Cheesy Chicken Broccoli Pasta Bake combines three browned chicken breasts, two heads of briefly blanched broccoli, one pound of al dente penne, and a scratch milk-and-broth sauce beneath Parmesan and mozzarella. Each component is cooked only to the point needed before the final oven stage, preventing soft pasta, dull broccoli, or dry chicken.
The recipe makes one large 9×13-inch casserole, listed as 8 servings. It takes 25 minutes to prepare and 20 minutes to cook for a 45-minute total, followed by a 5-minute cooling pause.
Cheesy Chicken Broccoli Pasta Bake Ingredients
Gather 3 boneless skinless chicken breasts cut into bite-size pieces, 2 large heads fresh broccoli cut into florets, 1 pound penne, 1 tablespoon olive oil, 2 tablespoons unsalted butter, 1 finely diced medium yellow onion, 2 teaspoons minced fresh garlic, 2 tablespoons all-purpose flour, 1 teaspoon Italian herb seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 cup whole milk, 1 cup low-sodium chicken broth, ½ cup half-and-half, ½ cup freshly grated Parmesan, and 1½ cups shredded mozzarella.
If you enjoy this recipe, you may also like Bacon Cheeseburger Rolls.
How to Make Cheesy Chicken Broccoli Pasta Bake
- Preheat to 400°F and grease a 9×13-inch dish.
- Blanch broccoli in salted boiling water for 2 minutes; drain. In the same pot, cook penne al dente and drain.
- Brown chicken in olive oil over medium-high for 6–7 minutes until cooked through; remove.
- Melt butter over medium. Cook onion and garlic 3–4 minutes.
- Add flour, Italian herbs, salt, and pepper for 1–2 minutes. Gradually whisk in milk and broth and bring to a gentle boil.
- When slightly thick, add half-and-half, chicken, and broccoli for 2–3 minutes.
- Combine sauce mixture and pasta in the dish, top with Parmesan and mozzarella, and bake 15–20 minutes. Cool 5 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Preheat to 400 Degrees and Grease the Dish
Blanch Two Heads of Broccoli for Two Minutes
Cook One Pound of Penne Al Dente
Brown Three Chicken Breasts
Soften Onion and Garlic in Butter
Cook the Flour and Seasonings
Whisk In Milk and Chicken Broth Gradually
Finish with Half-and-Half
Combine Sauce and Penne in the Baking Dish
Top with Two Exact Cheeses
Bake for Fifteen to Twenty Minutes
Cool for Five Minutes
Divide One Casserole into Eight Servings
Keep the Forty-Five-Minute Plan Moving
Conclusion
At 400°F, grease a 9×13-inch dish. Blanch florets from 2 broccoli heads for 2 minutes; drain, then cook 1 pound penne al dente in the same pot. Brown pieces from 3 chicken breasts in olive oil for 6–7 minutes. In butter, cook onion and garlic 3–4 minutes, flour and seasonings 1–2 minutes, then whisk in milk and broth. Add half-and-half, chicken, and broccoli for 2–3 minutes. Combine with penne, top with ½ cup Parmesan and 1½ cups mozzarella, bake 15–20 minutes, and cool 5 minutes. Serves 8.
Frequently Asked Questions
- → How long should the broccoli blanch?
Blanch the florets from two large heads for exactly 2 minutes, then drain immediately.
- → Should the penne be fully cooked first?
No. Cook the pound of penne only until al dente because it continues cooking in the oven.
- → How long does the chicken cook?
Brown the bite-size pieces from three chicken breasts for 6–7 minutes until golden and cooked through.
- → How many servings does the pasta bake make?
One 9×13-inch casserole is listed as exactly 8 servings, with a 45-minute total before the 5-minute cooling pause.