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Creamy Chicken Broccoli Pasta Bake

A spoonful of creamy chicken broccoli pasta bake with melted cheese and golden-brown crust.
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A simple and satisfying creamy chicken and broccoli pasta bake, perfect for a family dinner or make-ahead meal.

Ingredients

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  • 1 pound pasta (penne, rotini, or shells)
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup broccoli florets
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup breadcrumbs (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, salt, and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes.
  3. Add broccoli florets to the skillet with the chicken. Cook for 2-3 minutes until the broccoli is bright green and slightly tender.
  4. In a large bowl, combine the cooked pasta, chicken and broccoli mixture, cream of chicken soup, and milk. Stir until everything is well combined.
  5. Fold in the cheddar cheese and Monterey Jack cheese.
  6. Pour the pasta mixture into a greased 9×13 inch baking dish.
  7. If desired, sprinkle breadcrumbs evenly over the top.
  8. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  9. Let stand for 5 minutes before serving.

Notes

  • To prevent dryness, ensure you use enough milk to create a creamy sauce. You can add an extra tablespoon or two if the mixture seems too thick.
  • For make-ahead, assemble the casserole but do not bake. Cover tightly and refrigerate for up to 2 days. Add a few extra minutes to the baking time if baking from cold.
  • This casserole freezes well. Bake, let cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven until heated through.

Nutrition

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