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The creamiest cheesy broccoli chicken pasta bake is a health(ier) easy weeknight dinner recipe the entire family will love and it’s fantastic to meal prep!
This is comfort food at it’s best – less guilt with all the flavor. Instead of using heavy cream and lots of butter, we use chicken stock and evaporated milk and just a little half and half.
Such a crowd pleaser, this broccoli chicken pasta bake is loved by kids and adults alike but requires such little effort to throw together. Add this one to your 30 minute meal recipe list. We usually make this on Sunday or Monday and have the leftovers for work lunches.
The broccoli is smothered in the light cream sauce, so it’s a great way to get the fam to eat more broccoli in the most delicious way possible.
What’s your favorite pasta recipe? Some of my most popular recipes on my blog include Chicken Scampi Stuffed Shells, Chicken Tetrazzini, Buffalo Chicken Mac and Cheese,and my Blackened Chicken Alfredo.
Why You’ll Love Broccoli Chicken Pasta Bake
- It’s all in the light creamy cheese sauce! It has just the right amount of sharp cheddar cheese with a hint of mustard, onions and garlic.
- Crisp broccoli that’s disguised right in while still being nutritious.
- Perfectly cooked pasta that doesn’t get mushy or overcooked.
- This is a great family dinner, perfect for getting the kids to eat broccoli.
Key Ingredients
You may have most of these Broccoli Chicken Pasta Bake ingredients already in your kitchen! This is a pretty simple recipe that doesn’t require a ton of ingredients.
Pasta – whichever is your favorite, we love Rotini, Fusilli or Cavatappi
Chicken – diced cooked chicken or rotisserie chicken can be used
Broccoli – one large broccoli crown, broken into small florets.
Aromatics – garlic and onion
Chicken stock – this has more flavor that broth, so I always recommend stock.
Evaporated milk – just one can is perfect
Half and Half – just 1/2 – 2/3 cup is used for a little richness.
Dijon Mustard – two teaspoons of dijon, just enough for a hint.
Cheese – sharp cheddar and colby jack
How to Make Broccoli Chicken Pasta Bake
Step 1: Preheat oven to 400 degrees. Saute the chicken – in a large skillet, add in a little olive oil and saute the chicken over medium heat until cooked through, flipping just once. Set aside chicken in a bowl tented with foil. Fill a large pot with salted water, bring to a boil and cook noodles to al dente.
Step 2: In the same pan, add a few tablespoons more of olive oil (or butter if you prefer). Add in thinly sliced onions and saute until they begin to soften, about 4 minutes. Add in garlic and stir until fragrant. Then sprinkle over the flour, stirring, and cook for one minute.
Pour in the chicken stock mixing well until there are no clumps. Add in evaporated milk, half and half, dijon, and salt and pepper. Coninue cooking until it reaches a simmer.
Step 3: Add in 1 cup of the grated cheese, stirring until melted. Taste and adjust seasonings as needed. In a 9×13 casserole dish, add in the cooked pasta, broccoli florets, and chicken. Toss until evenly combined. Then pour over the sauce, tossing well until everything is coated in the sauce.
Bake uncovered for 15 minutes, then remove the casserole dish, add the remaining cheese evenly over the top of the casserole and continue cooking for 10 minutes (or until cheese has melted).
Tools I Love:
Rotary Cheese Grater
Clip on Pot Strainer
Caraway Non-Toxic Pan
Looking for More Pasta Recipes?
Buffalo Chicken Mac and Cheese
Blackened Chicken Alfredo
Chicken Scampi Stuffed Shells
Chicken Tetrazzini
Did you love this Broccoli Chicken Pasta Bake Recipe? Be sure to comment below with any questions or feedback.
Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Cheesy Broccoli Chicken Pasta Bake
Ingredients
- 5-6 tablespoons olive oil
- 1 lb. Rotini or Fusilli pasta or any you prefer
- 1 lb. chicken, diced and seasoned to your liking rotisserie can also be used
- 1 large crown broccoli, broken into small florets
- 1 large yellow onion, sliced thin
- 5 garlic cloves, minced
- 1 cup chicken stock
- 1-12 oz can evaporated milk
- 2/3 cup half and half start with 1/2 cup, adding more if needed
- 2 teaspoons dijon mustard
- salt and pepper to taste about 1/2 teaspoon each
- 2 cups grated cheese, divided sharp cheddar and colby jack
Instructions
- Preheat oven to 400 degrees.
- In a large skillet, add 2-3 tablespoons olive oil and saute the chicken over medium heat until cooked through, flipping just once. Set aside chicken in a bowl tented with foil.
- In the same pan, add a few tablespoons more of olive oil (or butter if you prefer). Add in thinly sliced onions and saute until they begin to soften, about 4 minutes. Add in garlic and stir until fragrant. Then sprinkle over the flour, stirring, and cook for one minute.
- Meanwhile, fill a large pot with salted water, bring to a boil and cook noodles to al dente.
- In the pan with onions, pour in the chicken stock mixing well until there are no clumps. Add in evaporated milk, half and half, dijon, and salt and pepper. Coninue cooking until it reaches a simmer.
- Add in 1 cup of the grated cheese, stirring until melted. Taste and adjust seasonings as needed. In a 9x13 casserole dish, add in the cooked pasta, broccoli florets, and chicken. Toss until evenly combined. Then pour over the sauce, tossing well until everything is coated.
- Bake uncovered for 15 minutes, then remove the casserole dish, add the remaining cheese evenly over the top of the casserole and continue cooking for 10 minutes (or until cheese has melted).
Here are some photos for your Pinterest boards:
Really enjoyed this dish. However, unless I happened to overlook it, you didn’t include the measurement for the flour. The directions say to add flour, but there’s no mention of how much flour to use in the ingredient section. I ended up just guessing and it came out fine, but I’d love to know the exact amount I’m supposed to use if you have time!