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Baked Chicken and Broccoli Pasta

5 from 1 vote
Time: 45 minutes
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Satisfy the family with this easy, cheesy, Baked Chicken and Broccoli Pasta recipe. Made with simple ingredients like pasta, chicken, broccoli, two types of cheese, and a semi-homemade cream sauce, it’s the ultimate comfort food.

I also have to mention, this delicious meal can be prepped ahead for busy weeknights, lazy weekends, or taking to friends and family.

For another baked pasta recipe, try my Pumpkin Pasta Bake. Or you might even like this Spinach Artichoke Chicken Bake.

A large pan of Baked Chicken and Broccoli Pasta ready to eat.

If you’re looking for something warm and hearty, you’re in the right place because this Baked Chicken and Broccoli Pasta is the ultimate comfort food that will satisfy the whole family.

The tender pasta baked in a rich, creamy sauce with chunks of chicken, broccoli, and two different types of cheese is an unmatched combination. You will also love how this Baked Chicken and Broccoli Pasta is…

  • Easy, for many reasons. This recipe cooks the pasta and broccoli together to cut down on time. It also has a semi-homemade cream sauce that is completely foolproof, but so delicious.
  • Perfect for making days ahead or freezing for months later.
  • Versatile and easy to modify. Swap out the chicken for ham, fresh broccoli for frozen, you can even skip baking it all together.
  • Adult and kid-friendly recipe. I guarantee everyone will love the flavors and textures of this baked pasta.

If you’re looking for more hot meals with pasta, we love this Chicken Alfredo Soup with Tortellini, Venison Goulash, or Vegetable Orzo Soup. I also love this classic Penne Pasta Bake from The Honour System.

Baked Chicken and Broccoli Pasta on a plate and more in a large baking dish.

Baked Chicken and Broccoli Pasta Ingredients

  • Chicken Breast: They should be cut into bite-sized chunks. You can also use pre-cooked chicken, rotisserie chicken, or even canned chicken to make this recipe even easier.
  • Pasta: Chunky, cylinder shapes are best for baked pastas because they really hold onto a lot of sauce. I used tortiglioni but you can also use penne, rigatoni, or ziti.
  • Broccoli: Use raw broccoli cut into bite sized florets.
  • Cream of Chicken Soup: This is my shortcut to a super delicious and quick sauce. Feel free to use cream of mushroom or cream of broccoli in its place.
  • Sour Cream: Adds a tanginess to the sauce. This can be substituted for plain Greek yogurt with little to no difference in taste or texture.
  • Milk: Whole milk works best in baked pasta because of the fat content. Milks with less fat or no fat at all lead to a watery and thin sauce.
  • Dijon Mustard: For added flavor and spices.
  • Garlic Powder: For garlic flavor.
  • Onion Powder: For onion flavor.
  • Salt and Black Pepper: Essential for a well seasoned dish. You can either season the baked pasta at my recommendation or to your taste preference.
  • Cheese: I use a blend of medium cheddar cheese and italian cheese (mozzarella cheese, asiago, and parmesan).

Equipment Needed

  • Large Pot: It needs to be big enough to cook the pasta and broccoli together as well as mixing everything together before it goes into the pan to bake. I recommend one like this.
  • Colander: Again, make sure it’s a big one. I also always recommend using metal colanders.
  • Large Skillet: This is used to sear and cook the chicken chunks. Use your favorite pan, this is mine.
  • 9×13 Baking Pan: I use a ceramic Staub baking dish so I can broil the cheese at the end. You can use glass or cast iron as well.
Ingredients. Chicken breast, broccoli, pasta, cream of chicken soup, sour cream, Dijon mustard, milk, garlic powder, onion powder, salt, and black pepper, cheddar cheese, and mozzarella cheese.

How to Make Baked Chicken and Broccoli Pasta

Here’s a super short summer of how to make this baked pasta. The recipe card below will have complete instructions.

