Dinner Recipes for Family: Creamy Chicken Broccoli Pasta Bake
Golden, bubbly cheese tops tender pasta, juicy chicken, and bright bites of broccoli in this cozy chicken broccoli pasta bake. The sauce is creamy without being fussy, with garlic, Parmesan, and a little Dijon mustard giving every scoop plenty of flavor.
This is one of those dinner recipes for family that brings everyone to the table quickly. It uses straightforward ingredients, comes together in one baking dish, and has a familiar, comforting flavor that works for both kids and adults.
Serve it straight from the oven with a crisp salad or warm bread, and dinner is handled. I love that the broccoli cooks right alongside the pasta, so there is no separate vegetable pan to manage.
Why You’ll Love This Recipe
- Comforting but balanced: Creamy cheese sauce, chicken, and vegetables all land in one satisfying bake.
- Weeknight-friendly: Rotisserie chicken keeps prep moving quickly.
- Flexible: Use the pasta, cooked chicken, and vegetables you have on hand.
- Great for sharing: One 9-by-13-inch dish makes six generous portions.
Ingredient Notes
- Short pasta: Penne, rotini, cavatappi, or shells catch the creamy sauce well. Cook it just shy of al dente so it does not turn soft in the oven.
- Cooked chicken: Shredded rotisserie chicken is the fastest choice. Leftover roasted chicken or cooked turkey works just as well.
- Broccoli: Fresh florets stay pleasantly tender-crisp. Frozen florets are fine; thaw and pat them dry first so they do not water down the sauce.
- Milk and broth: Whole milk makes the silkiest sauce, though 2% milk works. Use low-sodium chicken broth to keep the salt level in your control.
- Cheese: Sharp cheddar brings flavor while Parmesan adds savory depth. Grate cheese from a block when possible, since pre-shredded cheese can melt less smoothly.
- Dijon mustard: It does not make the bake taste mustardy. It simply sharpens the cheese sauce; use yellow mustard in a pinch or leave it out.
Creamy Chicken Broccoli Pasta Bake
This easy chicken pasta casserole makes a dependable family dinner with a creamy homemade cheese sauce and a crisp golden topping.
Ingredients
- 12 ounces penne, rotini, cavatappi, or shells
- 3 cups small broccoli florets
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 1/2 cups whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 3 cups cooked shredded or diced chicken
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup finely grated Parmesan cheese, divided
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- Chopped parsley, optional
Instructions
- Heat the oven to 375°F. Butter or lightly oil a 9-by-13-inch baking dish. Bring a large pot of well-salted water to a boil.
- Cook the pasta for 2 minutes less than the package directs. Add the broccoli during the final 2 minutes of cooking. Reserve 1/2 cup of pasta water, then drain the pasta and broccoli well.
- Melt the butter in a large Dutch oven or deep skillet over medium heat. Add the garlic and cook for 30 seconds, just until fragrant. Whisk in the flour and cook for 1 minute; this removes the raw flour taste and gives the sauce a stable base.
- Gradually whisk in the chicken broth, followed by the milk. Stir in the Dijon, Italian seasoning, salt, and pepper. Simmer for 4 to 6 minutes, whisking often, until the sauce lightly thickens and coats a spoon.
- Take the pan off the heat. Stir in 1 cup of cheddar and 1/4 cup of Parmesan until melted. Add the chicken, drained pasta, and broccoli, then fold gently until everything is coated. If the mixture seems tight, stir in a splash of reserved pasta water.
- Transfer the mixture to the prepared baking dish. Combine the remaining cheddar, remaining Parmesan, panko, and olive oil in a small bowl, then sprinkle it evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the filling is bubbling around the edges and the topping is golden. Rest for 5 to 10 minutes before serving so the sauce settles into creamy spoonfuls. Finish with parsley if you like.
Tips & Variations for Family Dinner Recipes
- Undercook the pasta slightly. It continues to soften as the casserole bakes. Starting with fully cooked pasta can leave the finished dish mushy.
- Shred your own cheese when you can. Block cheese melts into the sauce more evenly, while anti-caking agents on bagged shredded cheese can make it a little grainy.
- Change the protein. Swap in cooked turkey, browned Italian sausage, or two drained cans of white beans. For sausage, reduce the added salt until you taste the sauce.
- Use another vegetable. Chopped spinach, peas, sautéed mushrooms, or small cauliflower florets all fit this creamy pasta bake. Cook watery vegetables first so the sauce stays thick.
Serving and Storage
For a complete meal, serve this chicken broccoli pasta bake with a lemony green salad, roasted carrots, or simple garlic bread. A little crispness and acidity are especially nice alongside the rich cheese sauce.
Cool leftovers, then refrigerate them in an airtight container for up to 3 days. Reheat individual portions in the microwave with a tablespoon of milk or broth, loosely covered, until hot. For a larger portion, cover the casserole dish with foil and warm at 350°F until heated through; uncover for the last few minutes to refresh the topping.
You can freeze the baked casserole for up to 2 months, though the broccoli will be softer after thawing. Wrap it tightly, thaw overnight in the refrigerator, and reheat covered before crisping the top uncovered.
You Might Also Like
- Healthy Dinner Recipes Family Will Love: One-Pan Lemon Herb Chicken
- Low Calorie High Protein High Fiber Dinner: Smoky Turkey Bean Skillet
- Honey Chili Salmon High Protein and Fiber Dinner Bowls
- High Protein High Fiber Low Carb Dinner: Sheet Pan Chicken & Vegetables
Frequently Asked Questions
Can I assemble this pasta bake ahead of time?
Yes. Assemble it through the topping step, cover, and refrigerate for up to 24 hours. Bake it straight from the refrigerator, adding about 8 to 12 minutes because the dish starts cold. Keep the topping covered too, so it does not absorb moisture and lose its crunch.
How do I keep chicken pasta bake from drying out?
Do not overcook the pasta, and bake only until the center is hot and the edges bubble. The sauce should look slightly looser before baking than you want on the plate, since pasta absorbs some moisture in the oven. A splash of reserved pasta water helps if the mixture seems dry before it goes into the dish.
Can I use frozen broccoli?
Absolutely. Thaw frozen broccoli and press it dry with a clean kitchen towel or paper towels first. That small step prevents excess water from thinning the creamy sauce.
What can I use instead of chicken?
Cooked turkey is the easiest swap. Browned sausage adds a bolder flavor, while white beans make a hearty meatless option. Use vegetable broth instead of chicken broth for the vegetarian version.