There’s something about a hearty chicken broccoli pasta casserole that feels like a warm hug on a busy weeknight or a cozy weekend. I still remember the first time I whipped this up for my family; it was a chaotic evening after a long day of work and school pickups. I needed something simple yet satisfying, and this Chicken Broccoli Pasta Casserole became an instant hit.
The tender pasta soaked in creamy sauce, bites of juicy chicken, and bursts of fresh broccoli topped with golden, melted cheese made it feel like a gourmet treat with minimal effort.
Over the years, it’s become my go-to casserole for potlucks, family gatherings, or those nights when I want comfort food without spending hours in the kitchen. Not only is it a breeze to prepare, but it’s also incredibly versatile, making it perfect for everyone, from picky eaters to veggie lovers. Whether you’re meal prepping, feeding a crowd, or just looking for a dish to brighten a chilly evening, this Chicken Broccoli Pasta Casserole is the answer.
Table of Contents
Why You’ll Love This Chicken Broccoli Pasta Casserole
This Chicken Broccoli Pasta Casserole brings together the best of comfort food with its creamy sauce, tender chicken, and fresh broccoli. It’s a dish that appeals to both adults and children, making it a family favorite. The combination of protein, vegetables, and pasta ensures a well-rounded meal that satisfies hunger and delights the palate. Plus, its versatility allows for easy substitutions based on dietary preferences or available ingredients. Whether you’re looking for a quick weeknight dinner or a dish to impress at a potluck, this Chicken Broccoli Pasta Casserole fits the bill.
Ingredients
For the Pasta Bake:
- 250 grams (8 ounces) spiral pasta – Boil until al dente to prevent overcooking in the oven.
- 400 grams (14 ounces) boneless, skinless chicken breast or thighs – Cut into bite-sized pieces.
- 1 large broccoli head – Cut into small florets. If using frozen broccoli, thaw and pat dry to avoid excess moisture.
- 1 1/2 cups (375 ml) chicken broth or stock – Warmed for easier mixing.
- 2 cups (500 ml) milk – Whole milk is ideal for creaminess, but you can use 2% or dairy-free alternatives like almond milk.
- 1 large garlic clove – Minced for a subtle flavor boost.
- 1/4 cup all-purpose flour – Helps thicken the sauce.
- 2 tablespoons unsalted butter – Optional but adds richness to the sauce.
- 1 1/2 cups shredded cheddar or colby cheese – Use freshly grated cheese for the best melt. Reserve 1/2 cup for topping.
Seasonings and Optional Additions:
- 1 teaspoon dried thyme – Adds earthy depth, but you can substitute Italian seasoning.
- Salt and freshly ground black pepper – To taste.
- Optional Veggies: Mushrooms, zucchini, or peas for extra nutrition.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 200°C (390°F) for a conventional oven or 180°C (350°F) for a fan-forced oven. Grease a 9×13-inch baking dish with nonstick spray or butter.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the spiral pasta until just al dente according to the package instructions. Drain and set aside.
Step 3: Season the Chicken
- In a bowl, toss the chicken pieces with 1 teaspoon dried thyme, salt, and pepper.
Step 4: Prepare the Sauce
- In a saucepan over medium heat, melt the butter (if using). Add the minced garlic and sauté for 30 seconds until fragrant. Sprinkle in the flour and whisk for 1-2 minutes until lightly golden.
- Gradually pour in the warmed chicken broth and milk, whisking continuously to prevent lumps. Cook for 4-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 5: Assemble the Casserole
- Spread the cooked pasta evenly in the prepared baking dish. Pour half of the sauce over the pasta and toss gently to coat.
- Layer the seasoned chicken pieces and broccoli florets on top. Pour the remaining sauce over everything, ensuring the chicken and broccoli are well-coated.
Step 6: Add Cheese and Bake
- Sprinkle 1 cup of shredded cheddar or colby cheese evenly over the casserole. Cover tightly with aluminum foil.
- Bake for 15 minutes covered, then remove the foil and sprinkle the remaining cheese on top. Bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Step 7: Rest and Serve
- Let the casserole rest for 5-10 minutes after removing it from the oven. Serve warm and enjoy the creamy, cheesy goodness!
Expert Tips for the Best Chicken Broccoli Pasta Casserole
- Fresh vs. Frozen: While fresh broccoli provides the best texture, frozen works in a pinch—just make sure to thaw and dry it to avoid a watery casserole.
- Make Ahead: Assemble the casserole up to a day in advance and refrigerate. Add extra baking time if starting from cold.
- Gluten-Free Option: Swap the pasta and flour with gluten-free alternatives. Adjust the baking time if needed.
- Dairy-Free Substitution: Use almond or oat milk and a dairy-free cheese alternative for a lactose-friendly dish.
- Extra Veggies: Feel free to toss in bell peppers, mushrooms, or peas for added flavor and nutrition.
- Reheating: Cover leftovers with foil and reheat in the oven at 180°C (350°F) for 15-20 minutes to preserve the creamy texture.
- Cheese Varieties: Mix cheddar with mozzarella for gooeyness or add parmesan for a sharper flavor.
- Avoid Overcooking Pasta: Undercook pasta slightly before baking to prevent it from turning mushy.
- Flavor Boost: Add a pinch of red pepper flakes for heat or a sprinkle of smoked paprika for a smoky touch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of raw chicken?
A: Yes! Simply shred rotisserie chicken and add it directly to the casserole. It saves time and adds a roasted flavor.
Q: What’s the best way to reheat this Chicken Broccoli Pasta Casserole?
A: Cover the dish with foil and reheat in the oven at 180°C (350°F) for 15-20 minutes. This prevents the casserole from drying out.
Q: Can I freeze this dish?
