Chicken and Broccoli Pasta Bake is a simple and delicious weeknight dinner that the whole family will love. Perfectly cooked chicken breasts and healthy veggies are mixed with penne noodles and cheese… This easy pasta bake is irresistible!
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Chicken and Broccoli Pasta Bake
Tell me – is there anything better than having your whole dinner baked in one pan? There’s no need for side dishes with this delicious chicken and broccoli pasta bake.
It’s an incredibly satisfying dinner that has it all! It’s a tasty way to make sure you’re getting protein, veggies, and carbs at dinner.
If you’re hungry for even more chicken and pasta bakes? Be sure to check out my recipes for Chicken Bacon Ranch Pasta Bake and Cheesy Chicken Alfredo Bake!
Why You’ll Love Chicken Broccoli Casserole Recipe:
- Quick and easy: It only takes about 15 minutes to prep this dish before it gets baked in the oven.
- Kid friendly: This is a great recipe to get some veggies into your picky easters’ mouths! They’ll love the cheesy sauce!
- Simple ingredients: There’s nothing fancy about this recipe, and it’s likely you’ll have most of the ingredients to hand already!
How to make chicken and broccoli pasta bake
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the pasta and broccoli and drain.
- Cook the chicken with the veggies in a skillet.
- Stir in the alfredo and chicken stock.
- Add the pasta, broccoli and cheese.
- Pour into a baking dish and sprinkle with cheese.
- Bake!
Can you use other cuts of chicken?
I like to make this recipe with chicken breasts, but you can use sliced chicken thighs as well if you have those to hand.
If you have cooked shredded chicken that you need to use up, you can stir that in at the same time as the pasta.
Can you make it ahead of time?
You can make the whole dish up and then keep it covered in the fridge for up to 4 days, then, you just need to pop it into the oven when you are ready to serve.
Any leftovers will keep well in the fridge for 4 days and can be reheated in the oven at 350F until warmed through.
What do you serve it with?
The beauty of this pasta bake is that you can serve it by itself as a full and hearty meal. You can of course add a veggie side if you like or a side salad. If you want to go carb heavy, garlic bread is never a bad idea!
Recipe Tips and Notes
- Cook the pasta al dente. It will continue to cook in the oven so you don’t want to over cook it.
- I used penne pasta in this recipe, but any shape of short pasta will work well.
- Feel free to add in other veggies. Peas or bell peppers work great!
This chicken and broccoli pasta recipe is so great for a quick and easy weeknight meal that the whole family will love. Cheesy, creamy and delicious, what’s not to love?!
More Chicken Pasta Recipes
- Baked Chicken Feta Pasta
- Instant Pot Cheesy Chicken Pasta
- White Chicken Lasagna
- Chicken Alfredo Stuffed Shells
Chicken & Broccoli Pasta Bake Recipe
Ingredients
- 4 cups penne pasta uncooked
- 6 cups broccoli cut into bite sized pieces
- 1 tablespoon oil
- 3 boneless skinless chicken breasts, cut in bite sized pieces
- 1 medium onion chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups mushrooms quartered
- 2 garlic cloves minced
- 2 jars of alfredo sauce 15 oz. each
- ÂĽ cup chicken broth
- 1 ½ cups mozzarella cheese shredded and divided
- ½ cup parmesan cheese finely shredded
Instructions
- Preheat oven to 375℉. Spray 9×13 pan with non-stick cooking spray.
- Cook the penne pasta in a large pot of boiling water for 9 minutes. Add broccoli to the pot and increase the heat to return to a boil. Cook for one more minute. Drain noodles and broccoli in a colander and run under cold water to stop the cooking process. Nothing is worse than mushy broccoli!
- Heat the oil in a large skillet, and add the chicken,onion, salt and pepper. Cook for 5 minutes on medium heat and then add the mushrooms and garlic and cook for 4 more minutes. Remove from heat and stir in the alfredo sauce and chicken broth. Add the penne pasta, broccoli, ½ cup mozzarella cheese and stir gently. Pour into prepared pan.
- Sprinkle with remaining 1 cup mozzarella cheese and parmesan cheese.
- Cook, uncovered, for 20-25 minutes.
- Serve warm and enjoy!
Notes
- Cook the pasta al dente. It will continue to cook in the oven so you don’t want to over cook it.
- I used penne pasta in this recipe, but any shape of short pasta will work well.
- Feel free to add in other veggies. Peas or bell peppers work great!
Cassie says
This is on my “to make” list. Do you think I could divide into 2 8x8s and freeze one before baking? We are a senior couple and it’s just too much in a 9×13.
Becky Hardin says
I don’t see a problem with that!