This recipe is the cozy, comforting meal you’ll want on busy weeknights or casual weekends. The rich, velvety sauce mixed with tender chicken and broccoli creates a flavor combo that feels like a warm hug. I’m excited to share my Creamy Chicken Broccoli Pasta Bake Recipe with you—it’s one of those dishes that tastes fancy but is really easy to pull off.
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Why You'll Love This Recipe
This Creamy Chicken Broccoli Pasta Bake Recipe quickly became a staple in my kitchen because it checks all the boxes: creamy, comforting, and packed with just the right mix of veggies and protein. Whether you’re cooking for family, friends, or just yourself, this dish feels special without any fuss.
- Easy prep and cooking: Everything comes together in about an hour, and most of the ingredients are pantry staples.
- Balanced flavors: The hot sauce and Dijon mustard sneak in layers of flavor you wouldn’t expect but absolutely love.
- Kid-friendly and adaptable: My kids actually ask for this one often, and you can adjust the veggies or cheese based on preferences.
- Perfect for leftovers: It reheats wonderfully, making it ideal for meal prep or next-day lunches.
Ingredients & Why They Work
All the ingredients in this dish are carefully chosen to build a creamy, savory sauce with tender chicken and fresh broccoli. Here’s why each one earns its spot and how a little attention to quality really makes a difference.
- Chicken broth: Provides a flavorful base for the sauce, so you don’t need heavy cream only to get richness.
- Half and half: Adds creaminess without being too heavy—perfect for that silky pasta bake sauce.
- Chicken bouillon cube: A small addition that amps up the savory depth.
- Hot sauce, soy sauce, and Dijon mustard: These little flavor boosters meld together for a nice balance of tang, umami, and spice without overpowering.
- Herbs and spices (onion powder, oregano, parsley, paprika, garlic salt): Layer the flavor so each bite is interesting.
- Boneless skinless chicken breast: Lean and tender when cooked right, it absorbs flavors from the sauce beautifully.
- Olive oil: For searing chicken with a gentle fruity note.
- Dry white wine: Adds brightness and depth; I always grab a bottle of Pinot Grigio when making this.
- Garlic and butter: Classic aromatics that start the sauce off with warmth.
- Flour: Thickens the sauce for that perfect creamy texture.
- Fusilli pasta: Its twisty shape traps cheesy sauce so every bite is packed.
- Broccoli florets: Boosts nutrition and adds a fresh crunch.
- Parmesan and cheddar cheeses: The ultimate duo for meltability and rich flavor.
- Crispy fried onions: The secret topping that adds a knockout crunch you won’t want to skip.
Make It Your Way
One of the things I love most about this Creamy Chicken Broccoli Pasta Bake Recipe is how easy it is to adapt. I often toss in mushrooms when they’re in season or swap the broccoli for asparagus. And, of course, you can mix up the cheese or make it dairy-free with a couple of swaps!
- Variation: I sometimes add cooked crispy bacon for an extra smoky flavor that’s always a hit at the table.
- Vegetarian tweak: Replace the chicken with roasted chickpeas or sautéed mushrooms for a meatless version.
- Spice it up: If you love heat, add a pinch of cayenne or swap the hot sauce for a spicier option; it livens up the creamy sauce nicely.
Step-by-Step: How I Make Creamy Chicken Broccoli Pasta Bake Recipe
Step 1: Prepping and seasoning the chicken
Start by cutting the chicken into evenly sized 1-inch cubes and patting them dry—that helps achieve a nice golden sear. Season generously with salt, pepper, and Italian seasoning. I’ve found that this step makes the chicken flavorful even before it hits the sauce.
Step 2: Sear the chicken
Heat 1 to 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken in batches if needed, to avoid crowding the pan. Cook until you see a beautiful golden crust and the chicken is nearly cooked through—usually around 3 to 4 minutes. Set aside and save any juices on the plate for extra flavor in the sauce.
