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Cheesy Chicken and Broccoli Pasta Bake

A serving of Cheesy Chicken and Broccoli Pasta Bake with a golden, crispy breadcrumb topping on a white plate.
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A simple, comforting baked pasta dish featuring tender chicken, bright broccoli florets, and a rich, creamy cheese sauce, topped with a golden crust.

Ingredients

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  • 1 pound dried pasta (e.g., penne, rotini)
  • 2 cups cooked, shredded chicken breast
  • 3 cups fresh broccoli florets
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk (whole or 2%)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (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. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. 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. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg. Add the cheddar cheese and Monterey Jack cheese, stirring until completely melted and smooth.
  6. Gently fold the cooked chicken and the drained pasta and broccoli mixture into the cheese sauce until everything is evenly coated.
  7. Pour the mixture into the prepared baking dish. Sprinkle the top evenly with the grated Parmesan cheese and the breadcrumbs.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown. Let the bake rest for 5 minutes before serving.

Notes

  • For a creamier sauce, use whole milk and add 4 ounces of cream cheese along with the shredded cheeses.
  • Substitute Gruyère or smoked Gouda for Monterey Jack for a different flavor profile.
  • If you do not have cooked chicken, you can bake 1 pound of raw, cubed chicken breast seasoned with salt and pepper at 400 degrees Fahrenheit for 15 minutes, then shred and add it to the sauce.
  • To prevent dryness, make sure the pasta is slightly undercooked when you drain it, as it will continue to cook in the oven.

Nutrition

Find it online: https://tastytipster.com/cheesy-chicken-broccoli-pasta-bake-recipe/