This Creamy Chicken Broccoli Pasta Bake Recipe is one of those dishes that feels like a warm hug on a plate—rich, cheesy, and comforting. Honestly, the blend of tender chicken, vibrant broccoli, and that luscious sauce is a combo you’ll want on repeat.
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Why You'll Love This Recipe
I can’t tell you how many times this creamy chicken broccoli pasta bake has saved me when I wanted something hearty but didn’t have hours to cook. It’s a total crowd-pleaser, whether you’re making dinner for the family or meal prepping for the week.
- Comfort Food Classic: Creamy, cheesy sauce paired with tender chicken and broccoli makes for an irresistible, cozy meal.
- Easy Weeknight Winner: The prep is straightforward and everything comes together in about an hour, perfect for busy evenings.
- Flexible Ingredients: You can tweak it with different cheeses, pastas, or veggies, making it adaptable to what you have on hand.
- Make-Ahead Friendly: It stores and reheats beautifully, so leftovers are just as good (if not better) the next day.
Ingredients & Why They Work
The magic of this creamy chicken broccoli pasta bake is in its ingredients. Each piece plays its role—creamy half and half, savory chicken broth, sharp cheeses, and fresh broccoli combine perfectly. Choosing quality ingredients will really pay off.
- Chicken breast: Lean and tender, it soaks up the flavors wonderfully; make sure to pat it dry before seasoning for a nice sear.
- Broccoli florets: Adds crunch and color; cooking with pasta keeps it perfectly crisp-tender.
- Fusilli pasta: Its spiral shape traps the creamy sauce beautifully, but penne or rigatoni work, too.
- Half and half: Creates a rich, creamy base that’s lighter than heavy cream but still indulgent.
- Chicken broth: Deepens the flavor without making the sauce too heavy.
- Parmesan cheese: Grated fresh, it melts smoothly and adds sharp complexity.
- Cheddar cheese: For rich, melty goodness that binds everything together.
- White wine: Adds brightness and depth; if you skip it, extra broth works fine.
- Seasonings (Dijon, hot sauce, soy sauce): These may be subtle but truly round out the flavor, so don’t skip them.
Make It Your Way
I always like to mix things up with this dish! Sometimes I swap out cheddar for mozzarella for a milder, gooier pull, or add a pinch of red pepper flakes for extra heat. You can totally customize it to suit your taste or pantry.
- Vegetarian Variation: Skip the chicken and add mushrooms or roasted cauliflower—still creamy and delicious, I promise!
- Gluten-Free: Use gluten-free pasta and a gluten-free flour blend for the roux to keep it safe without sacrificing creaminess.
- Make it lighter: Substitute half and half for whole milk, though the sauce will be less rich, it’s still tasty.
Step-by-Step: How I Make Creamy Chicken Broccoli Pasta Bake Recipe
Step 1: Prep and Sear the Chicken
First up, cut your chicken breast into bite-sized chunks and make sure to pat them dry — this helps get a golden sear. Season generously with salt, pepper, and Italian seasoning. Heat some olive oil in a skillet over medium-high and cook the chicken until it’s golden and just cooked through, roughly 3-4 minutes. Don’t overcrowd the pan; work in batches if needed. Set the chicken aside while we move on.
Step 2: Cook Pasta and Broccoli Together
Get a large pot of salted water boiling. Add your fusilli pasta and cook it for one minute less than indicated on the package to keep it slightly firm. About 4 minutes before it’s done, toss in the broccoli florets so they steam just right alongside the pasta. Drain everything and set aside. This trick keeps the broccoli bright and not mushy.
Step 3: Build the Sauce
Using the same skillet you cooked the chicken in, pour in the white wine and bring to medium heat. Use a spatula to scrape up all those flavorful brown bits—it’s pure gold for the sauce. Let the wine reduce by half, around 3-4 minutes. Then add butter and minced garlic, cooking just a minute until fragrant.
Sprinkle flour in and whisk constantly for 2 minutes to cook out the raw taste. Gradually pour in the sauce mixture we made earlier (broth, half and half, and seasonings), stirring continuously until it thickens and comes to a gentle simmer.
Step 4: Cheese It Up and Combine
Now add the Parmesan and half the cheddar cheese, stirring until melted and smooth. Be careful not to boil the sauce after adding cheese—that can cause it to split and get grainy. Turn off the heat, then stir in the pasta, broccoli, and chicken with any juices. Everything should feel creamy and cozy.
Step 5: Bake and Finish with Crispy Onions
Transfer the mixture to a greased 9x13 casserole dish if your skillet isn’t oven-safe. Sprinkle the remaining cheddar cheese over the top, cover, and bake at 350°F for 15 minutes. Uncover, add a generous handful of crispy fried onions on top, then bake uncovered for another 8-10 minutes until bubbly and golden. That final crunch really takes it over the top!
Top Tip
Having made this dish countless times, I’ve learned a few little tricks that make all the difference in getting that perfect texture and flavor.
- Don’t overcook the pasta: Since the bake goes in the oven, undercooking the pasta by a minute gives the perfect final texture.
- Pat the chicken dry: This ensures it browns nicely instead of steaming, adding great flavor.
- Watch the cheese sauce closely: Avoid boiling after cheese addition to keep the sauce smooth and silky.
- Add crispy onions at the end: Adding them too early can make them soggy — bake them uncovered in the last 10 minutes for best crunch.
How to Serve Creamy Chicken Broccoli Pasta Bake Recipe
Garnishes
I usually finish mine with a sprinkle of fresh chopped parsley for a pop of color and a light peppery note. A few extra shreds of Parmesan don’t hurt either if you want to dial the cheesiness up a notch.
