The coziest chicken and broccoli pasta bake made with REAL ingredients, simple steps, and hardly any time in the kitchen!

This hearty pasta bake pairs so well with a simple Tomato Mozzarella Salad or green leafy salad such as Avocado Caesar Salad with Cucumbers.

Overhead side view chicken and broccoli pasta bake this recipe
Jump to:

Love chicken pasta dishes? Try our Fajita Chicken Pasta or Chicken Sausage and Broccolini Pasta.

You Will Love this Chicken Broccoli Pasta Recipe

There’s no doubt that family time is very precious, and I think we all crave more of it. That’s why most nights dinner for us is very simple, easy, and quick.

For me, it’s especially important to have a well-balanced meal with lean protein and veggies. So, on a whim one night, I made this cozy chicken and broccoli pasta bake with random ingredients I had in my fridge. Luckily, my family went crazy for it. Ever since, it has been a staple in my kitchen, making an appearance on the dinner table nearly every week!

Incredibly delicious, it’s made with REAL ingredients, such as chicken, broccoli, pasta, and cheese. Plus, with crazy simple steps, it’s ready to eat in under an hour, meaning you’ll be in and out of the kitchen in no time. In fact, it’s so easy and delicious, you’ll never need another chicken recipe again!

Overhead close up chicken and broccoli bake recipe

Chicken and Broccoli Pasta Ingredients

What I love most about this chicken and broccoli bake is that it’s made with ingredients that I normally have in my pantry or fridge. Not to mention these are real simple ingredients.

  • Pasta – any small shaped pasta works here, either white or whole wheat. I personally love gemelli and try to use whole wheat pasta when I can for a more nutrient-dense meal.
  • Broccoli – buy broccoli and cut it into florets yourself. It’s fresher and you have control over how big you want your florets to be. 
  • Chicken – chicken thighs, chicken tenders, or chicken breast are good chicken options for this recipe. Chicken thighs will give you more flavor and are most tender.
  • Cream cheese – look for cream cheese with fewer ingredients and buy organic when possible. I personally love Organic Valley cream cheese. It’s made with only a handful of ingredients, including milk from pasture-raised cows.
  • Cheese – you will need mozzarella cheese and Parmesan cheese. Buy a block of cheese and shred it yourself. It’s fresher, tastes better, and has fewer additives.
Ingredients for chicken and broccoli pasta

How to Make Chicken Broccoli Pasta

To make this chicken and broccoli pasta bake, you’ll need a large sauté pan (3 quarts or larger) big enough to fit the sauce, cooked pasta, chicken, and broccoli.

You’ll also need a baking dish around 10 X 10 inches or something similar in size.

Step 1: Cook the pasta according to package directions one minute shy of al dente. Make sure to salt the water before adding the pasta.

Good ratio to remember is 1 teaspoon kosher salt per 1-quart water. In the last two minutes of cooking, add the broccoli florets and cook just until almost tender. Drain and set aside.

Step 2: While the pasta is cooking, toss the chicken with spices, salt, and pepper. Heat a large sauté pan with oil over medium-high heat, when hot, add chicken and cook until no longer pink on the outside.

Add chicken broth and bring mixture to a simmer. Stir in cream cheese until melted. Then add half of the mozzarella cheese. The sauce should slightly thicken.

Step 3: Gently fold in cooked pasta and broccoli. Transfer the mixture to a baking dish. Cover tightly with foil and bake for 15 minutes in a 375 degree F oven.

Step 4: Top with remaining mozzarella cheese and Parmesan cheese. Continue to bake, uncovered, until cheese is melted. Before serving, let the chicken broccoli bake rest for 5 minutes.

Step by step on how to make chicken pasta broccoli bake

Chicken and Broccoli Bake Variations

  • Swap the pasta: You can use any small-shaped pasta of choice. I love using whole wheat pasta when I can for a more nutrient-dense meal. Or, use your favorite gluten-free variety to keep this recipe gluten-free. 
  • Add more veggies: Add to or replace the broccoli with veggies like spinach, onions, peas, or mushrooms. 
  • Adjust the herbs and spices: Feel free to mix and match any herbs and spices you like best. Red pepper flakes, thyme, rosemary, basil, oregano, and parsley all make great additions to this dish. 
  • Add a topping: Sprinkle the top of the bake with butter Ritz crackers or breadcrumbs for extra flavor and a crunchy texture.

What to Serve with this Chicken Broccoli Pasta Casserole

Close up side view chicken broccoli bake

How to Store Leftover Broccoli Chicken Pasta

Store leftovers in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing this recipe! The texture of the sauce and pasta will change once thawed. 

When you’re ready to eat, reheat leftovers in a saucepan over medium heat. Or, warm individual portions in 30-second increments in the microwave. Add a splash of broth as needed to freshen the sauce back up.

Video: How to Make Chicken and Broccoli Pasta Bake

Love cozy meals? Try our Sicilian Chicken Soup. It’s a winner every single time!

More Favorites from Little Broken

If you try chicken broccoli pasta, please leave a star rating and a comment letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up side view chicken broccoli bake

Chicken Broccoli Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 32 reviews
  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

The coziest chicken and broccoli pasta bake made with REAL ingredients, simple steps, and hardly any time in the kitchen!

Ingredients

Units Scale
  • 1 1/2 cups dry small shaped pasta
  • 3 cups fresh broccoli florets
  • 2 Tbsp. olive oil
  • 1 lb. chicken tenders, cut into bite size pieces
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 3/4 – 1 cup chicken broth
  • 4 oz. cream cheese, cut into cubes
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 2 Tbsp. shredded Parmesan cheese
  • Kosher salt and fresh black pepper

Instructions

  1. Cook pasta in salted water one minute shy of al dente according to package instructions. Last 2 minutes of cooking, stir in broccoli florets. Drain and set aside.
  2. In a bowl, toss chicken with paprika, garlic powder, onion powder, and salt and pepper. Heat olive oil in a large sauté pan over medium-high heat and cook chicken for few minutes until no longer pink on the outside.
  3. Add chicken broth and let it come to a simmer. Once simmering, add cream cheese and stir until melted. It’s okay to have small speckles of cream cheese. It will incorporate when baked. Stir in 3/4 cup mozzarella until melted. The sauce will slightly thicken.
  4. Turn off heat and gently fold in cooked pasta and broccoli. Transfer to a baking dish, cover with foil, and bake in a preheated 375 degree F oven for 15 minutes.
  5. Top with the remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, for about 3 minutes or until cheese is melted. Let rest for 5 minutes before serving.

Notes

  1. You can use any small shaped pasta of choice. I love using whole wheat pasta when I can for a more nutrient dense meal.
  2. I tested this bake with chicken thighs, chicken breast, and chicken tenders. All work but my family’s favorite was chicken thighs. They are insanely tender and give off delicious flavor. So the sauce is a little more saucier.
  3. To serve, I love to add a sprinkle of red pepper flakes. The contrast of spicy with creamy sauce is so good.

Nutrition

  • Serving Size:
  • Calories: 531
  • Sugar: 2.9 g
  • Sodium: 685.6 mg
  • Fat: 18.3 g
  • Carbohydrates: 22.9 g
  • Protein: 66.5 g
  • Cholesterol: 192.3 mg