Cheesy Broccoli Chicken Pasta Bake

This cheesy broccoli chicken pasta bake is a creamy comforting dinner you can make ahead for busy nights or dish up to please a hungry crowd at the table. It manages to balance all the indulgence of classic casseroles without heavy cream just enough cheese to feel special and plenty of satisfying protein and vegetables to round things out. Rotini holds the creamy sauce in every twist and the lightly roasted broccoli gives extra color and crunch. With simple steps and everyday ingredients anyone can make this a regular part of their easy weeknight dinners.

I started making this bake one fall when my kids grew tired of plain chicken dinners. Now they race to the oven when they smell this bubbling in the kitchen and it disappears faster than I can dish it out.

Ingredients

• Olive oil: gives richness and helps brown the chicken select extra virgin for more flavor
• Rotini or Fusilli pasta: twirls soak up sauce whole wheat can be used for more fiber
• Chicken: diced and seasoned I often use leftover rotisserie for quicker meals
• Broccoli: broken into bite size florets choose firm bright green crowns
• Yellow onion: sliced thin for sweetness look for heavy onions with no soft spots
• Garlic cloves: minced gives punchy flavor fresh always outshines jarred
• Flour: helps thicken the creamy base plain all purpose flour works great
• Chicken stock: a tasty foundation homemade or low sodium is best for flavor control
• Evaporated milk: makes the sauce rich without heavy cream shake the can before opening
• Half and half: adds a silky finish start with a little and add more for your desired creaminess
• Dijon mustard: gives the sauce a tangy kick use a quality brand for smoothness
• Salt and pepper: season to taste kosher salt if you have it gives balanced seasoning
• Grated cheese: divided I like sharp cheddar and colby jack always grate fresh for best melting

Step-by-Step Instructions

Sear the Chicken:

Heat olive oil in a large skillet over medium heat. Add diced chicken in a single layer and let cook without moving for a few minutes until golden. Flip once and finish cooking just until no longer pink inside. Transfer chicken to a bowl and cover loosely with foil to keep warm.

Cook the Aromatics:

In the same pan drizzle in more olive oil. Scatter in the thinly sliced onion and cook stirring often over medium until the onions soften and start to turn translucent about four minutes. Add garlic and stir continuously for another minute just until fragrant. Sprinkle flour evenly over onions and garlic then whisk or stir well for a full minute to coat and remove the raw taste.

Boil the Pasta:

Fill a large pot with salted water and bring it to a rolling boil. Add your pasta and cook until just al dente according to the package. Drain well and set aside. Try to time this so the pasta is ready just as your sauce is finishing.

Build the Sauce:

Back in the skillet with onions slowly pour in chicken stock while whisking until no clumps of flour remain. Stir in the evaporated milk followed by the half and half dijon mustard salt and pepper. Keep the heat at medium and simmer letting the mixture thicken slightly.

Melt the Cheese:

Add one cup of the grated cheese to the sauce and keep stirring until the cheese has fully melted into the sauce. Taste and adjust salt and pepper if needed.

Assemble the Casserole:

In a greased 13 by 9 inch baking dish combine cooked pasta broccoli florets and chicken. Toss gently to evenly distribute everything. Pour the cheesy sauce over the top and use a large spoon to toss and coat all the ingredients well.

Bake and Broil:

Slide the casserole into a preheated 400 degree oven for fifteen minutes uncovered. Then sprinkle the remaining cheese evenly over the top and bake another ten minutes or until melted and golden with a bubbling edge.

Save

My favorite part is always the contrast of sharp cheddar with sweet sauteed onions. Every time I serve this for a family gathering my little one insists on scooping the crispy corners where the cheese made a golden crust.

Storage Tips

Let the dish cool fully before covering and storing in the fridge. Individual portions heat well in the microwave but keep a splash of milk handy to loosen the sauce. This bake also freezes for up to two months. Just thaw overnight and reheat in the oven for best texture.

Ingredient Substitutions

Any short pasta holds up here Penne or shells work nicely. Swap in turkey or tofu for chicken for a different protein. If sharp cheddar is too strong a mild mozzarella melts in smoothly. Try cauliflower in place of broccoli if that is what you have on hand.

Serving Suggestions

A bright green salad tossed with lemon vinaigrette compliments the rich bake. Garlic bread and roasted carrots make hearty sides. This casserole is also an easy crowd pleaser at potlucks and family Sunday suppers.

Cultural Context

Pasta bakes are beloved in home kitchens around the world. This version nods to classic American casseroles with an extra vegetable boost. Cheesy bakes have long filled the role of bridge between comfort food and practical cooking especially for busy families who want it all in one dish.

Frequently Asked Questions About Recipes

→ How can I make this pasta bake more nutritious?

Increase the proportion of broccoli or add spinach for extra greens. Use whole wheat pasta for added fiber, and try reduced-fat cheese if desired.

→ Can I use pre-cooked chicken or rotisserie?

Absolutely! Shredded rotisserie chicken works well and saves prep time. Simply add it when combining the sauce with the pasta and vegetables.

→ What is the best cheese combination for this dish?

Sharp cheddar and colby jack provide a creamy, flavorful finish, but mozzarella, Monterey Jack, or Gouda can be used for different textures and flavors.

→ How do I prevent the pasta from overcooking?

Boil the pasta until just al dente, since it will bake further in the oven and absorb sauce, ensuring the noodles stay firm.

→ Is it possible to prepare this dish ahead for meal prep?

Yes, assemble the bake up to the point of baking, cover, and refrigerate. When ready, bake as directed, adding a few extra minutes if baking from cold.

→ Can I freeze leftovers?

Portion the baked pasta into freezer-safe containers. Thaw in the refrigerator before reheating, or bake from frozen until heated through.