If you’re on the lookout for a cozy, fuss-free dinner that feels like a warm hug after a long day, I’ve got just the thing: my Creamy Chicken and Broccoli Pasta Bake Recipe. This recipe is seriously one of my go-tos because it’s ultra-lazy but delivers big on comfort and flavor—you’ll get tender chicken, perfectly cooked broccoli, and a luscious cheese sauce that brings it all together. Stick around, and I’ll walk you through all the juicy details so you can nail this crowd-pleaser at home.
Why You’ll Love This Recipe
- Effortless One-Dish Meal: Everything cooks together in one pan—saving you from washing multiple pots and pans.
- Comfort Food at Its Best: Creamy, cheesy goodness with tender chicken and broccoli makes every bite super satisfying.
- Customizable Ingredients: You can easily swap in your favorite herbs, cheese, or veggies to make it your own.
- Kid-Friendly and Crowd-Pleasing: My family literally goes crazy for this, and I bet yours will too!
Ingredients You’ll Need
The beauty of this Creamy Chicken and Broccoli Pasta Bake Recipe lies in simple ingredients that work like magic together. I always recommend choosing fresh broccoli and good-quality cheese—the kind that melts beautifully and packs flavor.
- Chicken tenderloin (or breast/thigh): Cut into bite-sized pieces; tenderloin cooks quickly and stays juicy.
- Salt and pepper: Don’t hold back on the salt—it really enhances the flavor, especially with the creamy sauce.
- Dried thyme (or your favorite herbs): Adds a subtle earthy note that lifts the whole dish.
- Spiral pasta: I love spirals for this because the sauce hugs every twist perfectly, but penne or ziti works with a little extra prep.
- Flour: Used to thicken the sauce; sprinkle evenly to avoid lumps.
- Chicken broth/stock: Warmed up first to help the sauce come together smoothly.
- Milk (any fat %): Also warmed, makes the sauce creamy without curdling.
- Garlic: Minced fresh for that aromatic punch.
- Unsalted butter (optional but recommended): Adds a silky richness to the sauce.
- Broccoli (or cauliflower): Broken into small florets to cook evenly in the bake.
- Shredded cheddar or colby cheese: My go-to for meltiness and flavor—pizza blend is great if you want a mix of cheeses!
Variations
One thing I adore about this Creamy Chicken and Broccoli Pasta Bake Recipe is how easy it is to tweak. Whether you want to sneak in more veggies or switch up the protein, it adapts beautifully.
- Swap Chicken for Tuna or Veggies: I once made a lazy version using canned tuna and frozen mixed veggies—super easy, and my husband didn’t even realize it wasn’t chicken!
- Different Cheeses: Experiment with gruyère, gouda, or even mozzarella on top for a different cheese pull sensation.
- Make it Creamier: Adding a splash of cream or a dollop of cream cheese can dial up richness if you’re feeling indulgent.
- Spice it Up: Toss in chili flakes or smoked paprika for a subtle kick.
How to Make Creamy Chicken and Broccoli Pasta Bake Recipe
Step 1: Season the Chicken and Prep the Pasta
Start by preheating your oven to 200°C (390°F). While it warms up, sprinkle the chicken pieces generously with salt, pepper, and thyme—this little step is key to building flavor. Then, spread your uncooked spiral pasta evenly in a baking dish. I like to sprinkle the flour evenly over the pasta surface rather than dumping it in one spot so it dissolves nicely when you add the liquids.
Step 2: Add the Liquid Ingredients and Broccoli
Next, pour in your warmed milk and chicken broth over the pasta, making sure to add the minced garlic and butter as well. Give everything a gentle stir to combine. Now, scatter the seasoned chicken pieces over the top, followed by the broccoli florets. Breaking the broccoli into small to medium florets helps it cook through evenly in the bake.
Step 3: Bake Covered, then Stir and Add Cheese
Cover the dish tightly with foil and pop it in the oven for 15 minutes—if your liquids were cold, give it 20 minutes instead. At this point, the chicken should start cooking through and the pasta softening. After this initial bake, remove the foil, stir everything well, then add most of your shredded cheese, stirring again to get it well mixed. Save a bit of cheese for the very top to get that golden, bubbly finish.
Step 4: Finish Baking and Serve
Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes until the top is beautifully golden and the sauce thickens up nicely. If you notice the top getting too brown while the pasta isn’t quite done, just cover it loosely with foil and continue baking. Once out of the oven, let it stand a few minutes—it helps the sauce set up a bit before you dive in.
Pro Tips for Making Creamy Chicken and Broccoli Pasta Bake Recipe
- Warm the Liquids: I always warm the milk and broth first—it helps the sauce come together beautifully without clumps.
- Flour Distribution: Sprinkle flour evenly rather than dumping it to avoid lumps and ensure a silky sauce.
- Broccoli Size Matters: Chop broccoli into small florets for faster, even cooking—no crunchy bites here!
- Cover and Adjust: Don’t panic if the pasta is undercooked at 35 minutes; just cover with foil and bake longer to avoid burning the top.
How to Serve Creamy Chicken and Broccoli Pasta Bake Recipe
Garnishes
I love sprinkling a little fresh parsley or chives on top before serving—it adds a nice pop of color and a fresh herbal note that cuts through the richness. A tiny drizzle of good olive oil or a squeeze of lemon juice can also brighten the dish beautifully.
Side Dishes
Since this pasta bake is rich and filling on its own, I like to serve it with a crisp green salad or roasted veggies on the side. Garlic bread or a crusty baguette also pairs perfectly if you want to make the meal feel extra special.
Creative Ways to Present
For a dinner party, I’ve baked this in individual ramekins for a classy presentation that guests love. You can also turn it into a layered casserole with alternate layers of chicken and broccoli for a show-stopping centerpiece. Either way, it always gets rave reviews!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. Just make sure it cools completely before sealing—it keeps everything fresh and the cheese sauce stays creamy.
