This creamy, dreamy combo of chicken, broccoli, and cheesy pasta baked to perfection is a family favorite. If you're after comfort with a touch of green goodness, this Creamy Chicken Broccoli Pasta Bake Recipe will quickly become your go-to weeknight meal.
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Why You'll Love This Recipe
Honestly, this Creamy Chicken Broccoli Pasta Bake Recipe ticks all the boxes: it’s creamy but not heavy, full of flavor yet simple to pull off. I love how easy it is to prep and bake, making weeknight dinners feel special without hours in the kitchen.
- Balanced Comfort: Creamy sauce meets tender chicken and crisp broccoli for a comforting yet wholesome meal.
- Flavor Boosters: The subtle kick from hot sauce and tang of Dijon mustard add layers of flavor you’ll notice but can’t quite place — magic for the palate!
- One-Dish Wonder: Everything bakes together in a casserole, saving you prep and cleaning time.
- Kid-Approved: Even picky eaters tend to love the cheesy, crispy topping and tender bites inside.
Ingredients & Why They Work
Each ingredient here balances out creamy, savory, and fresh textures and flavors perfectly. The blend of cheese, wine, and seasoning makes your mouth water even before you start cooking.
- Chicken broth: The base of the sauce, giving it depth without heaviness.
- Half and half: Creaminess without the weight of heavy cream.
- Chicken bouillon cube: Adds concentrated chicken flavor instantly.
- Hot sauce: Just a splash to brighten the sauce and elevate flavors.
- Soy sauce: Adds that elusive umami underpinning the sauce’s richness without tasting “soy.”
- Dijon mustard: Tangy zip balancing buttery, cheesy notes.
- Italian herbs and spices: Onion powder, oregano, parsley, paprika, garlic salt—these create a warm, inviting base.
- Chicken breast: Cubed and seared for a tender, juicy bite throughout.
- Olive oil: Perfect for browning chicken and adding flavor without heaviness.
- Dry white wine: Helps lift the sauce with acidity and complexity; choose good quality but nothing fancy.
- Garlic and butter: Classic combo for richness and aroma.
- Flour: Thickens the sauce to that perfect silky consistency.
- Fusilli pasta: Twists that hold sauce like a champ!
- Broccoli florets: Add crunch and freshness—cook in pasta water to keep them bright.
- Parmesan cheese: Sharpness that melts beautifully into the sauce.
- Cheddar cheese: Gooey melting magic on top and inside.
- Crispy fried onions: The surprise crunchy topping that seals the deal.
Make It Your Way
I love sharing this recipe because it’s versatile. You can tweak it easily to suit your tastes or what's in your fridge. I often swap the chicken for turkey or add mushrooms when I have them handy.
- Variation: For a vegetarian version, skip the chicken and add in roasted chickpeas or sautéed mushrooms—just adjust cooking times accordingly.
- Spice it up: Add a pinch of crushed red pepper flakes or swap in chipotle hot sauce for a smoky kick.
- Cheese swap: If you’re a fan of mozzarella or fontina, they melt well and bring a slightly different cheesiness.
- Gluten-free option: Swap fusilli for gluten-free pasta, making sure to cook the broccoli separately so it stays tender.
Step-by-Step: How I Make Creamy Chicken Broccoli Pasta Bake Recipe
Step 1: Whip Up the Flavorful Sauce Base
Start by mixing your chicken broth, half and half, bouillon cube, hot sauce, soy sauce, Dijon mustard, and seasonings in a pouring container. This handy mix will come together to create that dreamy, creamy sauce later. I always prep this first to keep things smooth going forward.
Step 2: Sear the Chicken to Golden Perfection
Cut your chicken breasts into bite-sized pieces and season them with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken until it’s golden and just cooked through, about 3-4 minutes. Avoid crowding the pan to get a nice crust without steaming. Set aside once done.
Step 3: Cook Pasta and Broccoli Together
Bring a large pot of salted water to a boil. Cook the fusilli pasta for one minute less than package instructions to prevent mushiness after baking. Add broccoli florets to the boiling pasta water during the last 4 minutes so they stay crisp-tender. Drain everything together and set aside.
Step 4: Create the Rich Cheesy Sauce
Use the same skillet to add your white wine—scrape up all those flavorful browned bits stuck on the bottom with a silicone spatula. Simmer until the wine is reduced by half, about 3-4 minutes. Stir in butter and minced garlic for a minute, then whisk in flour, cooking continuously for 2 minutes to get that nice roux base. Gradually add your pre-mixed sauce, stirring constantly until it thickens and starts bubbling gently.
Step 5: Bring It All Together
Spoon in your Parmesan and half of the cheddar cheese, stirring just until melted (don’t let it boil or the cheese might split). Add the pasta, broccoli, and the cooked chicken along with any juices. Stir everything gently to coat the pasta in that velvety sauce.
Step 6: Assemble and Bake
Transfer the mixture to a greased 9x13-inch casserole dish. Sprinkle the remaining cheddar evenly on top and cover with foil. Bake at 350°F for 15 minutes. Then uncover, sprinkle crispy fried onions on top, and bake uncovered for another 8-10 minutes for that irresistible crunchy finish.
Top Tip
From my many attempts, I’ve learned that small tweaks make all the difference. Here are my best tips to nail this creamy chicken broccoli pasta bake every time.
- Don’t overcook pasta: I always undercook by a minute to prevent mush in the casserole—you want it tender but with some bite.
- Use good-quality cheese: Freshly grated Parmesan melts better than pre-shredded, making the sauce smooth and flavorful.
- Simmer wine properly: Reducing the wine fully avoids harsh alcohol taste and leaves a balanced richness.
