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Chicken Broccoli Pasta Bake - Comforting, Creamy, and Weeknight-Ready

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces (about 225 g) short pasta (penne, rigatoni, or fusilli)
  • 2 cups small broccoli florets (fresh or frozen)
  • 1 pound (450 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 2 tablespoons olive oil or unsalted butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk (whole or 2%)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
  • 1/2 cup grated Parmesan
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1/2 teaspoon dried Italian seasoning or dried thyme
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper
  • 1/2 cup breadcrumbs or panko (optional, for topping)
  • 2 tablespoons chopped fresh parsley or chives (optional, for garnish)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole pan.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (about 1–2 minutes less than the package). Reserve 1/2 cup pasta water, then drain.
  3. Blanch the broccoli: In the last 2 minutes of the pasta’s cooking time, add broccoli florets to the pot. Drain together. This keeps broccoli crisp-tender and bright.
  4. Cook the chicken: Season chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Sear chicken until just cooked through and lightly golden, 5–7 minutes. Transfer to a plate.
  5. Sauté aromatics: In the same skillet, add remaining oil and the onion. Cook over medium heat until soft, 4–5 minutes. Stir in garlic for 30 seconds until fragrant.
  6. Make the sauce: Sprinkle in flour and cook, stirring, for 1 minute. Slowly whisk in milk, then broth, until smooth. Simmer 3–4 minutes, stirring, until slightly thickened.
  7. Enrich and season: Off the heat, whisk in sour cream, Dijon, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Stir in half the shredded cheese and half the Parmesan until melted. Adjust thickness with reserved pasta water if needed. The sauce should be pourable but not thin.
  8. Combine: In a large bowl, mix pasta, broccoli, and chicken. Pour the sauce over and toss to coat evenly. Taste and adjust salt and pepper.
  9. Assemble the bake: Transfer to the baking dish. Top with remaining shredded cheese and Parmesan. If using, mix breadcrumbs with a drizzle of olive oil and sprinkle over the top.
  10. Bake: Bake 18–22 minutes, until the edges are bubbling and the top is golden. If you want extra color, broil for 1–2 minutes at the end. Let rest 5–10 minutes before serving to set.
  11. Finish and serve: Scatter parsley or chives over the top. Serve warm.