1. BOIL THE PASTA AND BROCCOLI in a large pot with salted water. Once cooked you will strain away the water, rinse the broccoli and pasta with cool water, and put it back into the large pot.

2. COOK THE CHICKEN BREAST chunks in a large skillet with a little bit of olive oil. Once cooked, add it to the pot of broccoli and pasta.

3. MAKE THE SAUCE – cream of chicken soup, sour cream, milk, dijon mustard, garlic powder, onion powder, salt and black pepper, combined in a small bowl. Pour that over the cooked chicken, broccoli, and pasta.

4. COMBINE EVERYTHING TOGETHER until the chicken, broccoli, and pasta are evenly coated in sauce.

5. SPREAD OUT HALF OF THE PASTA MIXTURE into a lightly greased 9×13 baking pan. Sprinkle half of the cheese over the pasta.

6. TOP WITH REMAINING HALF of the pasta mixture and cheese.

7. BAKE UNCOVERED until golden brown and bubbly. If you want cheese that is crunchy and even more browned, you can place the pasta bake under the broiler for a few minutes (only with ceramic and cast iron dishes, NEVER glass).

8. ALLOW THE BAKED CHICKEN AND BROCCOLI PASTA TO REST for 5 minutes before scooping and serving.

Storing Information

Any leftover Baked Chicken and Broccoli Pasta should be stored in an airtight container or covered tightly with aluminum foil and refrigerated. It will keep up to 4 days. Easily reheat leftovers in the microwave or oven (at the same temperature in the recipe card) until heated through and warm.

Make Ahead Information

One thing I love about this baked pasta is it can easily be made a day or two ahead of time. All you have to do is assemble, cover tightly with aluminum foil, and refrigerate. As your oven preheats take the pasta bake out of your refrigerator and remove the aluminum foil. Add about 10 minutes to the cook time since the pasta bake will be cold.

You can also assemble and freeze it up to 3 months before baking. If you choose to do it this way, I recommend freezing the pasta bake in aluminum foil containers. As your oven preheats take the pasta bake out of your freezer. Since the pasta bake is frozen, it will need to cook covered for 15 to 20 minutes and then cook uncovered for an additional 10 to 15 minutes.

Baked Chicken and Broccoli Pasta on a plate with a fork ready to eat.

Recommended Recipe Variations

SWAP OUT THE CHICKEN for ham, pork, shrimp, turkey, or whatever you like. You can even make it a meat free meal by leaving out the chicken all together.

USE FROZEN BROCCOLI INSTEAD OF FRESH. If you choose frozen broccoli do not add it to the boiling pasta. You will want to cook it in the microwave for half the time the package specifies. Follow all other directions as written.

SKIP BAKING IT! This is a great option if you are limited on time. Once the chicken, broccoli, and pasta has been coated with the sauce, heat it on the stove over low heat until warmed through. Sprinkle in the cheese and fold it together a few times before serving.

Close up of the food on a plate. There is chunks of chicken, bright green broccoli florets, tender noodles coated in a delicious sauce and browned cheese.

Frequently Asked Questions About This Baked Chicken and Broccoli Pasta Recipe

What do I serve with Baked Chicken and Broccoli Pasta?

This recipe is a complete meal in itself, it has protein, carbs, and a vegetable. But I also love to serve this with a side salad and garlic bread or rolls.

More Chicken Dinner Recipes You Might Enjoy:


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Enjoy Entirely, Elizabeth
A large pan of hot and bubbly Baked Chicken and Broccoli Pasta topped with cheese. Ready to scoop onto plates to eat.

