When you want a hearty meal that comes together quickly and pleases the whole family, Chicken and Broccoli Pasta Bake is a perfect choice. This dish combines tender cooked chicken, fresh broccoli, and pasta in a rich, creamy sauce, all topped with a golden, crunchy breadcrumb crust. The comforting flavors and textures make it an ideal dinner option when time is short but satisfaction is important.
Why You’ll Love This Chicken and Broccoli Pasta Bake
There’s a lot to appreciate about this recipe beyond its simple prep and tasty outcome. First, it brings together familiar ingredients in a way that feels special but not complicated. The combination of chicken, broccoli, and pasta is classic, but the creamy, cheesy sauce takes it to the next level.
You also get the benefit of a balanced meal in one dish: protein from the chicken, fiber and vitamins from the broccoli, and comforting carbs from the pasta. It’s a great way to sneak some veggies into a family favorite.
Another plus is the versatility. You can swap in different pasta shapes, use whatever cooked chicken you have on hand, or customize the topping to suit your tastes. This recipe adapts well to different dietary needs if you make a few ingredient swaps, making it a reliable option to keep in your meal rotation.
Ingredients for Chicken and Broccoli Pasta Bake
Here’s what you’ll need to prepare this hearty casserole. It’s helpful to weigh your ingredients for best results, especially the pasta and broccoli.
For the pasta base:
- 200 g dried fusilli pasta (or your favorite short pasta)
- 300 g broccoli florets, cut into bite-size pieces
- 300 g shredded cooked chicken (rotisserie or poached breast)
For the creamy sauce:
- 3 large garlic cloves, minced
- 3 spring onions/scallions, finely sliced (white and some green parts)
- 60 g (¼ cup) butter
- 40 g (¼ cup) all-purpose flour
- 875 ml (3½ cups) milk
- 70 g (¾ cup) freshly grated Parmesan cheese
- 1 teaspoon fresh thyme, finely chopped
- Sea salt and freshly ground black pepper to taste
For the crunchy breadcrumb topping:
- 90 g (1 cup) panko breadcrumbs
- 60 g (¼ cup) butter, melted
How to Make Chicken and Broccoli Pasta Bake
Start by preheating your oven to 180°C (355°F). This ensures it’s ready to go when your pasta mixture is prepared.
Bring a large pot of salted water to a boil. Add the dried fusilli pasta and cook it until very al dente—this means the pasta will be slightly undercooked so it doesn’t turn mushy when baked. About one minute before draining the pasta, add the broccoli florets to the boiling water so they cook just enough but stay firm.
Drain both pasta and broccoli well, then set aside.
In the same pot you used for boiling, melt 60 grams of butter over medium heat. Add minced garlic and sliced spring onions, cooking gently for about two minutes. Be careful not to burn the garlic as it can turn bitter.
Next, whisk in the flour and cook for another minute. This forms the base of your sauce, known as a roux.
Slowly add half the milk, whisking constantly to prevent lumps. Then add the rest of the milk and raise the heat to medium-high. Stir continuously until the sauce thickens to a consistency similar to pouring cream, about 5 to 7 minutes.
Once thickened, add the grated Parmesan cheese and fresh thyme, mixing well. Season with sea salt and black pepper to your liking. The sauce should be rich, smooth, and flavorful.
Now, fold in the cooked pasta, broccoli, and shredded chicken. Taste and adjust seasoning if needed.
Grease a 30 x 20 cm (12 x 8 inches) casserole dish and transfer your pasta mixture into it, spreading evenly.
For the topping, melt the remaining 60 grams of butter in a small pan. Stir in the panko breadcrumbs until they are fully coated. Sprinkle this mixture evenly over the pasta.
Bake in your preheated oven for about 20 minutes or until the topping turns golden brown and crispy.
Remove the dish and let it rest for 10 minutes before serving. This resting time helps the bake to firm up, making it easier to portion.
How to Serve Chicken and Broccoli Pasta Bake
This pasta bake is comforting enough to serve on its own but pairs well with simple sides to round out your meal. A crisp green salad with a light vinaigrette provides a fresh contrast to the creamy casserole. You might also add some roasted vegetables for extra color and nutrition.
For a more casual meal, serve with garlic bread or warm dinner rolls. Sprinkle some extra Parmesan on top before serving for added cheesy goodness.
This dish is perfect for family dinners, potlucks, or meal prepping. Its flavors develop even more when reheated, making it a reliable go-to for busy days.
Expert Tips for the Best Chicken and Broccoli Pasta Bake
- Undercook the pasta: The pasta continues cooking in the oven. Starting with al dente pasta prevents mushiness.