Step 3: Pasta and broccoli prep
While the chicken cooks, bring a large pot of salted water to a boil. Add fusilli pasta and cook for 1 minute less than package instructions so it finishes baking with the sauce. During the last 4 minutes, toss in the broccoli florets to cook together—this trick saves time and means the broccoli stays bright and tender.
Step 4: Building the sauce
Using the same skillet from the chicken, pour in the white wine over medium heat. Use a spatula to scrape up those delicious browned bits stuck to the bottom—that’s pure flavor! Let the wine reduce by half, about 3-4 minutes.
Next, stir in butter and minced garlic, cooking for a minute until fragrant. Sprinkle flour over and stir constantly for 2 minutes to form what's essentially a roux, which will thicken your sauce perfectly. Slowly add the sauce mixture (chicken broth, half and half, bouillon, and seasonings) in small splashes while stirring to keep it smooth. Bring it to a gentle boil, then reduce heat to simmer.
Step 5: Cheese and final assembly
Gradually add Parmesan cheese and half of the cheddar into the sauce, stirring until everything melts together into that velvety goodness. Be careful not to let the sauce boil after adding cheese to avoid a grainy texture.
Stir in the cooked pasta and broccoli, then add the seared chicken with any juices you saved. Give everything a good mix and transfer the entire mixture into a greased 9 x 13-inch casserole dish.
Step 6: Bake and top with crunch
Sprinkle the remaining cheddar cheese over the top, cover the dish, and bake at 350°F for 15 minutes. Then remove the cover, sprinkle on crispy fried onions, and bake uncovered for another 8-10 minutes until the topping is golden and irresistible. Serve hot and get ready for all the compliments!
Top Tip
My experience with this Creamy Chicken Broccoli Pasta Bake Recipe taught me that those little flavor details and timing matter a lot. Here’s what I’ve learned after making this dish over and over:
- Don’t skip the wine reduction: It really lifts the sauce and adds subtle layers. If you can’t use wine, chicken broth works, but I miss the zing.
- Cook pasta and broccoli together: This saves an extra pot and keeps broccoli perfectly tender—not mushy.
- Add cheese gradually: Stir it in slowly to help melt evenly and prevent your sauce from becoming grainy.
- Crunchy topping magic: The crispy fried onions on top are non-negotiable for that amazing texture contrast.
How to Serve Creamy Chicken Broccoli Pasta Bake Recipe
Garnishes
I usually sprinkle a little extra freshly grated Parmesan and some chopped fresh parsley on top right before serving. It adds a lovely pop of freshness and color that brightens the creamy, cheesy dish. If you want to get fancy, a squeeze of fresh lemon juice can really elevate the broccoli’s flavor.
Side Dishes
Since this bake is hearty all on its own, I often pair it with a crisp green salad with a tangy vinaigrette or simple garlic bread for soaking up any extra sauce. Roasted carrots or a light cucumber salad also complement it beautifully if you want something refreshing on the side.
Creative Ways to Present
For special occasions, I like baking this pasta in individual ramekins for each person. It looks fancy and keeps portions perfect. Another fun idea is scooping the pasta into hollowed-out bell peppers before baking for a colorful, unexpected presentation that kids love.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers and keep them in the fridge for up to 3 days. This bake reheats beautifully, and I find the flavors even deepen after a day. Just give it a gentle stir before reheating.
Freezing
This Creamy Chicken Broccoli Pasta Bake Recipe freezes well, which is such a lifesaver. I freeze portions in freezer-safe containers or bags for up to 3 months—perfect for last-minute dinners or busy weeks.
Reheating
When reheating, I prefer using the microwave on a low or ‘melt’ setting to warm it through gently so the cheese doesn’t separate. You can also reheat covered in a 325°F oven until warmed through, or use a makeshift double boiler on the stovetop for the creamiest result.
Frequently Asked Questions:
Absolutely! While fusilli works wonderfully because it holds onto sauce well, you can also use penne, rigatoni, ziti, or cavatappi. Just make sure to adjust cooking times and drain pasta slightly al dente since it will bake in the oven.
If you’d prefer not to use wine, chicken broth is a great substitute. Non-alcoholic white wine also works if you want the flavor without the alcohol content. Just be sure to reduce it down to concentrate the flavor before adding other ingredients.
