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Cheesy Chicken and Broccoli Pasta Bake

A spoonful of Cheesy Chicken and Broccoli Pasta Bake showing a dramatic cheese pull over the white baking dish.
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A simple recipe for a creamy, baked pasta casserole featuring chicken and broccoli, perfect for a family dinner.

Ingredients

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  • 1 pound pasta (penne or rotini)
  • 2 cups cooked, shredded chicken
  • 3 cups fresh broccoli florets
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Add the broccoli florets to the boiling water during the last 3 minutes of cooking. Drain the pasta and broccoli well and set aside.
  3. While the pasta cooks, prepare the cheese sauce. In a large saucepan over medium heat, melt the butter.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
  5. Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  6. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg.
  7. Add the cheddar cheese and Monterey Jack cheese to the sauce, stirring until completely melted and smooth. Reserve the Parmesan cheese for later.
  8. In a large bowl, combine the cooked pasta, drained broccoli, shredded chicken, and the cheese sauce. Mix gently until everything is evenly coated.
  9. Pour the mixture into the prepared baking dish.
  10. Sprinkle the reserved Parmesan cheese and the breadcrumbs (if using) over the top.
  11. Bake for 20 to 25 minutes, or until the casserole is bubbly and the top is golden brown.
  12. Let the bake rest for 5 minutes before serving.

Notes

  • For a spicier flavor, add 1/4 teaspoon of cayenne pepper to the cheese sauce.
  • You can substitute Gruyère or smoked Gouda for some of the cheddar cheese for a different flavor profile.
  • If you do not have cooked chicken, you can poach or bake 1 pound of chicken breast and shred it before starting the sauce.
  • Use frozen broccoli if fresh is unavailable; add it directly to the boiling pasta water when instructed.

Nutrition

Find it online: https://epicureempire.com/cheesy-chicken-and-broccoli-pasta-bake/