Freezing
I’ve tried freezing this bake, and while the texture changes a bit (the sauce can look a little split), the flavor stays fantastic. If you’re okay with that, freeze in a sealed container for up to 2 months, then thaw overnight in the fridge.
Reheating
To reheat, cover the leftovers with foil and warm in the oven at 180°C (350°F) until heated through. This helps maintain the creamy texture better than the microwave, but if you’re in a rush, microwave gently on low power, stirring midway.
FAQs
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Can I use different pasta shapes for this recipe?
Absolutely! While spiral pasta works best because the flour can coat it evenly without clumping, you can use penne, ziti, or macaroni. The only catch is to mix the flour with a splash of milk beforehand to avoid lumps, then add the rest of the liquid to the bake.
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Is it okay to use frozen broccoli or cauliflower?
Yes! Just make sure to thaw and shake off excess water before adding to the bake, so you don’t end up with watery sauce. Frozen mixed veggies like peas, carrots, and corn also work well for a slightly different twist.
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Why is the sauce sometimes watery or pasta undercooked?
The strength of your oven and the temperature of your liquids affect cook time. If you find pasta is undercooked or sauce watery after baking, just pop it back in covered with foil until fully cooked and thickened. This recipe is forgiving!
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Can I make this recipe dairy-free or vegan?
To make it dairy-free, swap the butter for a plant-based alternative and use your favorite non-dairy milk and cheese substitutes. For a vegan version, replace chicken with plant-based protein or hearty veggies, and use vegan cheese. Just keep in mind this will change the overall texture and flavor somewhat.
Final Thoughts
I’m so happy you made it this far because this Creamy Chicken and Broccoli Pasta Bake Recipe really is close to my heart and kitchen table. It’s one of those recipes I turn to when I want something comforting but don’t want to faff around too much. Once you try it, you’ll see why it’s a permanent fixture in my recipe rotation, and I hope it becomes one of yours too. Trust me—once that cheesy, creamy smell starts wafting through the house, everyone will be asking for seconds!
Print
Creamy Chicken and Broccoli Pasta Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Ultra Lazy Creamy Chicken and Broccoli Pasta Bake is a simple, comforting dish perfect for busy weeknights. Tender pieces of chicken and fresh broccoli are baked together with spiral pasta in a rich, creamy cheese sauce that melts beautifully into every bite. With minimal prep and hands-off cooking in the oven, it’s a flavorful, hearty meal that the whole family will love.
Ingredients
Chicken
- 400g / 14 oz chicken tenderloin, breast or thigh, cut into 1.5cm pieces
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried thyme (or other herbs/spices of choice)
Pasta & Sauce
- 250g / 8 oz spiral pasta, uncooked
- 1/4 cup all purpose (plain) flour
- 1 1/2 cups chicken broth/stock, warmed
- 2 cups milk (any fat %), warmed
- 1 large garlic clove, minced
- 2 tbsp / 30g unsalted butter (optional but recommended)
Vegetables
- 1 large broccoli or 2 medium broccoli or cauliflower heads, broken into small to medium florets
Cheese
- 1 1/2 cups (tightly packed) shredded cheddar or colby cheese (or tasty cheese, pizza mix, etc.)
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan-forced) to prepare for baking the pasta dish.
- Season Chicken: Generously sprinkle the chicken pieces with salt, pepper, and dried thyme. Toss well to coat all pieces evenly with the seasoning.
- Combine Pasta and Sauce Base: Spread the uncooked spiral pasta evenly in a 23 x 33 cm (9 x 13 inch) baking dish. Sprinkle the flour evenly over the pasta surface, avoiding clumps. Pour warmed milk and chicken broth over the pasta. Add the minced garlic and butter, then stir gently to combine all ingredients.
- Add Chicken and Broccoli: Spread the seasoned chicken pieces over the pasta mixture, then add the broccoli florets on top, ensuring even distribution.
- Bake Covered: Cover the baking dish tightly with foil and bake in the oven for 15 minutes if liquids are warm, or 20 minutes if they were cold, to begin cooking the pasta, chicken, and broccoli.
- Stir and Add Cheese: Remove foil carefully, then stir the mixture well to combine. Add most of the shredded cheese, stir again thoroughly, then top with the remaining cheese evenly.
- Final Bake: Return the dish to the oven uncovered and bake for an additional 15 to 20 minutes until the top is golden brown and the sauce has thickened to a creamy consistency.
- Rest and Serve: Let the bake stand for a few minutes after removing from the oven to set, then serve immediately while warm and cheesy.
Notes
- Pasta: Spiral pasta is preferred to avoid flour clumping. For penne, ziti, or macaroni, dissolve flour first in a small amount of milk before mixing into the dish.
- Broccoli: Use small florets for thorough cooking. For frozen broccoli or cauliflower, thaw and drain well to prevent excess liquid.
- Cheese: Cheddar or Colby cheese provides rich flavor and melts well. Avoid using low-quality brands or mozzarella alone as they may affect texture or flavor.
- Troubleshooting: Oven heat can affect cooking time. If undercooked, bake longer covered with foil. If browning too fast, cover with foil or tray and continue baking.
- Alternative Veggies: Can substitute with canned tuna, diced frozen veggies like carrots, corn, peas, and baby spinach for an even lazier version.
- Freezing: Not ideal for freezing due to sauce texture, but leftover reheating from fridge is fine.
- Nutrition Approximation: Nutrition information is based on 5 servings, using chicken tenderloin, 1.5 tbsp butter, and 1 cup shredded cheese.
Nutrition
- Serving Size: 1/5 of the recipe
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