You can! Swap the cheddar and Parmesan for dairy-free cheese alternatives that melt well, and use coconut milk or another creamy dairy-free substitute instead of half and half. Just keep in mind the flavors and textures might shift slightly.
The key is to add the cheese gradually and keep the heat low once cheese is in the sauce. Avoid boiling the sauce after adding cheese to prevent it from separating. Stir gently and consistently for a smooth, creamy texture.
Final Thoughts
This Creamy Chicken Broccoli Pasta Bake Recipe has become such a warm, welcome dish in my home — not just because it’s creamy comfort food, but because of the ease and flexibility it offers. I hope you find it as satisfying and delicious as I do, whether you're cooking a weeknight dinner or feeding a crowd. Give it a try; I’m pretty sure it’ll become your new favorite go-to too!
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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
Description
This Chicken and Broccoli Pasta Bake is a comforting and flavorful casserole dish combining tender chicken, al dente fusilli pasta, fresh broccoli, and a creamy cheese sauce enriched with Parmesan and cheddar. Enhanced with subtle notes from hot sauce, Dijon mustard, and soy sauce, this baked pasta is perfect for a satisfying family dinner.
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, to taste
- 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 cheddar cheese
- 1 cup crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pasta casserole.
- Prepare Sauce: In a large measuring cup with a spout, combine chicken broth, half and half, chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt. Stir well and set aside.
- Cut & Season Chicken: Cut chicken breasts into 1-inch cubes. Pat dry with a paper towel, then season generously with salt, pepper, and Italian seasoning.
- Sear Chicken: Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken cubes and sear until golden brown and just cooked through, about 3 to 4 minutes, stirring occasionally. Remove chicken and set aside.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package instructions minus 1 minute. During the last 4 minutes of cooking, add broccoli florets to the boiling water alongside the pasta. Drain both once cooked and set aside.
- Deglaze Skillet: Using the same skillet where chicken was cooked, add white wine over medium heat. Use a silicone spatula to scrape the bottom and sides of the skillet to incorporate browned bits for flavor. Simmer until the wine reduces by half, about 3 to 4 minutes.
- Make Roux: Add butter and minced garlic to the skillet and cook for 1 minute. Stir in flour continuously and cook for 2 minutes to form a roux.
- Incorporate Sauce: Gradually add the prepared sauce mixture in small splashes, stirring constantly until thickened. Bring to a boil, then reduce to a simmer.
- Add Cheese: Gradually add the grated Parmesan and half of the cheddar cheese into the sauce, stirring constantly until melted and smooth. Avoid boiling to prevent separation.
- Combine Pasta, Broccoli & Chicken: Stir cooked pasta, broccoli, and the seared chicken along with any juices back into the cheese sauce until thoroughly combined.
- Transfer to Baking Dish: Remove from heat and transfer the mixture to a lightly greased 9 x 13-inch casserole dish if your pot is not oven safe.
- Top & Bake: Sprinkle the remaining cheddar cheese evenly on top. Cover the dish and bake in the preheated oven for 15 minutes.
- Add Fried Onions & Finish Baking: Remove the cover and sprinkle the crispy fried onions over the top. Bake uncovered for an additional 8 to 10 minutes until onions are golden and crispy. Serve warm.
Notes
- Use Franks' hot sauce, Worcestershire sauce can substitute for soy sauce if desired.
- Recommended dry white wines include Chardonnay, Pinot Grigio, or Sauvignon Blanc; non-alcoholic white wine or additional chicken broth can be used as alternatives.
- For best flavor and meltability, grate Parmesan from a block. Cracker Barrel Yellow Cheddar works well for cheddar.
- Fusilli pasta clings well to cheese sauce; alternatives include penne, rigatoni, ziti, or cavatappi.
- Do not boil cheese sauce after adding cheese to prevent grainy texture or separation.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months.
- Reheat gradually on medium power or melt setting in microwave or use a double boiler to avoid cheese separating.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
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