Getting a comforting, crowd-pleasing dinner on the table takes just about an hour with this Creamy Chicken Broccoli Pasta Bake Recipe. It's the kind of dish that feels fancy but is surprisingly easy to pull off—even on a busy weeknight.
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Why You'll Love This Recipe
Whenever I make this Creamy Chicken Broccoli Pasta Bake Recipe, it feels like giving myself (and anyone lucky enough to join me) a warm, hugs-in-a-dish kind of meal. Creamy, cheesy, with tender chicken and bright green broccoli, it's truly a full-flavor experience that never disappoints.
- Balance of flavors: The sauce combines just the right tang, warmth, and umami to keep every bite vibrant, never too heavy.
- Easy assembly: Once the sauce is simmering, everything comes together quickly—great for weeknights when time’s short.
- Textural surprise: The crispy fried onions on top add a perfect crunch that you might not expect, but will totally crave.
- Family-friendly: This pasta bake pleases kids and adults alike—and yes, leftovers heat up beautifully too.
Ingredients & Why They Work
This recipe blends simple, wholesome ingredients that complement each other to create layers of flavor and texture. Before starting, make sure to shop for fresh broccoli and quality cheese—you really notice the difference in cheesy pasta bakes!
- Chicken breast: Lean and tender, it soaks up the sauce beautifully while providing hearty protein.
- Broccoli florets: Added to the pasta water for perfect vibrant green and just-tender crunch.
- Chicken broth & half and half: The sauce base—these make it creamy without feeling too heavy.
- Chicken bouillon cube: Boosts the savory depth quickly and easily.
- Hot sauce, soy sauce, Dijon mustard: Secret flavor enhancers that quietly elevate the sauce complexity.
- Olive oil & butter: For searing and building the sauce texture—don’t skip either.
- White wine: Adds a subtle acidity and richness. I personally love using a good Sauvignon Blanc.
- Flour: Thickens the sauce to creamy perfection.
- Fusilli pasta: Its spirals trap that luscious cheese sauce like a dream.
- Parmesan & cheddar cheese: The cheesy heart of the bake—Parmesan adds sharpness, cheddar melts silky and sharpens comfort.
- Crispy fried onions: The crowning crunch that makes this dish outstanding.
Make It Your Way
I love tweaking this creamy chicken broccoli pasta bake depending on what I have on hand or dietary needs. Feel free to make it your own—it’s very forgiving!
- Variation: Sometimes I swap out the broccoli for cauliflower or add mushrooms to give it an earthy twist. Both work beautifully!
- Dairy-free option: For a lighter or lactose-free version, use coconut milk or a creamy nut milk and a dairy-free cheese substitute.
- Spicier kick: Add a pinch of red pepper flakes to the sauce for a subtle heat that pairs well with the creamy texture.
- Gluten-free: Use gluten-free pasta and a gluten-free flour blend for thickening the sauce—just watch your cook times.
Step-by-Step: How I Make Creamy Chicken Broccoli Pasta Bake Recipe
Step 1: Prep Your Sauce and Chicken
Start by mixing all your sauce ingredients in a large measuring cup. This way you have everything ready at hand—trust me, it makes your life so much easier once you get to the stovetop. Then, cube your chicken and season it with salt, pepper, and Italian seasoning. Patting the pieces dry helps them brown better, and that golden sear at the start is flavor gold.
Step 2: Sear Chicken & Cook Pasta with Broccoli
In a hot skillet, sear the chicken chunks in olive oil until just cooked through and golden (about 3–4 minutes). Meanwhile, get a big pot of salted water boiling. Add your pasta, and during the last 4 minutes, toss in those fresh broccoli florets right with the pasta. This doubles up your cooking and saves time! Once done, drain everything together.
Step 3: Build the Sauce
Use the same skillet you cooked the chicken in—no need to wash it! Pour in the white wine and set the heat to medium. Scrape up all the delicious browned bits with a spatula; that’s where the flavor hides. Let the wine reduce by half, then add butter and garlic, cooking for about a minute. Stir in flour and cook for 2 minutes to get rid of the raw taste.
Step 4: Finish the Sauce and Combine
Slowly whisk in the sauce mixture you prepped until thick and creamy. Bring to a gentle simmer, then stir in Parmesan and half the cheddar cheese—don’t let it boil after adding cheese or the sauce might separate. Add your pasta and broccoli, and fold in the chicken with any juices. Trust me, those juices add that extra moistness you want.
Step 5: Bake and Add the Crunch
Transfer everything to a greased 9x13 inch dish if your skillet isn’t oven-safe. Sprinkle the remaining cheddar over the top, cover, and bake at 350°F for 15 minutes. Uncover, add the crispy fried onions, then bake an additional 8-10 minutes until bubbly and golden on top. That crispy topping is a game-changer!
Top Tip
Through my many batches of this Creamy Chicken Broccoli Pasta Bake Recipe, I’ve learned a few little tricks that really elevate the dish and save you stress.
- Don't overcook the pasta: Cooking it just shy of al dente means it won’t turn mushy after baking, keeping lovely texture.
- Use good cheese: Freshly grated Parmesan melts better and tastes way more vibrant compared to pre-grated stuff.
- Season well: Don’t underestimate the power of salt and seasoning on the chicken—they build the foundation of flavor.
