It is 6pm and the kids are hungry. You need a meal that fills them up fast. This Chicken Broccoli Pasta Bake is the perfect answer. It is warm, cheesy, and very satisfying. This dish is great for busy back-to-school nights. Every bite is filled with tender chicken and fresh broccoli.
Why This Recipe Is a Winner
This recipe is a winner because it uses simple ingredients. You likely have most of these in your kitchen. It is a complete meal in one single dish. The creamy garlic sauce makes the broccoli taste amazing. Even your pickiest eaters will ask for seconds. It is the ultimate comfort food for chilly fall evenings.
Simple Method
You start by boiling your pasta and broccoli together. This saves time and reduces your cleanup. Then, you make a quick and silky cheese sauce. Mix everything with cooked chicken and bake until bubbly. Even if you are a beginner, you can do this. It is a foolproof way to feed your family well.
Ingredients You’ll Need
These ingredients are mostly pantry staples that create a restaurant-quality meal at home.
- 12 oz penne pasta
- 2 cups fresh broccoli florets
- 1.5 lbs cooked chicken breast, cubed
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1.5 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Step-by-Step
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Cook penne in a large pot of boiling salted water for 2 minutes less than the package instructions suggest.
- Add broccoli florets to the boiling pasta water during the last 60 seconds of cooking, then drain both.
- In a medium saucepan, melt butter over medium heat and whisk in flour, cooking for 1 minute to form a roux.
- Gradually whisk in milk and garlic, stirring constantly until the sauce thickens and reaches a light simmer.
- Remove sauce from heat and stir in parmesan and 1/2 cup of the mozzarella until melted; season with salt and pepper.
- In a large mixing bowl, combine the drained pasta, broccoli, cubed chicken, and the cheese sauce.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining mozzarella over the top.
- Bake for 20-25 minutes until the sauce is bubbly and the cheese is golden brown.
Best Ways to Enjoy It
Serve this bake while it is hot and bubbly. It pairs perfectly with a crisp side salad. You can also add some warm garlic bread. This meal is great for cozy family dinners. Set the table and enjoy a stress-free meal together. It makes enough to feed a hungry crowd easily.
Keep It Fresh
Store leftovers in an airtight container in the fridge. They will stay fresh for three days. To reheat, use a 350°F oven for 15 minutes. Cover the dish with foil to keep it moist. You can also freeze this dish for later. Just thaw it in the fridge before you reheat it. This makes it a great meal prep option.
Tips for Best Results
- Undercook your pasta slightly so it stays firm after baking.
- Whisk the milk in slowly to avoid any lumps.
- Use rotisserie chicken to save time on busy nights.
- Chop broccoli into bite-sized pieces for even cooking.
- Double the cheese on top for an extra golden crust.
- Add a pinch of red pepper flakes for extra heat.
- For a fall twist, add a dash of nutmeg.
- Use fresh garlic for the best flavor in the sauce.
Easy Flavor Ideas
- Swap penne for gluten-free pasta to fit dietary needs.
- Use cauliflower instead of broccoli for a different flavor.
- Try smoked gouda instead of mozzarella for a deep taste.
- Add cooked bacon bits for a salty, smoky crunch.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the dish early. Keep it covered in the fridge until dinner. Just add five minutes to the baking time. This is perfect for meal planning.
How do I know when it is done?
The cheese should be golden brown and bubbly. You will see the sauce bubbling at the edges. This usually takes about 20 to 25 minutes. It will smell wonderful when it is ready.
Can I use frozen broccoli?
Yes, frozen broccoli works well in this recipe. Just thaw and drain it before adding. It will still be tender and delicious. This makes the recipe even more budget-friendly.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every cheesy bite warm you up. Happy cooking!
— Alex
Ingredients
- 12 oz penne pasta
- 2 cups fresh broccoli florets
- 1.5 lbs cooked chicken breast, cubed
- 4 tbsp unsalted butter
- 1/4 cup all -purpose flour
- 3 cups whole milk
- 2 cloves garlic , minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1.5 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Cook penne in a large pot of boiling salted water for 2 minutes less than the package instructions suggest.
- Add broccoli florets to the boiling pasta water during the last 60 seconds of cooking, then drain both.
- In a medium saucepan, melt butter over medium heat and whisk in flour, cooking for 1 minute to form a roux.
- Gradually whisk in milk and garlic, stirring constantly until the sauce thickens and reaches a light simmer.
- Remove sauce from heat and stir in parmesan and 1/2 cup of the mozzarella until melted; season with salt and pepper.
- In a large mixing bowl, combine the drained pasta, broccoli, cubed chicken, and the cheese sauce.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining mozzarella over the top.
- Bake for 20-25 minutes until the sauce is bubbly and the cheese is golden brown.
