Cheesy Broccoli Chicken Pasta Bake is the ultimate one-pan comfort meal—creamy, cheesy, and filled with tender chicken, pasta, and vibrant broccoli. It’s the kind of dish that checks all the boxes: satisfying, easy to make, and ideal for feeding a crowd or enjoying as leftovers throughout the week. Whether you’re meal prepping or serving a hungry family, this casserole will win over even the pickiest eaters. It’s a cheesy, bubbly classic that never disappoints!
What Makes This Dish Special?
This recipe is all about bringing together simple ingredients into something comforting and crave-worthy. The creamy sauce made with cheddar cheese and a touch of cream binds everything together—while the broccoli adds a pop of color and nutrition. Best of all, it’s a complete meal in one pan, with protein, carbs, and veggies all in one bite!
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 3 cups cooked pasta (penne, rotini, or elbow)
- 2 cups broccoli florets (fresh or thawed frozen)
- 1 can (10.5 oz) cream of chicken soup
- ¾ cup milk
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese (divided)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
- Optional topping: crushed crackers or breadcrumbs for a golden crust
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole pan with cooking spray.
2. Cook Pasta and Broccoli
If not already done, boil the pasta until al dente. In the last 2 minutes of cooking, toss in the broccoli to soften slightly. Drain and set aside.
3. Combine the Base
In a large bowl, mix together the cooked chicken, pasta, broccoli, cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, pepper, and 1 cup of shredded cheddar cheese.
4. Assemble the Casserole
Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining ½ cup of shredded cheddar and sprinkle with Parmesan or cracker crumbs if using.
5. Bake
Bake uncovered for 20–25 minutes, or until the casserole is bubbly and the top is lightly golden and crispy.
6. Rest and Serve
Let the dish sit for 5 minutes before serving. It will thicken slightly as it cools.
Variations
- Spicy Kick: Add a pinch of red pepper flakes or a few dashes of hot sauce.
- Extra Veggies: Stir in some sautéed mushrooms, peas, or spinach.
- Healthier Version: Use light sour cream and low-fat cheese.
- Crunchy Topping: Mix crushed Ritz crackers with melted butter and sprinkle on top before baking.
Equipment You’ll Need
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- 9×13-inch casserole dish
- Measuring cups and spoons
- Oven
Nutritional Information (Approx. Per Serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 32g
- Fat: 22g
- Fiber: 3g
- Sugar: 4g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm individual portions in the microwave or bake in the oven at 350°F until hot.
My Cooking Experience
This dish is a regular on my weeknight rotation. It’s so adaptable and crowd-pleasing. I’ve made it with leftover rotisserie chicken and even swapped in gluten-free pasta—it always turns out delicious. The crunchy topping is a favorite in our house, and the broccoli helps balance out the richness.
Conclusion
Cheesy Broccoli Chicken Pasta Bake is everything you want in a comfort meal—warm, cheesy, creamy, and satisfying. It’s easy to whip up and guaranteed to be a family favorite. Make it once, and it’ll become a go-to in your meal planning toolbox!
cheesy broccoli chicken pasta bake
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole pan with cooking spray.
- If not already done, boil the pasta until al dente. In the last 2 minutes of cooking, toss in the broccoli to soften slightly. Drain and set aside.
- In a large bowl, mix the cooked chicken, pasta, broccoli, cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, pepper, and 1 cup of shredded cheddar cheese.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining ½ cup of shredded cheddar and sprinkle with Parmesan or cracker crumbs if using.
- Bake uncovered for 20–25 minutes, or until the casserole is bubbly and the top is lightly golden and crispy.
- Let the dish sit for 5 minutes before serving. It will thicken slightly as it cools.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm individual portions in the microwave or bake in the oven at 350°F until hot.
