Chicken and Broccoli Pasta Bake
A creamy, cheesy pasta bake with tender chicken and crisp broccoli florets. This protein-packed, fiber-rich meal is quick to make, perfect for family dinners, and ideal for meal prep, delivering comfort and nutrition in every bite.
Equipment
- 9x13 inch baking dish
- Large Pot (for boiling pasta)
- Nonstick skillet
- Medium mixing bowl
- Whisk
- Knife and cutting board
- colander
Ingredients
For the Chicken:
- 2 large chicken breasts about 2 cups chopped
- 1 tbsp butter
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the Pasta and Veggies:
- 9 oz penne pasta
- 2 cups broccoli florets finely chopped
For the Sauce:
- 3 tbsp butter
- 4 cloves garlic minced
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- 1½ cups heavy cream
- ½ tsp salt
- ½ tsp black pepper
- 1½ cups grated parmesan cheese
- 1½ cups grated mozzarella cheese
For Garnish:
- Chopped fresh parsley
Instructions
- Preheat and Prepare the Baking Dish: Start by preheating your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray. Greasing the dish ensures the pasta bake won’t stick and makes cleanup easier. Preparing the dish ahead of time also allows you to quickly transfer the assembled ingredients once the pasta, chicken, and sauce are ready.
- Season the Chicken Thoroughly: Take the chicken breasts and cut each lengthwise into two even pieces so they cook uniformly. In a small bowl, mix together paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Rub this seasoning evenly over all sides of the chicken pieces, making sure each piece is fully coated. This step infuses the chicken with flavor and creates a delicious foundation for the dish.
- Cook the Chicken to Golden Perfection: Heat 1 tablespoon of butter in a nonstick skillet over medium heat. Once melted and slightly bubbling, add the seasoned chicken pieces. Cook for 5-6 minutes on one side until golden brown, then flip carefully and cook another 5 minutes or until fully cooked and juices run clear. Remove the chicken from the skillet and set aside on a plate to rest. Resting ensures the chicken stays tender and juicy when added to the pasta.
- Boil Pasta and Blanch Broccoli: Bring a large pot of water to a rolling boil and add a pinch of salt to enhance flavor. Add the penne pasta and cook according to the package instructions. About 3 minutes before the pasta is al dente, add the finely chopped broccoli florets. Cooking broccoli with the pasta saves time and ensures even cooking. Once cooked, drain both pasta and broccoli in a colander and set aside.
- Prepare the Creamy Cheese Sauce: Return the empty pot to the stove over medium-high heat and melt 3 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Sprinkle in 2 tablespoons of flour and whisk continuously for 1-2 minutes to form a smooth roux. Gradually pour in 1½ cups of whole milk and 1½ cups of heavy cream, whisking constantly to avoid lumps. Season with ½ teaspoon salt and ½ teaspoon black pepper. Cook for 2-3 minutes until the sauce begins to thicken. Stir in 1 cup of grated parmesan and 1 cup of mozzarella until fully melted and smooth. Taste and adjust seasoning if needed.
- Chop the Cooked Chicken into Bite-Sized Pieces: Slice the rested chicken into pieces approximately 1-2 inches in size. Bite-sized pieces ensure every portion of pasta has a good ratio of chicken, broccoli, and sauce, creating a balanced and flavorful dish.
- Combine Pasta, Chicken, and Sauce: In a large mixing bowl, combine the cooked pasta, blanched broccoli, and chopped chicken. Pour the prepared cheese sauce over the mixture. Gently toss everything together using a large spoon or spatula until all ingredients are evenly coated. This ensures consistent flavor and texture in every bite.
- Assemble the Pasta Bake: Transfer the combined mixture into the greased 9x13-inch baking dish. Spread evenly so the top is smooth. Sprinkle the remaining ½ cup parmesan and ½ cup mozzarella cheese evenly over the top to create a golden, bubbly crust once baked.
- Bake Until Golden and Bubbling: Place the baking dish in the preheated oven and bake for approximately 15 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown. Keep an eye during the final minutes to prevent over-browning. Baking melds the flavors together and gives the dish a beautiful, appetizing appearance.
- Garnish and Serve Warm: Remove the pasta bake from the oven and let it rest for 3-5 minutes. Garnish with freshly chopped parsley for color and freshness. Serve warm and enjoy a comforting, protein-rich, fiber-packed meal that is perfect for family dinners, weeknight meals, or meal prep.
Notes
- Use fresh, firm chicken breasts for best texture. Avoid overly thin pieces, which can dry out during cooking.
- Cutting broccoli into small, uniform florets ensures even cooking and better integration with pasta.
- Whisk the flour into melted butter carefully to avoid lumps when making the cheese sauce.
- Pasta should be slightly undercooked before baking; it will continue to cook in the oven with the sauce.
- For extra flavor, you can toast the garlic briefly in butter before adding the flour.
- Adjust cheese amounts to taste; a mix of parmesan and mozzarella balances creaminess and meltiness.
- Let the pasta bake rest for a few minutes after baking to allow the sauce to thicken slightly.
