Creamy Cheesy Chicken Broccoli Bake

This cheesy chicken and broccoli pasta bake delivers exactly what comfort should taste like Creamy sauce tucks around pieces of seared chicken and crisp green broccoli all bound together with pasta and blanketed with a layer of melted cheese just browned at the edges This has become a go to when I want everyone at the table to settle in for a warm satisfying meal with plenty of leftovers to pack up for lunch

The first time I made this cheesy pasta bake was for a last minute family gathering when the fridge was looking bare but I found chicken broccoli and some cheese blocks Now it is the first thing my family requests whenever we need true comfort

Ingredients

• Boneless skinless chicken breasts: Fresh chicken stays juicy and tender after baking look for firm pale pieces with no off smell
• Broccoli: Medium heads with tight dark green florets deliver that fresh flavor and hold up well in the oven pick ones with crisp stems and no yellowing
• Penne pasta: Any short pasta shape like rigatoni or rotini works best for holding the creamy sauce choose a high quality wheat pasta for better chew
• Olive oil: Extra virgin or standard both lend flavor to browning and keep the chicken moist use a fresh bottle for the best aroma
• Unsalted butter: For deep rich flavor with better control over salt look for pale creamy sticks with no fridge smell
• Yellow onion: Diced fine to sweat into the base sweet onion adds depth in every bite pick heavy onions without soft spots
• Minced garlic: Firm cloves with smooth skins add bite and fragrance avoid any that feel mushy or start to sprout
• All purpose flour: Sift before using to prevent clumping crucial for a smooth creamy sauce choose unbleached flour for best texture
• Italian seasonings: A blend of dried herbs like basil oregano thyme gives warmth and aroma try using a fresh mix if you have it
• Kosher salt: Flaky kind seasons evenly go for bright white salt with no additives
• Black pepper: Use freshly cracked for a pop of sharpness and flavor choose whole peppercorns for more fragrance
• Milk: Whole milk gives the richest flavor and a velvety sauce check for fresh smell and creamy texture
• Low sodium chicken stock: Choose boxed or homemade with clear golden color and minimal salt for control over seasoning
• Half and half: Finishes the sauce with extra creaminess use a fresh carton with no off smell
• Parmesan cheese: Freshly grated melts beautifully and adds nutty depth avoid pre shredded for best results
• Shredded mozzarella cheese: Grate it yourself for the softest melt and the perfect golden bubbly crust

Step-by-Step Instructions

Prep the Oven and Pan:

Preheat your oven to four hundred degrees and generously grease a large baking dish to make serving easy and prevent sticking

Blanch and Chop the Broccoli:

Quarter each broccoli head and drop into a pot of rapidly boiling water for about two minutes until vivid green Keep a close eye and then drain fast Cool the broccoli under cold water slice into bite sized pieces for even bites in the bake

Boil the Pasta:

In the same pot used for broccoli add plenty of salt and pasta Cook just until al dente which should be a minute or two less than package directions Drain thoroughly to keep the sauce from going thin

Brown the Chicken:

Cube the chicken into bite sized pieces Heat olive oil in a large skillet over medium high Add chicken in a single layer and sizzle letting it brown on one side before stirring Continue to cook for six to seven minutes until the outsides are browned but the centers should still look a little raw Remove the chicken and set it aside to prevent overcooking

Sauté the Aromatics:

Lower skillet heat and add butter When melted stir in the finely diced onion and garlic Cook gently stirring for about three to four minutes until the onion turns soft and fragrant Avoid letting the garlic burn

Build the Roux and Season:

Sprinkle flour evenly over the buttery onions and garlic Mix well to coat the mixture then stir in Italian seasonings kosher salt and cracked black pepper Keep stirring for one to two minutes to toast the flour golden but not brown

Create the Cream Sauce:

Slowly pour in milk and chicken stock mixing constantly and scraping up the flavor bits from the pan Raise heat to bring it almost to a simmer Add half and half browned chicken and blanched broccoli Let everything bubble just briefly to coat all ingredients with the sauce

Combine in the Baking Dish:

Pour the creamy chicken and broccoli mixture into your prepared dish Add cooked pasta and stir thoroughly so everything gets an even coating of sauce and flavor

Top with Cheeses:

Sprinkle lots of fresh Parmesan and mozzarella in a thick even layer all over the top Make sure not to miss any corners for full cheesy coverage

Bake to Golden Perfection:

Place the dish in your preheated oven and bake for fifteen to twenty minutes Watch for the top to bubble and edges to brown When finished let it rest for about five minutes so slices hold together when serving

Pin it

I am a huge fan of mozzarella cheese on top because it bubbles to a golden brown every time and always draws everyone to the table There is something magical about how the melty cheese mingles with a creamy base and the crispy edges my son always fights for those corners

Storage Tips

Let leftovers cool completely then cover tightly and refrigerate for up to three days To reheat place portions in an oven safe dish cover with foil and warm at a low temperature until hot To freeze portion individual servings tightly wrapped or store the whole bake in a freezer container Always undercook pasta just slightly before freezing as it will soften more when reheated

Ingredient Substitutions

If penne is not on hand use any sturdy short pasta like fusilli rigatoni or even bowties Leftover roasted turkey or even good diced ham works perfectly in place of chicken Swap half and half for more milk to lighten up the sauce or try different melting cheeses like cheddar or fontina for a unique twist

Serving Suggestions

This bake is filling enough to stand alone but a simple green salad dressed with sharp lemon vinaigrette or a crusty garlic bread makes a perfect match When I want extra brightness I squeeze a little fresh lemon over the top before serving which wakes up all the flavors Leftovers make a fantastic next day lunch for work or school

Cultural and Historical Context

Chicken and broccoli bakes have roots in American family cooking as a way to use up leftover roast meats and vegetables The luck of the recipe is how it joins classic Italian inspired flavors with that homey casserole spirit It is that weeknight bridge between hearty pasta dishes and practical casseroles that feed a crowd

Frequently Asked Questions

→ Can I use a different pasta shape?

Absolutely! While penne is classic, rigatoni, rotini, ziti, or farfalle all hold the creamy sauce well.

→ How do I know when it’s ready?

Look for a golden, bubbling cheese top—this takes about 15-20 minutes at 400°F. Let rest before serving.

→ What’s the best way to reheat leftovers?

Cover and reheat in a 325°F oven or use the microwave for single portions, making sure to avoid overcooking.

→ Can I make it ahead?

Yes, you can assemble the bake ahead and refrigerate it. Bake straight from the fridge, adding a few extra minutes.

→ How can I customize the flavors?

Try adding extra herbs, a dash of red pepper flakes, or swap the cheese blend with cheddar or fontina for variety.