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Chicken and broccoli pasta bake recipe

Chicken and broccoli pasta bake recipe

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A healthy, quick and easy family meal, this combines ready-cooked chicken and wholewheat pasta in a cheesy sauce. Including little broccoli florets is a great way to encourage children to enjoy this super-nourishing vegetable as part of a five-a-day target.

753 people made this

IngredientsServes: 4

  • 250g wholewheat penne (or other pasta shapes)
  • 250g broccoli
  • 2 leeks, sliced
  • 4 cooked chicken breasts or leftover roast chicken, about 350g in total
  • 500ml semi-skimmed milk
  • 30g cornflour
  • 85g mature cheese, such as Gouda, smoked Cheddar or vintage Cheddar, grated
  • 12 cherry tomatoes, halved
  • 20g Parmesan or Pecorino Romano cheese, freshly grated
  • 1 teaspoon dried oregano
  • 3 tablespoons dried wholemeal breadcrumbs

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat the oven to 190°C/gas 5. Cook the pasta in a large pan of boiling water for 10–12 minutes or according to the pack instructions, until al dente. Trim the broccoli into small florets and slice the stalks. Add all the broccoli and the leeks to the pasta for the last 5 minutes or so of cooking.
  2. When just tender, drain well, reserving about 250ml of the cooking water. Tip the pasta and vegetables into a large ovenproof dish. Skin the chicken and cut into small chunks and add to the dish.
  3. Blend a little of the milk with the cornflour to a paste in a jug. Heat the remaining milk and reserved cooking water in the same pan until on the point of boiling. Pour about a cupful onto the cornflour paste and stir well, then pour this into the simmering milky water and stir briskly with a wooden spoon until it thickens. Remove from the heat and mix in the mature cheese. Season to taste.
  4. Pour the sauce over the pasta, stirring gently with a fork. Nestle the tomato halves into the mixture, then sprinkle with the Parmesan, oregano and breadcrumbs. Bake for 20 minutes until bubbling and crispy on top. Serve hot.


Wholewheat pasta is a good source of complex carbohydrate and has a low GI value.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (26)

For some reason, I could not get my sauce to thicken, I ended up ditching it, and making up a basic white sauce as per normal (butter, flour, milk) and using that instead. Also, I think I'll cook my broccoli separately next time.-19 Oct 2011

This recipe turned out fantastic! The whole family munched it down and requesting more!I don't normally make food at home, the family tend not to like it one way or another but this one was LOVED by ALL!As a newbie chef, it was relatively simple to follow except the bit about reusing the water!It would feed a lot more than 4 people but maybe because I added more pasta? The great thing about this recipe is, I could make it again without using precise weights which is fantastic! Thank you so much!****13-Oct-2015: Wow has it been that long?! Since then I've got married and help produce a baby! I still make this recipe to this day and my now wife adores it too! I'm making it again today-04 Mar 2010

Very nice, simple dish, tasted absolutely delicious! Thumbs up from my guinea pigs!Perhaps I would have cooked the veg for less time, as they continued to cook whilst in the oven, and personally I like them a bit firmer, but otherwise definately one i'll repeat.-21 Oct 2010

Healthier Broccoli Chicken Casserole

This post may contain affiliate links. Please read my disclosure policy.

This healthier Broccoli Chicken Casserole recipe is made with your choice of pasta, tender chicken and broccoli, and the most delicious creamy cheddar mushroom sauce.

Raise your hand if you grew up eating broccoli chicken casserole! Make that two hands if yours always included a can of cream of mushroom soup! Ah, what can we say, it’s what all of the cool kids were doing back in the 80s. ♡ For those of you who still crave a good throwback chicken casserole every now and then nowadays, I have a modern version today that I think you are going to love.

Meet my 100%-from-scratch, lightened-up, still-ultra-creamy-and-cheesy, comforting chicken and broccoli casserole recipe!

It’s made with all of the classic components from the broccoli chicken casserole recipes of my childhood, just freshened up a bit to bring us into 2019. We’re talking lots and lots of broccoli (you can use fresh or frozen), tender chicken (feel free to use a rotisserie as a shortcut), your choice of pasta (I used whole-wheat, but any kind will do), and lots of sharp cheddar cheese (get the good stuff!). Then in lieu of canned cream of mushroom soup, this broccoli chicken casserole recipe features an easy homemade creamy mushroom sauce instead, made with lots of fresh mushrooms and zesty seasonings to ensure that this casserole is anything but bland.