Baked Chicken and Broccoli Pasta

Elizabeth Swoish
This creamy, cheesy, baked Chicken and Broccoli Pasta is an easy, weeknight dinner recipe the entire family will love.
5 from 1 vote
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Servings 8
Calories 339 kcal

EQUIPMENT

INGREDIENTS
 
 

  • 16 ounces pasta - tortiglioni, penne, ziti, or rigatoni
  • 3 cups broccoli florets - about 2 small heads, cut into bite-sized pieces
  • 3 boneless, skinless chicken breasts - large, cut into bite-sized pieces
  • 1 10.5 ounce cream of chicken soup
  • cup sour cream - full fat
  • ½ cup milk - whole
  • 1 tablespoon dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup italian cheese blend - with mozzarella, asiago, and parmesan
  • ½ cup cheddar cheese

INSTRUCTIONS
 

  • Preheat oven to 375 °F and bring to rolling boil a large pot of salted water.
  • Add pasta to boiling water and cook for 1 minute less than the package instructions. Add broccoli florets to the pot 3 minutes before the pasta is done.
  • Drain the broccoli and pasta into a colander, rinse with cool water, and set aside.
    Step 1. Boiled pasta and broccoli strained into a colander.
  • In a large, lightly oiled skillet, sear and fully cook the chunks of chicken. About 5 to 7 minutes.
    NOTE: Chicken is fully cooked when it reaches an internal temperature of 165 °F.
    Step 2. Chunks of chicken breast cooked in a shallow skillet.
  • To a small bowl combine the cream of chicken soup, sour cream, milk, dijon mustard, onion powder, garlic powder, salt, and black pepper.
  • Transfer the cooked chicken, broccoli, and pasta back to the large pot (this does not go on the stove or over heat, it is only used as a large mixing bowl). Pour over the sauce mixture.
    Step 3. The cooked chicken, broccoli, and pasta in a large pot. Topped with the sauce mixture.
  • Lightly toss everything together until it is evenly coated.
    Step 4. The cooked chicken, broccoli, and pasta coated in sauce in a large pot.
  • Into a lightly greased baking dish, add half of the mixture, smooth it out, and top with half of the cheese. Repeat this with the remaining chicken, broccoli, pasta, and cheese.
    Step 6. The sauced chicken, broccoli, and pasta topped with both cheeses in a baking dish. Ready to bake in the oven.
  • Bake uncovered for 15 to 20 minutes until hot and bubbly. Allow the Baked Chicken and Broccoli Pasta to rest and cool for 5 minutes before serving.
    NOTE: Broil the baked pasta for a few minutes on low to brown the cheese. Watch it closely so it doesn't burn. Do not use glass under the broiler, only ceramic or cast iron.
    Step 7. Baked Chicken and Broccoli Pasta with plates, forks, and a serving spoon on the side.

RECIPE NOTES

Storing Information:

  • Refrigerated, in an airtight container or covered tightly with aluminum foil, for up to 4 days.
  • Reheat leftovers in the microwave or oven until heated through and warm.
 

Make Ahead Information:

  • Assemble, cover, and refrigerator up to 2 days in advance. As the oven preheats remove from the refrigerator. Bake uncovered for 10 additional minutes.
  • Assemble in aluminum foil containers, cover, and freeze up to 3 months in advance. As the oven preheats remove pasta bake from the freezer. Cook covered for 15 to 20 minutes and then cook uncovered for an additional 10 to 15 minutes.
 

Recipe Variations:

  • Swap out the chicken for other proteins (we like using ham and shrimp) OR leave the chicken out all together and make this a meatless meal. 
  • Use frozen broccoli instead of fresh. Just microwave it for half the time as specified on the package, do not boil it, and follow all other directions as written. 
  • Skip baking the pasta. Once you have coated the chicken, broccoli, and pasta in the sauce, heat it on the stove over low heat until warmed through. Sprinkle with cheese, fold it together a few times, and serve. 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on February 6th, 2024
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

1 thought on “Baked Chicken and Broccoli Pasta”

  1. 5 stars
    Great dish! I substituted cream of mushroom for the cream of chicken and added bacon. It was very good and I will make it again soon.

    Reply

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