- Crispy topping magic: Add fried onions only for last 10 minutes of baking to keep them crunchy—not soggy!
How to Serve Creamy Chicken Broccoli Pasta Bake Recipe
Garnishes
I like a light sprinkle of fresh parsley or chives on top to add color and freshness. A few grated Parmesan shavings on top right before serving also elevate the dish visually and flavor-wise.
Side Dishes
This pairs beautifully with a crisp green salad tossed in lemon vinaigrette or roasted garlic bread to scoop up extra sauce. When I want to keep it light, a simple cucumber and tomato salad works wonders.
Creative Ways to Present
For a cozy dinner party, try serving individual portions in mini ramekins topped with crispy onions and fresh herbs. It turns the straightforward bake into something a bit fancier but still super comforting.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just cover tightly to keep the crispy onions from softening too much.
Freezing
This bake freezes beautifully. I portion it out, cover with foil or plastic wrap, and label it. When thawed, the texture remains comforting and cheesy without being watery. I recommend freezing before baking for best results.
Reheating
To reheat, I gently warm it in the oven at 325°F covered with foil, or in the microwave on medium power. This ensures the cheese doesn’t separate or turn grainy, keeping it creamy every time.
Frequently Asked Questions:
Absolutely! You can swap broccoli for cauliflower, green beans, or even spinach. Just adjust cooking times accordingly so they stay tender and vibrant.
No problem! You can replace white wine with extra chicken broth or a splash of white grape juice mixed with a teaspoon of vinegar to mimic acidity. The flavor won’t be identical but still delicious.
Yes! You can assemble it entirely and refrigerate it (covered) for up to 24 hours before baking. Just add extra baking time if taking it straight from the fridge.
Make sure to add the cheese off the heat or over very low heat and don’t let the sauce boil after adding cheese. This keeps it smooth and creamy without becoming grainy or clumpy.
Final Thoughts
This Creamy Chicken Broccoli Pasta Bake Recipe has been a lifesaver for me when I want a meal that feels indulgent but is actually packed with veggies and protein. It’s easy enough to throw together without stress, yet it always comes out tasting like you spent hours on it. Seriously, give it a try—you’ll be making this one on repeat before you know it!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken and Broccoli Pasta Bake is a comforting, cheesy casserole dish that combines tender chicken, al dente fusilli pasta, fresh broccoli florets, and a creamy cheese sauce enriched with Parmesan and cheddar. Enhanced with a subtle blend of seasonings and a splash of white wine, this bake is perfect for a hearty family dinner.
Ingredients
Sauce
- 1 ½ cups chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon parsley
- ¼ teaspoon paprika
- ¼ teaspoon garlic salt
Chicken, Orzo, Cheese, etc.
- 1-2 tablespoons olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- ½ cup dry white wine (such as Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ lb. fusilli pasta
- 3-4 cups broccoli florets
- 3 tablespoons grated Parmesan cheese
- 3 cups cheddar cheese, shredded
- 1 cup crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pasta dish.
- Prepare Sauce Mixture: Combine chicken broth, half and half, crumbled chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt in a large measuring cup with a spout and set aside.
- Prepare Chicken: Cut the chicken breast into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning evenly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and sear until golden brown and just cooked through, about 3 to 4 minutes. Remove from skillet and set aside.
- Cook Pasta and Broccoli: Bring a large pot of water to a boil. Add salt once boiling and cook the fusilli pasta for 1 minute less than package instructions. Add broccoli florets during the last 4 minutes of cooking. Drain both pasta and broccoli.
- Deglaze Pan: Using the same skillet, add the white wine and set heat to medium. Use a silicone spatula to scrape the bottom and sides of the pan to incorporate flavors. Simmer until wine reduces by half, about 3 to 4 minutes.
- Create Roux: Add butter and minced garlic to the skillet and cook for 1 minute. Stir in flour continuously for 2 minutes to form a roux.
- Add Sauce Base: Gradually add the sauce mixture in small splashes to the roux while stirring continuously. Bring the sauce to a boil, then reduce to a simmer.
- Add Cheeses: Slowly sprinkle in the grated Parmesan and half of the shredded cheddar cheese into the sauce, stirring until melted and smooth.
- Combine Pasta and Broccoli: Stir the cooked pasta and broccoli into the cheese sauce until well combined.
- Add Chicken: Return the cooked chicken and any juices accumulated on the plate back into the skillet. Stir to incorporate evenly.
- Transfer to Baking Dish: Remove from heat and transfer the mixture into a lightly greased 9 x 13-inch casserole dish if your pot is not oven-safe.
- Add Topping and Bake: Sprinkle the remaining cheddar cheese over the top, cover the dish, and bake for 15 minutes.
- Add Crispy Onions and Finish Baking: Remove the cover, sprinkle crispy fried onions over the top, and bake uncovered for an additional 8 to 10 minutes until onions are golden and cheese is bubbly. Serve warm.
Notes
- For enhanced flavor, do not skip the hot sauce, Dijon mustard, and soy sauce as they subtly deepen the sauce's taste. Worcestershire sauce can be substituted for soy sauce.
- If preferred, chicken broth may replace the white wine for a non-alcoholic option.
- Use freshly grated Parmesan cheese from a block for the best melt and flavor.
- Fusilli pasta is excellent for holding onto the cheese sauce, but penne, rigatoni, ziti, or cavatappi are great alternatives.
- Avoid boiling the sauce after adding cheese to prevent separation and a grainy texture.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- Reheat gently using a microwave on melt or 50% power or with a makeshift double boiler to preserve creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
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