.
- How can I store leftovers?Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly heated.
- Is it possible to make this dish dairy-free?Replace the milk with a plant-based alternative and use cheese and butter options that are free of dairy.
Substitutions and Variations
You can use any other short pasta, such as fusilli, rigatoni, or ziti, in place of the dried penne pasta.
Almond milk and oat milk are good possibilities to choose from if you want a non-dairy alternative to milk.
You could use mozzarella or Monterey Jack instead of cheddar cheese for a different flavor.
For chicken broth, vegetable broth is a fine alternative if you’re looking for a vegetarian version (using tofu instead of chicken).
If you lack Parmesan cheese, try substituting Pecorino Romano or Asiago.
Pro Tips
1. Undercook the Pasta Slightly: Cook the pasta 1-2 minutes less than the package instructions call for. Since it will continue cooking in the oven, this helps prevent it from becoming too soft.
2. Use Freshly Grated Cheese: For a smoother sauce, freshly grate the cheddar and Parmesan cheeses instead of using pre-shredded versions, which often contain anti-caking agents that can affect melting.
3. Balance the Sauce Consistency: If the sauce is too thick after adding the cheese, you can thin it out slightly by adding a bit more milk or chicken broth until you achieve your desired consistency.
4. Broil for Extra Crispiness: For an extra golden and crispy top, turn on the oven’s broiler for the last 2-3 minutes of baking. Ensure you watch it closely to prevent burning.
5. Add Herbs for Freshness: Garnishing with fresh herbs like parsley or basil just before serving can add a pop of color and enhance the flavor of the dish.
Creamy Chicken And Broccoli Pasta Bake Recipe
My favorite Creamy Chicken And Broccoli Pasta Bake Recipe
Equipment Needed:
1. Oven
2. 9×13-inch baking dish
3. Large pot
4. Medium saucepan
5. Whisk
6. Large mixing bowl
7. Colander
8. Measuring cups
9. Measuring spoons
10. Knife
11. Cutting board
Ingredients:
- 12 ounces (340g) dried penne pasta
- 2 cups (500g) cooked chicken breast, shredded or diced
- 3 cups (about 300g) broccoli florets
- 2 cups (480ml) milk
- 1 cup (240ml) chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup (100g) grated cheddar cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions:
1. Set your oven to 375°F (190°C) and prepare a 9×13-inch baking dish with a light coat of grease.
2. Penne pasta should be prepared in a large pot of salted boiling water according to the package directions until it reaches the al dente stage. In the final 2 minutes of cooking, the broccoli florets should be added to the pot. Draining the pasta and broccoli together and setting them aside is the next step.
3. In a medium saucepan, over medium heat, melt the butter. Add the flour and whisk, whisking gone, for about 1 minute until the mixture is smooth and bubbly.
4. Whisk in the milk and chicken broth slowly but surely, bringing the mixture to a simmer while whisking frequently. Whisk some more until the sauce thickens and reaches that oh-so-satisfying moment when you know you have made a perfect base. That moment should happen somewhere between 3-5 minutes.
5. Take the sauce off the heat and mix in the garlic powder, onion powder, cheddar cheese, and half of the Parmesan cheese to the sauce. If you want a little kick, season the sauce with some salt, pepper, and red pepper flakes.
6. In a bowl that’s large, combine the pasta that’s been cooked, the broccoli, the chicken that’s been shredded, and the cheese sauce. Stir until all the ingredients are evenly coated and completely mixed.
7. Pour the mixture into the baking dish you have readied and spread it evenly.
8. Over the top of the pasta, sprinkle the rest of the Parmesan cheese.
9. Encouraging browning, drizzle the olive oil over the top.
10. Preheat the oven to the appropriate temperature. Prepare the dish and place it inside to cook for 20-25 minutes, or until it has passed the doneness test, indicated by a golden, bubbly surface. Remove and let it rest before serving. Enjoyment is mandatory.
