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Ultimate Cheesy Chicken and Broccoli Pasta Bake

A spoonful of Cheesy Chicken and Broccoli Pasta Bake showing melted cheese stretching between the spoon and the bowl.
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A simple recipe for a creamy, baked pasta dish combining cooked chicken, tender broccoli, and a rich cheese sauce, finished with a golden, melted topping.

Ingredients

Scale
  • 1 pound pasta (e.g., penne or rotini)
  • 2 cups cooked, shredded chicken breast
  • 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, divided
  • 1 cup shredded Monterey Jack 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. Melt the butter in a large saucepan over medium heat.
  4. Whisk in the flour and cook for one minute, stirring constantly.
  5. Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  6. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg.
  7. Add 1.5 cups of the cheddar cheese and all of the Monterey Jack cheese to the sauce. Stir until the cheese is fully melted and the sauce is smooth.
  8. In a large bowl, combine the cooked pasta, broccoli, shredded chicken, and the cheese sauce. Mix gently until everything is evenly coated.
  9. Pour the mixture into the prepared baking dish.
  10. In a small bowl, mix the remaining 1/2 cup of cheddar cheese with the breadcrumbs, if using. Sprinkle this mixture evenly over the top of the pasta.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown.
  12. Let the bake rest for 5 minutes before serving.

Notes

  • For a richer flavor, use a mix of Gruyère and sharp cheddar cheese in the sauce.
  • If you do not have cooked chicken, you can poach one pound of chicken breast in simmering water for 15 minutes, then shred it.
  • You can prepare the entire dish, cover it, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the bake time if cooking from cold.

Nutrition

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