Cheesy Chicken Broccoli Bake

Craving something cozy? Whip up a big, cheesy pan full of goodness, and make sure there's plenty for seconds. This chicken and broccoli pasta bake has juicy bites of chicken, loads of green broccoli and tender noodles, all wrapped up in a creamy, bubbling cheese blanket. Whenever I want something hearty that everybody digs, this is my go-to for a feel-good meal that hits the spot.

I made this first for a neighbor who needed a pick-me-up after surgery. Ended up making two pans just so we could have some, too. Every year, especially in the chilly months, this dish makes me happy again and again.

Mouthwatering Ingredients

• Chicken breasts, boneless and skinless: choose fresh for juicy texture, chop into chunks
• Penne pasta: any small shape will do (like rotini or rigatoni) — pasta that hangs onto lots of sauce is best
• Broccoli: pick medium-sized heads with tightly-packed, green tops for crunch and flavor
• Olive oil: any type works for sautéing, extra virgin is grassy while regular is mild
• Unsalted butter: you get to pick the salt level, and it gives creaminess
• Yellow onion: dice it up so it melts into the sauce, pick a firm one without soft spots
• Minced garlic: big flavor boost, smash well for best taste
• All-purpose flour: thickens the sauce, sift if you want no lumps
• Italian seasoning mix: gives herbal flavor, fresher the better for strong scent
• Kosher salt: sprinkle into every stage, flaky style is nice and crisp
• Black pepper: use fresh cracked for best punchy warmth
• Milk: makes everything smooth — whole milk makes it rich
• Low-sodium chicken broth: lifts the flavor, homemade or store-bought is fine
• Half-and-half: doubles down on creamy but isn't too heavy
• Parmesan cheese: grate your own for sharp, melty goodness
• Mozzarella cheese, shredded: grate from a whole block for that dreamy cheese top

Easy-Breezy How-To

Bake to Finish:

Stick the assembled pan into the hot oven for fifteen to twenty minutes, waiting for that golden top and bubbling edges. Cool it for a few minutes if you can stand to wait, then slice and serve.

Cheese Layer:

Sprinkle parmesan and then mozzarella all over the bubbling pan, making sure you cover every inch so it bakes up deliciously gooey in the oven.

Mix in the Noodles:

Move the saucy broccoli-chicken mix into your oiled pan, add the cooked pasta, and blend it all up. Don’t stress if it looks messy — it’ll come together.

Pull Together the Sauce:

Dump in milk and broth, stirring up any bits stuck to the skillet. Once things start simmering, add the half-and-half, chicken pieces, and broccoli. Cook just until it’s all blended and warm.

Make a Roux (it’s easy):

Sprinkle flour, seasoning, salt and pepper into the buttery onions and garlic. Stir it around for a couple minutes till it smells a little toasty and the flour doesn’t look raw anymore.

Sauté Onions & Garlic:

Use the same pan to melt butter, toss in onions and garlic, and gently stir until everything goes soft and smells amazing. That takes about three or four minutes.

Brown Your Chicken:

Heat olive oil in a deep pan and toss in the cubed chicken. Let it get golden on the outside by leaving it mostly alone for about six minutes, then scoop it out just before it’s totally done (it’ll cook more later).

Cook the Pasta:

Boil your noodles in the pot you just used for the broccoli, but only till they’re still a little firm, then drain. That way they won't turn to mush in the oven.

Blanch Broccoli:

Chop broccoli heads into good-sized pieces, drop into boiling water for two minutes, then cool and cut into bite-sized chunks. This keeps ‘em brightly green and a little crunchy.

Get the Oven and Dish Set:

Fire up your oven to 400°F and spray a big baking pan with oil so nothing sticks. You want those yummy crusty edges to come out easy.

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Mozzarella melts into gorgeously golden spots all over — that’s the part I’m always after. My kids hover, waiting for the cheese to go bubbly brown. I try to sneak those crunchy corners for myself every time.

Leftover Storage Advice

Stick leftovers in a container with a good seal and they’ll keep in the fridge for three days. Warm them up in the microwave or in a covered oven dish for the best gooey texture. Freezing? Divvy up into single servings and wrap tight so nothing dries out. For reheating, don’t let things overcook or they’ll lose that creamy goodness.

Swaps and Options

Super flexible! Out of penne? Use spiral shapes like fusilli or bowties like farfalle. Need a lighter take? Leftover rotisserie chicken is perfect. You can pour in all milk instead of half-and-half, and swap mozzarella for cheddar or fontina for a cheesy twist.

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Tasty Pairings

This meal fills you up on its own, but goes super well with a crisp green salad or garlic bread on the side. Put out some lemon wedges and let folks squeeze a bit over their plate. Leftovers are awesome in lunchboxes or even smashed into a crusty sandwich roll.

Background & Tradition

Pasta bakes aren’t just an American thing — folks have been making them for ages in lots of places, like Italy. Combining broccoli, chicken, and carbs with a big creamy sauce just feels like something families do to make everyone happy at home. It’s simple stuff, turned into something special by sharing at the table.

Recipe FAQs

→ Can I swap out the pasta?

Absolutely, other options like ziti, rigatoni, or rotini work just as well and hold onto the sauce nicely.

→ How can I tell if it’s cooked?

Check for a bubbly, golden top with melted cheese—this usually happens around 15-20 minutes at 400°F.

→ What other proteins can I use?

Try swapping in cooked ham or turkey. Just adjust heating times to ensure they're warmed through.

→ What’s the easiest way to reheat?

Microwave single servings on medium or cover the dish and warm in a 325°F oven until hot all the way through.

→ How can I make it extra flavorful?

Add some red pepper flakes, fresh herbs like parsley, or mix in other cheeses like cheddar for a twist.