It’s modern, creamy, cozy comfort food at its best. And get ready, because it disappears in a flash.

Let’s make some chicken casserole!

Cheesy Chicken Pasta Bake

Today has been a whirlwind in my kitchen. I've been cooking all day to make sure I had plenty of easy to grab breakfasts for the busy month ahead (you know, since we're moving) and, at the end of the day, all I wanted to do was get out of the kitchen for a break. But someone had to get dinner on the table (that's me) and I knew it was going to have to be something simple and quick.

Since I hadn't planned anything, I had to see what I had on hand. Looking through my refrigerator I found chicken breasts and broccoli, which compliment each other so well, along with cheddar cheese and a can of cream of chicken soup from the pantry.

And since I love making baked chicken with yogurt, like my easy Cheesy Chicken Roll Ups , I added that to the mix as well as some pasta to make it a little more filling. (Of course, who doesn't love creamy cheesy pasta when you need a little comfort)

Now all I had to do is whip it all together and pour it into a casserole dish.

But wait! You've got to top it with some crumbled Cheez-its, which I used as a substitute for bread crumbs or panko. "Cause what's a casserole without a crunchy top? In fact, we liked this new topping so much that I know I'll be using it in place of bread crumbs a lot more often in the future.

All in all, this spur of the moment cheesy Chicken Broccoli Casserole was a big hit. It turned out so creamy and delicious that it's now our go-to for busy weeknight dinners.

How To Make Chicken and Broccoli Casserole

  1. First, cook your favorite pasta according to the directions listed on the box
  2. Add the broccoli during the last 3 minutes of cooking the pasta noodles
  3. Drain the pasta and return it back to the stove after adding the chicken broth and chicken
  4. Let simmer for 3 minutes
  5. Add HALF of the cream cheese and then cook for an additional 2 minutes or until the cream cheese has melted
  6. Stir in the mozzarella cheese and then remove the pot from the heat
  7. Spoon into the 9 x 13 baking dish and sprinkle the remaining cubes of cream cheese over the casserole
  8. Cover with foil and then bake for 10 minutes at 375 degrees F
  9. After 10 minutes, add over the optional bread crumbs and any extra cheese and then back uncovered for an additional 3 minutes or until the cheese has melted

  • 750–800g/1lb 10oz–1lb 12oz whole cauliflower, cut into small florets
  • 1 chicken stock cube
  • 250ml/9fl oz semi-skimmed milk
  • 40g/1½oz Parmesan, finely grated
  • 175g/6oz dried penne or other short pasta shapes
  • 200g/7oz broccoli, cut into small florets
  • 200g/7oz cherry tomatoes, halved
  • 1 tbsp extra virgin olive oil
  • 2 small boneless, skinless chicken breasts (about 300g/10½oz), cut into 15-mm/⅝-in strips
  • ½ onion, finely chopped
  • freshly ground black pepper

Place the cauliflower florets into a saucepan and cover with cold water. Crumble the stock cube on top and bring to the boil. Cook for 8–10 minutes, or until the cauliflower is very soft. Drain, reserving the stock water, and return the cauliflower to the saucepan. Add the milk, 200ml/7fl oz of the reserved stock and half the Parmesan. Blend with a handheld blender or transfer to a food processer and blend until smooth. Set aside.

Half-fill a large saucepan with water and bring to the boil. Add the pasta, return to the boil and cook for 8 minutes. Add the broccoli and cook for a further 2 minutes, or until the pasta and broccoli is tender. Drain and return to the saucepan. Add the tomatoes and toss together. Stir in the cauliflower sauce.

Preheat the oven to 200C/180C Fan/Gas 6.

Heat the oil in a large, non-stick frying pan. Stir-fry the chicken and onion for 3 minutes, or until lightly browned.

Tip half of the pasta mixture into a 2 litre/3½ pint shallow ovenproof dish. Top with the chicken mixture and then spread all of the remaining pasta mixture on top. Sprinkle with the rest of the Parmesan and season with pepper.