- Use fresh ingredients: Fresh garlic, spring onions, and thyme make a noticeable difference in flavor.
- Shred the chicken finely: This helps distribute the chicken evenly and makes each bite satisfying.
- Make a smooth sauce: Whisk the flour into the melted butter thoroughly before adding milk to avoid lumps.
- Season well: Don’t skip tasting and adjusting salt and pepper in the sauce—it brings out all the flavors.
- Breadcrumb topping: Use panko breadcrumbs for a lighter, crunchier topping compared to regular breadcrumbs.
- Rest before serving: Allow the bake to sit for 10 minutes after coming out of the oven. This helps it set for clean slices.
How to Store Chicken and Broccoli Pasta Bake
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to three days. Make sure to cool the dish before covering to avoid condensation, which can make the topping soggy.
To reheat, cover the dish with foil and warm in the oven at 180°C (355°F) until heated through. If it feels dry, add a splash of milk or water before reheating.
You can also prepare the pasta bake ahead of time and refrigerate it, then bake fresh when ready to eat. Just bring it to room temperature before baking for best results.
Variations of Chicken and Broccoli Pasta Bake
This recipe offers plenty of room to get creative. Try swapping the broccoli for other green veggies like asparagus or green beans if you want a different crunch.
Use a different cheese for the sauce or topping, such as mozzarella or cheddar, to change the flavor profile.
If you want extra richness, stir in some cream cheese or sour cream into the sauce.
For a spicy kick, add a pinch of chili flakes to the sauce or mix some smoked paprika into the breadcrumb topping.
To make this gluten-free, choose gluten-free pasta, flour, and breadcrumbs—many stores carry suitable options now.
Finally, you can make it vegetarian by leaving out the chicken and adding more vegetables or plant-based protein alternatives.
Frequently Asked Questions about Chicken and Broccoli Pasta Bake
Can I use fresh chicken instead of rotisserie chicken?
Yes, you can cook chicken breasts yourself, ideally poaching them in broth for added flavor, then shredding before mixing in.
What pasta works best for this bake?
Short, tubular pastas like fusilli, rigatoni, or penne work best as they hold the sauce well.
Can I prepare this dish in advance?
Absolutely! You can assemble it up to 24 hours ahead, keep it covered in the fridge, and bake when ready. Just allow it to come to room temperature before baking.
How do I store leftovers safely?
Keep leftovers refrigerated in an airtight container and consume within three days. If the dish has been out at room temperature for more than two hours, discard it.
Is it possible to freeze this pasta bake?
Yes, freeze after baking and cooling completely, wrapped well. Defrost in the refrigerator before reheating.
How do I avoid the topping getting soggy?
Make sure the topping is well coated with melted butter and bake uncovered to keep it crisp. Rest the dish after baking to help it firm up.
Chicken and Broccoli Pasta Bake
Equipment
- Large Pot
- Casserole Dish
- Small Pan
Ingredients
- 200 g dried fusilli pasta or your favorite short pasta
- 300 g broccoli florets cut into bite-size pieces
- 300 g shredded cooked chicken rotisserie or poached breast
- 3 cloves garlic minced
- 3 scallions spring onions finely sliced (white and green parts)
- 60 g butter
- 40 g all-purpose flour
- 875 ml milk
- 70 g Parmesan cheese freshly grated
- 1 tsp. fresh thyme finely chopped
- Sea salt and black pepper to taste
- 90 g panko breadcrumbs
- 60 g butter melted for topping
Instructions
- Preheat your oven to 180°C (355°F).
- In a large pot of salted boiling water, cook the fusilli until very al dente. Add the broccoli florets about one minute before draining.
- Drain the pasta and broccoli well, and set aside.
- In the same pot, melt 60 grams of butter over medium heat. Add garlic and spring onions, cooking gently for about two minutes.
- Whisk in the flour and cook for another minute to form a roux.
- Slowly add half the milk, whisking constantly. Then add the remaining milk and raise the heat to medium-high, stirring until the sauce thickens (about 5-7 minutes).
- Add the Parmesan cheese and thyme, then season with salt and pepper. Stir until well combined.
- Fold in the cooked pasta, broccoli, and shredded chicken. Taste and adjust seasoning if necessary.
- Grease a casserole dish and transfer the pasta mixture into it, spreading evenly.
- In a small pan, melt the remaining 60 grams of butter and mix with panko breadcrumbs. Sprinkle the mixture evenly over the pasta.
- Bake for about 20 minutes or until the topping is golden brown and crispy.
- Let it rest for 10 minutes before serving for easier portioning.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!