- Add the crispy onions at the end: This simple step keeps that irresistible crunch intact—you’ll thank me.
How to Serve Creamy Chicken Broccoli Pasta Bake Recipe
Garnishes
When I’m serving this bake, I love a light sprinkle of fresh parsley or chives on top to add a pop of color and a fresh, herbaceous note that contrasts beautifully with the rich sauce.
Side Dishes
A crisp green salad with lemon vinaigrette cuts nicely through the creaminess, and sometimes I pair it with garlic bread to mop up any leftover sauce. Simple, satisfying accompaniments that don’t overpower.
Creative Ways to Present
For special occasions, I like serving this pasta bake in individual ramekins topped with a swirl of fresh basil pesto instead of parsley—it gives a gourmet touch and makes every plate feel personalized.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Broccoli Pasta Bake holds up really well when stored in an airtight container in the fridge for up to 3 days. I usually cool it down quickly, then pop it straight into the fridge—this keeps things fresh and safe.
Freezing
I’ve successfully frozen this dish for up to three months. Just freeze it immediately after baking, covered tightly with foil and a layer of plastic wrap. When you’re ready, thaw overnight in the fridge for best results.
Reheating
To keep it creamy without drying out, I reheat leftovers gently—either on 50% power in the microwave or in a low oven. A quick stir halfway through helps heat evenly and prevents cheese separation. If you’re in a rush, a makeshift double boiler works wonders to warm it up slowly.
Frequently Asked Questions:
Absolutely! Fusilli is my favorite since it traps sauce well, but penne, rigatoni, or cavatappi work just as wonderfully. Just adjust cooking times accordingly.
Yes! If you prefer not to use wine, substitute with additional chicken broth. It won’t have quite the same depth but will still be tasty and flavorful.
The key is to gently heat the cheese sauce and avoid boiling once cheese has been added. Stir continuously on low heat to keep the sauce smooth and creamy.
Yes! You can assemble the dish up to the baking step and refrigerate it for a few hours or overnight. Just add the crispy onions and bake right before serving for best texture.
Final Thoughts
This Creamy Chicken Broccoli Pasta Bake Recipe has become one of those reliable favorites in my kitchen—one that feels special yet easy enough to throw together without fuss. I love how approachable it is and how it fills up the whole house with a comforting aroma that hugs you the moment it comes out of the oven. Give it a try, and I promise you'll have a recipe to lean on for busy nights or when you just need a little cheesy, creamy indulgence.
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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
This Chicken and Broccoli Pasta Bake is a comforting and creamy casserole featuring tender chicken, tender-crisp broccoli, and fusilli pasta, all enveloped in a rich cheddar and Parmesan cheese sauce. Baked to perfection and topped with crispy fried onions, this dish is perfect for a hearty family meal.
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, Pasta, and Cheese
- 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
- 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: Preheat your oven to 350° F to prepare for baking the casserole later.
- Prepare Sauce Mixture: In a large measuring cup with a spout, combine chicken broth, half and half, crumbled chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt. Set aside.
- Prepare Chicken: Cut the chicken breast into 1-inch cubes, pat dry, then season with salt, pepper, and Italian seasoning.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the 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 salted water to a boil. Add the fusilli pasta and cook for one minute less than package instructions. Add broccoli florets during the last 4 minutes of cooking. Drain pasta and broccoli once cooked.
- Deglaze Skillet: In the same skillet used for chicken, add the white wine and heat over medium. Use a silicone spatula to scrape up any browned bits from the pan. Simmer until wine is reduced by half, about 3-4 minutes.
- Make Roux: Add butter and minced garlic to the skillet and cook for 1 minute. Stir in flour and cook continuously for 2 minutes to form a roux.
- Add Sauce Mixture: Gradually add the reserved sauce mixture in small splashes, stirring constantly. Bring the sauce to a boil, then reduce heat to a simmer.
- Add Cheese to Sauce: Slowly sprinkle in the Parmesan cheese and half of the shredded cheddar cheese. Stir until cheese is melted and sauce is smooth.
- Combine Pasta, Broccoli, and Chicken: Add cooked pasta, broccoli, and seared chicken with any juices back into the sauce. Stir well to combine.
- Transfer and Bake: Transfer mixture to a lightly greased 9 x 13-inch casserole dish if your skillet isn’t oven-safe. Top with remaining cheddar cheese. Cover with foil and bake for 15 minutes.
- Top with Fried Onions: Remove foil, sprinkle crispy fried onions on top, and bake uncovered for an additional 8-10 minutes until onions are golden and crispy. Serve hot.
Notes
- Hot Sauce, Dijon Mustard, and Soy Sauce enhance sauce flavor without overpowering it. Worcestershire sauce can substitute soy sauce.
- Recommended dry white wines include Chardonnay, Pinot Grigio, or Sauvignon Blanc; chicken broth is a non-alcoholic alternative.
- Use freshly grated Parmesan cheese for best melt and flavor; Cracker Barrel cheddar is recommended for cheese.
- Fusilli pasta holds sauce well; penne, rigatoni, ziti, or cavatappi are good alternatives.
- Do not allow the cheese sauce to boil after cheese is added to avoid grainy texture.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months. Reheat gently on low power to avoid cheese separation.
- For reheating, use microwave melt setting or reheat over 50% power; double boiler method works well for creamy pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
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