Side Dishes
For sides, a simple mixed green salad with a tangy vinaigrette balances the richness beautifully. Garlic bread or a crusty baguette are perfect if you want to soak up every bit of that tasty sauce.
Creative Ways to Present
For special occasions, I like to serve this in individual ramekins topped with extra crispy onions for a fancy touch. It’s fun and makes each portion feel like a little indulgence.
Make Ahead and Storage
Storing Leftovers
Leftovers go right into an airtight container and keep well in the fridge for up to three days. I love making this on a weekend and enjoying it throughout the week for quick lunches or dinners.
Freezing
This pasta bake freezes like a champ. Just pop it in a freezer-safe dish or container, and it’ll keep up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, I usually cover the dish with foil and warm it in the oven at 325°F until heated through, which keeps the sauce creamy and the topping crisp. If you’re in a rush, microwave on 50% power in intervals, stirring gently to avoid the cheese splitting.
Frequently Asked Questions:
Absolutely! You can swap broccoli for cauliflower, spinach, or even roasted bell peppers depending on your preference or what’s in season. Just adjust cooking time accordingly to keep veggies tender but not mushy.
Not at all. White wine adds acidity and depth, but if you prefer to skip alcohol, chicken broth works perfectly. You can also try non-alcoholic white wine options if you want the flavor with no alcohol.
Yes! You can assemble everything in the casserole dish up to a day before baking. Just cover it tightly and keep it refrigerated. When ready, bake it as usual, adding a few extra minutes if coming straight from the fridge.
Fusilli is my favorite because its spirals hold onto the creamy sauce really well. Other great options include penne, rigatoni, ziti, or cavatappi. Just pick a shape that traps sauce and won’t get mushy.
Final Thoughts
This Creamy Chicken Broccoli Pasta Bake Recipe is honestly one of my go-to comfort meals, filled with familiar flavors but always feeling special. It’s that perfect mix of creamy, cheesy, and wholesome that makes you want to grab seconds. I hope you enjoy making it as much as I do — and trust me, your kitchen will smell amazing!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
A comforting and flavorful chicken and broccoli pasta bake featuring tender chicken, sautéed in a savory white wine sauce with a creamy cheese mixture, fusilli pasta, and broccoli florets, all baked to perfection with crispy fried onions on top.
Ingredients
Sauce
- 1 ½ cups chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon parsley
- ¼ teaspoon paprika
- ¼ teaspoon garlic salt
Chicken, Orzo, Cheese, etc.
- 1-2 tablespoons olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- ½ cup dry white wine (e.g., Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ lb. fusilli pasta
- 3-4 cups broccoli florets
- 3 tablespoons grated Parmesan cheese
- 3 cups shredded cheddar cheese
- 1 cup crispy fried onions
Instructions
- Preheat oven: Set your oven to 350° F to prepare for baking the casserole later.
- Make the sauce mixture: Combine chicken broth, half and half, chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt in a large measuring cup with a spout. Set aside.
- Prep the chicken: Cut chicken breasts into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and just cooked through, about 3-4 minutes. Remove chicken from skillet and set aside.
- Cook pasta and broccoli: Bring a large pot of water to a boil. Add salt once boiling, then add fusilli pasta. Cook for 1 minute less than the package instructions indicate. Add broccoli florets to the boiling pasta water during the last 4 minutes of cooking. Drain pasta and broccoli once done.
- Deglaze skillet with wine: Return skillet to medium heat, add white wine, and use a silicone spatula to scrape the bottom and sides, loosening browned bits. Simmer until wine reduces by half, about 3-4 minutes.
- Make roux: Add butter and minced garlic to the skillet; cook for 1 minute. Stir in flour continuously for 2 minutes to form a roux.
- Add sauce mixture: Slowly add the reserved sauce mixture in small splashes, stirring constantly. Bring to a boil then reduce to a simmer until thickened.
- Melt cheeses into sauce: Gradually sprinkle in Parmesan cheese and half of the cheddar cheese, stirring until smooth. Avoid boiling to prevent dairy separation.
- Combine pasta, broccoli, and chicken: Stir cooked pasta and broccoli into the sauce mixture. Then add the chicken along with any juices from the plate and mix well.
- Prepare for baking: Remove from heat and transfer the mixture to a lightly greased 9 x 13-inch casserole dish if your skillet is not oven safe.
- Top and bake: Sprinkle the remaining cheddar cheese on top, cover the dish, and bake in the preheated oven for 15 minutes.
- Add crispy onions and finish baking: Uncover the casserole, sprinkle crispy fried onions evenly on top, and bake uncovered for an additional 8-10 minutes until onions are golden and crispy.
- Serve: Remove from oven and serve the pasta bake warm for a hearty meal.
Notes
- Hot Sauce, Dijon Mustard, and Soy Sauce are used as subtle flavor enhancers that round out the sauce without overtly tasting like them.
- Worcestershire sauce can be substituted for soy sauce if desired.
- Dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc work best; non-alcoholic white wine or extra chicken broth can be used as alternatives.
- Grate Parmesan cheese from a block for best melting and flavor.
- Fusilli pasta works great for this bake due to its cheese-holding shape; penne, rigatoni, ziti, or cavatappi are good alternatives.
- Do not let the cheese sauce boil after adding cheese to avoid grainy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat leftovers gradually to prevent cheese separation; use a microwave melt setting, 50% power, or double boiler method for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
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