Bake for 20 minutes, or until golden brown and bubbling. Serve immediately.

This chicken broccoli pasta recipe is total comfort food!

I just boil up some pasta, toss in some broccoli, stir in shredded chicken, and whip up a simple creamy cheese sauce. Total comfort food and you&rsquoll have it on the table in about 20 minutes, if you don&rsquot take the time it counts to bring the water to a boil, which I don&rsquot because 20 minutes sounds better than 30 minutes. Also, some people have those magical stoves that bring water to a boil in under 2 minutes, so it&rsquos not technically a lie. Right? Go with me on that.

PLEASE NOTE: This recipe does not produce a ton of cheese sauce. The pasta, chicken, and broccoli will be lightly coated in sauce. If you like your pasta dishes more saucy, double the amount of cheese sauce below. Also, feel free to serve this with some crusty bread for dunking in any of that extra cheese sauce if you do choose to double it, because YUM.

Steps to make the perfect creamy chicken broccoli casserole:

I used steamed broccoli from a bag, found on the freezer aisle.

However, you can steam your own as well. I am just all about shortcuts, and the microwave steaming takes 5 minutes from start to finish.

I boiled this chicken, but you could also use rotisserie chicken as well, for a short cut. Both work great. If you have any leftover grilled chicken, that is also a great option.

Add your sauce and layer on the crust topping. It is simple, delicious, and takes just minutes to throw together.

Chicken and Broccoli Noodle Casserole


  • 6 oz Ronzoni Smart taste noodles , or no-yolk
  • 2 tsp oil
  • 4 cloves garlic , sliced thin
  • 12 oz fresh broccoli florets , chopped
  • 1 tbsp butter
  • 1 medium shallot , minced
  • 3 tbsp all purpose flour
  • 1-3/4 cups fat free chicken broth
  • 1 cup 1% milk
  • 12 oz cooked shredded chicken breast
  • 4 oz shredded reduced fat sharp cheddar , Sargento
  • cooking spray
  • 3 tbsp shredded parmesan cheese
  • 2 tbsp seasoned breadcrumbs , I used whole wheat



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If using gluten-free flour what changes need to be made?

After reading the others’ helpful comments, I made a couple of adjustments. I added a little dried thyme (got that idea from your scalloped potatoes au gratin recipe) and a pinch of red pepper flakes when I added the chicken broth. I also skipped the olive oil and instead microwaved the broccoli for a couple of minutes, and instead added the sliced garlic to the melted butter, cooked it for a minute or two before added the minced shallots. My hubby loved it, and it was total comfort food. Serve with a simple green salad and you have dinner.

I was wondering if this could be made the night before baking?! With a busy schedule, it is always a convenience to make meals the night before and have the hubby throw it in the oven before I get home from work! Thanks in advance!!

I wish your recipes told the serving size.

Quick and easy to make. We subbed in canned chicken breast and frozen broccoli. Even mom, who is picky about casseroles, really loved it!

Made this years ago. Came across the recipe & thought I’d try it again. I use some shortcuts however. Steamer bags for the brocolli, just until it softens. I purchase rotisserie chicken breast already pulled from the bone at my grocer. I use the same pot to combine the ingredients after I boil the noodles. So good. Will keep this in my rotation.

Can this be frozen at any point?
I’m planning to try this with some of our leftover turkey.

This is one of my favorite recipes. A family full of fairly picky eaters all love and ask for it. I’ve made it for years without any changes, except the time I was low on broccoli and made up the difference with cauliflower (which is also fantastic in the casserole). Thank you Gina for such consistent, delicious recipes that are so varied yet very family friendly.

Made this tonight and it was a hit!!

Gina, you may wish to check the link to cooking the chicken. It didn’t work for me. Thanks!

For me, this was one of the more “involved” recipes that I’ve tried. I felt very uncoordinated making it- BUT my picky husband liked it and it will be added to our dinner rotation. Thank you!

Any suggestions for a alternative for the milk

I substitute light or unsweetened almond milk in just about every recipe that calls for milk and it always turns out just fine. Plus it usually brings the calorie count down! I will be trying this particular recipe later this week or next week and will be subbing with almond milk. Hope this is helpful!