A: Absolutely. Assemble it before baking and freeze. Thaw overnight in the fridge, then bake as directed.
Q: Can I use other vegetables?
A: Yes! Swap broccoli with cauliflower, zucchini, or even spinach for a unique twist.
Q: How do I avoid a watery casserole?
A: Use fresh broccoli or thoroughly dry thawed frozen broccoli. Also, cook pasta al dente to avoid excess moisture.
Q: Can I make this spicy?
A: Add a pinch of red pepper flakes or diced jalapeños for a kick.
Q: What if I don’t have cheddar cheese?
A: Use mozzarella, colby, or a blend of your favorite melting cheeses.
Q: Is this recipe healthy?
A: This casserole is packed with protein and veggies! For a lighter option, use low-fat milk and cheese.
Q: Can I add breadcrumbs on top?
A: Definitely! Mix breadcrumbs with a bit of melted butter and sprinkle over the casserole for a crunchy topping.
Q: How many servings does this make?
A: This casserole comfortably serves 6-8 people.
Storage Tips
- Refrigerate Leftovers Promptly
Allow the casserole to cool to room temperature, then transfer it to an airtight container. Refrigerate within 2 hours of cooking to prevent spoilage. It can be stored in the fridge for up to 3 days. - Portion for Convenience
If you anticipate eating the casserole over multiple meals, divide it into single-serving containers before storing. This makes reheating quicker and reduces waste. - Freeze for Long-Term Storage
To freeze, portion the casserole into freezer-safe containers or resealable freezer bags. Label with the date for easy tracking, and store it for up to 2 months. - Reheat Gently to Maintain Creaminess
Reheat leftovers in the oven at 180°C (350°F), covered with foil to prevent drying out. If reheating from frozen, let it thaw overnight in the fridge before heating. - Avoid Freezing Toppings
If you plan to freeze the casserole, omit the final layer of cheese until you’re ready to bake. Add the cheese fresh during reheating to maintain its texture. - Use Airtight Wrapping
If storing the casserole in its original dish, cover it tightly with plastic wrap or aluminum foil before refrigerating or freezing. This prevents odors and freezer burn. - Add a Splash of Milk for Rehydration
When reheating, stir in a tablespoon or two of milk or cream to restore moisture and keep the casserole creamy.
Perfect for Any Occasion
One of the standout features of this chicken broccoli pasta casserole is its adaptability. It’s elegant enough to serve at special gatherings yet simple enough for everyday meals. Hosting a dinner party? Pair it with a crisp green salad and a glass of white wine. Need a dish for a potluck? This Chicken Broccoli Pasta Casserole transports well and can be easily reheated. Even on holidays, when the table is filled with various dishes, this Chicken Broccoli Pasta Casserole holds its own as a comforting and reliable option. Its universal appeal ensures that it will be a hit, no matter the occasion.
More Dinner Recipes
- Best Garlic Parmesan Chicken Pasta
- Quick & Easy Sassy Rice Recipe
- Easy Churu Chicken Amarillo Recipe
- Best French Onion Soup Rice
Share Your Chicken Broccoli Pasta Casserole Recipe
This creamy, cheesy chicken broccoli pasta casserole is your go-to recipe for comfort food that’s easy to make and loved by everyone. Whether it’s a family dinner, a meal prep idea, or a potluck favorite, this Chicken Broccoli Pasta Casserole checks all the boxes. If you try it, I’d love to hear how it turned out! Leave a comment, rate the recipe, or share your delicious creation on social media with #ChickenBroccoliPastaCasserole. Perfect for cozy weeknights, holidays, or anytime you’re craving something warm and satisfying—enjoy every bite!
PrintChicken Broccoli Pasta Casserole
- Total Time: 35 minutes
Description
Whip up this easy, cheesy chicken broccoli pasta casserole in just 30 minutes! Perfect for busy weeknights—creamy, hearty, and family-approved
Ingredients
For the Pasta Bake:
- 250 g 8 oz pasta (penne, fusilli, or similar)
- 2 cups 200g broccoli florets, cut into small pieces
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 300 g 10 oz chicken breast, diced into small cubes
- 2 tbsp flour (all-purpose or whole wheat)
- 2 cups 500ml milk (any type)
- 1 cup 250ml chicken broth (or stock)
- 1 cup 100g shredded cheese (cheddar, mozzarella, or a mix)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
For the Topping:
- 1/2 cup 50g shredded cheese (cheddar, mozzarella, or a mix)
- 1/4 cup 25g breadcrumbs (optional, for crunch)
Instructions
Cook the Pasta and Broccoli
- Preheat your oven to 200°C (390°F).
- Cook the pasta in a large pot of boiling salted water according to package instructions until al dente.
- Add the broccoli florets to the pot during the last 2 minutes of cooking. Drain and set aside.
Prepare the Chicken and Sauce
- Heat olive oil in a large skillet or pan over medium heat.
- Add the onion and garlic, sautéing for 2-3 minutes until softened.
- Add the diced chicken and cook for 4-5 minutes until lightly browned and cooked through.
- Sprinkle the flour over the chicken and stir to coat. Cook for 1 minute to remove the raw flour taste.
- Gradually pour in the milk and chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly.
- Stir in 1 cup of shredded cheese, salt, and pepper. Mix until the cheese melts and the sauce is smooth.
Combine Pasta, Broccoli, and Sauce
- Add the cooked pasta and broccoli to the skillet with the chicken sauce. Gently toss to coat everything evenly.
- Transfer the mixture to a baking dish (approximately 9×13 inches or similar).
Add the Topping
- Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.
- For extra crunch, sprinkle breadcrumbs over the cheese (optional).
Bake and Serve
- Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
- Let it cool for 5 minutes before serving. Enjoy your creamy, cheesy chicken broccoli pasta casserole!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner, lunch