Chicken and Broccoli Pasta Bake

This Chicken and Broccoli Pasta Bake has savory pasta tossed in a creamy cheese sauce with juicy bites of chicken and broccoli florets! Crispy onion tops add a flavor and crunch for the BEST casserole recipe you’ve ever tried!

Be sure to try my Chicken Broccoli Rice Casserole next!

Chicken and Broccoli Pasta Bake

There’s nothing cozier than this Chicken and Broccoli Pasta Bake! It has the creamiest homemade cheese sauce with savory fusilli pasta, juicy bites of chicken, broccoli florets, and crispy fried onions! (What could be better?!)

The cheese sauce smothers every bite, it really is irresistible. Bonus: You can assemble it entirely ahead of time and bake it another day! Be sure to check out my PRO TIPS below on what I use for various flavor enhancers, what cheese I use, other pasta options, and more! 

How to Make It

Note: This is an overview. See recipe card for ingredient quantities and full instructions.

Season and sear diced chicken in olive oil and set aside. Deglaze with white wine and reduce. Add butter, garlic, and flour to make a roux. Add the sauce mixture in small splashes. Bring to a boil, then reduce to a simmer. Meanwhile, boil pasta and add broccoli during the last 4 minutes. Drain.

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Add the cooked pasta/broccoli and stir to combine. Add the chicken back along with any juices from the plate. Transfer to a lightly greased 9 x 13-inch casserole dish.

Top with cheese. Cover and bake for 15 minutes. Uncover, top with crispy fried onions, and bake 8-10 more minutes. Serve!

Make Ahead Method

• Assemble as outlined and cover it tightly. Store in the fridge for up to 2 days. Let it sit at room temp for 30-45 minutes prior to baking.
• Add 10 minutes to the covered baking time, or until the cheese on top is melted. Then remove cover, top with crispy fried onions, and bake for 8-10 more minutes.

Pro Tips

• Hot Sauce/Dijon Mustard/Soy Sauce: These are all flavor enhancers in the sauce that you can’t taste outright, but they really round out the flavor profile. I use Franks’ Hot Sauce.
  • Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce as well.
• Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine. If needed, chicken broth can be used instead.
• Cheese: Shred/grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Cracker Barrel Yellow Cheddar Cheese and Belgioioso Parmesan cheese.
• Pasta: Fusilli clings onto cheese sauce really well. Penne, Rigatoni, Ziti, Cavatappi are other good pasta choices for pasta bakes.
• Cheese Sauce: Once the cheese is added, don’t let the sauce come to a boil at any point, this can cause the dairy to separate and create a grainy consistency. 

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well. Be sure to reheat gradually so that the cheese doesn’t get too hot and separate. 
• When reheating, I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

• 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
• 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
• Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
• Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
• Pasta Strainer– This is the one I have.
• Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe.
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.

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Chicken and Broccoli Pasta Bake

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

5 from 8 ratings

Servings: 6 people

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This Chicken and Broccoli Bake has a creamy cheese sauce with juicy bites of seasoned chicken and broccoli florets! It's easy to make and has the best homemade flavor.

Ingredients

US Customary - Metric

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 EACH: onion powder, oregano, parsley
• ▢ ¼ teaspoon EACH: paprika, garlic salt

Chicken, Orzo, Cheese, etc.

• ▢ 1-2 tablespoons olive oil
• ▢ 1 ¼ lbs. boneless skinless chicken breast
• ▢ Salt/Pepper
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ cup dry white wine, see notes
• ▢ 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

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Instructions

• Preheat oven to 350° F.
• Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
• Cut the chicken into 1-inch cubes and pat it dry. Season with salt, pepper, and Italian seasoning.
• Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden, stirring occasionally, until just cooked through, about 3-4 minutes. Set aside.
• As you continue with the following steps, bring a large pot of water to a boil for the pasta. Once a boil is reached, stir in some salt and cook the pasta 1 minute less than what's noted on the package instructions. **Add the broccoli to the boiling pasta water during the last 4 minutes.** Drain once cooked.
• As the water heats up, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Simmer until the wine is reduced by half, 3 to 4 minutes.
• Add the butter and garlic and cook for 1 minute. Add the flour and stir continuously for 2 minutes.
• Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
• Gradually sprinkle the Parmesan cheese and HALF cheddar into the sauce until combined.
• Add the cooked pasta and broccoli and stir to combine.
• Add the chicken back along with any juices from the plate and stir to combine.
• Remove from heat and transfer to a lightly greased 9 x 13-inch casserole dish if your pot isn’t oven safe.
• Top with remaining cheddar cheese. Cover and bake for 15 minutes.
• Uncover and add the crispy fried onions. Bake uncovered for 8-10 more minutes. Serve!

Notes

Pro Tips:

• Hot Sauce/Dijon Mustard/Soy Sauce: These are all flavor enhancers in the sauce that you can’t taste outright, but they really round out the flavor profile. I use Franks' Hot Sauce.
  • Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce as well.
• Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine. If needed, chicken broth can be used instead.
• Cheese: Shred/grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Cracker Barrel Yellow Cheddar Cheese and Belgioioso Parmesan cheese.
• Pasta: Fusilli clings onto cheese sauce really well. Penne, Rigatoni, Ziti, Cavatappi are other good pasta choices for pasta bakes.
• Cheese Sauce: Once the cheese is added, don't let the sauce come to a boil at any point, this can cause the dairy to separate and create a grainy consistency. 

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Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well. Be sure to reheat gradually so that the cheese doesn't get too hot and separate. 
• When reheating, I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!

---

Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 658kcal, Carbohydrates: 27g, Protein: 40g, Fat: 41g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 153mg, Sodium: 1170mg, Potassium: 672mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1262IU, Vitamin C: 43mg, Calcium: 521mg, Iron: 2mg

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Course: Main Course, Pasta

Cuisine: American

Author: Stephanie