I’ve made this 3 or 4 times and it never disappoints!
Definitely works well with rotisserie chicken and I have been using frozen broccoli florets. Fresh would be better, sure, but to reduce trips to the grocery store during the COVID-19 pandemic, I’ve been freezing lots of things and capitalizing on how much use you can get out of a whole chicken (I usually make the ST chicken stock with the bones etc… and add the ends and skins of veggies that I save in a freezer bag, I find the regular recipe needs a bit more veggies).

Someone asked about frozen broccoli in a previous comment, so I thought I’d share. I’ve been letting mine thaw out in the fridge in a bit of water, draining once thawed, chopping (pretty intuitive). Instead of cooking them covered for the 3 minutes with the garlic and oil, I simply give em a quick toss to crisp them up a little on the outside and still get the garlic and oily goodness, then remove them. Works pretty well!
I’ve also taken to cooking this all in my ceramic-coated dutch oven so I can just go from stove to oven, very slick!

My very picky family loved this. Only problem for me was it says total time is 50 minutes and it easily took me double that. Next time I will get a rotisserie chicken or use leftover chicken from another recipe. The recipe is so good but I put more chicken and cheese in it. Yummy!

Chicken and Broccoli Pasta Bake Recipe

Chicken and Broccoli Pasta Bake Recipe – easy to make, creamy, light, nutritious and delicious!

Hi everyone! How is your week going? With the warm weather around here, I’ve found myself spending a lot of time outdoors. I love playing with my dog, going to the beach/pool,biking and hiking. With all these outdoor activities, I often don’t bother cooking dinners that require numerous ingredients and a lot of time to prepare. But you can also easily get bored with grilled meats, veggies and salads. That’s where a simple one pan pasta dish comes in. I prepared this dish using the Kraft Green Onion Dip, which I got at Walmart as a base for the sauce.

This shop has been compensated by Collective Bias, inc. and its advertiser. All opinions are mine alone. #DipYourWay #CollectiveBias. Chicken and Broccoli Pasta Bake Recipe – simple, quick to make delicious family weeknight meal.

This chicken and broccoli pasta bake takes 30 minutes to make and it is perfect for a weeknight dinner. It is creamy, cheesy and countains just the right amount of protein and veggies.

The sauce is sour cream based, so there isn’t a single drop of heavy cream in it.

As I said, the pasta sauce was made with Kraft’s Green Onion Dip, which I got at Walmart. They also have a newly redesigned packaging. If you like snacking, these dips are perfect for you! They are creamy, fresh and taste delicious! Perfect for a summer appetizer – dip in some chips or veggies.

There also are French Onion and Bacon and Cheddar flavors available.

You can find them in the Sour Cream & Dips Refrigerated section of your local Walmart.

For the sauce in this pasta bake – just melt some butter in a skillet, then slowly add the content of 1 pack Kraft Green Onion Dip, stirring constantly until warmed up and smooth. Then season with salt and pepper. You can add red pepper flakes, if you like to make the pasta a little spicy. Then stir in chopped cooked chicken, fresh broccoli and cooked penne pasta. Top with shredded mozzarella cheese and bake in the oven for 25-30 minutes, until cheese is melted.

Hope you enjoy this easy one pot pasta bake. If you’d like to try it, head over to Walmart, where you can find the Kraft Dips with newly redesigned packaging.

Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on: Pinterest, Instagram, Twitter, Facebook, Google+ and sign up for e-mail updates, to receive more recipes and a copy of my FREE e-cookbook 15+ Most Popular Recipes On CookingLSL.

Steps to Make It

Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove the chicken with slotted spoon to paper towels.

Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet add the thinly sliced carrot and cook, stirring, for 5 minutes. Add the broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.

Cook pasta in boiling salted water following package directions.

To the skillet add chicken broth, basil, sliced tomatoes, if using, and Parmesan cheese stir to blend. Reduce heat and simmer for 3 to 4 minutes longer.

Drain pasta well arrange in a serving dish and top with the chicken and vegetable mixture.

Watch the video: Cheesy Chicken and Broccoli Casserole (January 2022).