Cheesy Chicken and Broccoli Pasta cooks uncooked elbow macaroni directly in milk and chicken broth before cooked chicken, fresh broccoli, and white cheddar are added. The one-dish method builds a creamy sauce without a separate saucepan. The recipe serves 6 and records 60 minutes total: 20 minutes of preparation and 40 minutes of cooking, divided into a covered 20-minute first bake and an uncovered 20-minute finish at 400°F, followed by a five-minute rest.
This guide preserves every recorded ingredient, quantity, temperature, time, and method step. Read the full sequence once before beginning.
Cheesy Chicken and Broccoli Pasta Ingredients
Base Ingredients: 8 oz elbow macaroni (about 2 cups uncooked); 2½ cups milk (whole milk works best); 1½ cups chicken broth; 3 cloves garlic, minced.
Seasonings: 1 teaspoon kosher salt; ¾ teaspoon freshly ground black pepper; 1 teaspoon Italian seasoning; A pinch of red pepper flakes (optional, for a touch of heat).
Main Components: 3 cups cooked chicken, diced (about 14-16 oz, rotisserie chicken works great!); 3 cups fresh broccoli florets (about 10 oz, cut into bite-sized pieces).
Cheese: 6 oz white cheddar cheese, freshly grated (about 2½ cups); Grated parmesan cheese for topping (as much as you like!).
If you enjoy this recipe, you may also like Chicken Fried Steak w/ Country Gravy.
Plan the Work Before Cooking
Measure every ingredient and prepare these tools: 9×13 inch casserole dish; Aluminum foil; Cheese grater; Measuring cups and spoons; Mixing spoon. Arrange each recipe group in method order. Keep raw chicken or beef and their utensils away from cooked food, and reserve clean serving tools. This setup protects short timing windows and lets you watch browning, bubbling, doneness, or melting instead of searching for an item. Keep the exact source quantities because their ratios determine seasoning, structure, and yield.
For storage details after serving, the USDA leftovers and food safety guidance.
How to Make Cheesy Chicken and Broccoli Pasta
- Preheat your oven: Set your oven to 400°F (200°C) and give it some time to heat up while you prepare the casserole.
- Combine base ingredients: In a 9×13 inch casserole dish, add the uncooked elbow macaroni, milk, chicken broth, minced garlic, kosher salt, black pepper, Italian seasoning, and red pepper flakes (if using). Give everything a really good stir to ensure the macaroni is evenly distributed and not clumping together. This mixing step is crucial to prevent the pasta from sticking to the pan!
- First bake: Cover the casserole dish tightly with aluminum foil. Bake for 20 minutes. The pasta will begin to cook and absorb some of the liquid during this time.
- Add remaining ingredients: Remove the dish from the oven and carefully peel back the foil (watch out for hot steam!). Give the pasta a good stir - don't worry if there seems to be a lot of liquid at this point, it will thicken up nicely. Add the diced cooked chicken, broccoli florets, and about 2 cups of the grated white cheddar (reserve about ½ cup for topping). Stir until everything is well combined and the broccoli is moistened by the liquid. The residual heat will help melt the cheese and create a creamy sauce.
- Final bake: Sprinkle the remaining ½ cup of grated cheddar evenly over the top of the casserole. Return the dish to the oven, uncovered this time, and bake for an additional 20 minutes. The top should become golden and bubbly, and the broccoli should be tender but still have a bit of bite to it.
- Serve hot: Remove from the oven and let the casserole rest for about 5 minutes. Serve in generous portions, topped with a sprinkle of grated parmesan cheese and an extra crack of fresh black pepper if desired. This dish is hearty enough to stand alone but also pairs well with a simple green salad on the side.
If you enjoy this recipe, you may also like Shrimp Scampi Pasta Bake.
Why the Order Matters
Stirring the dry macaroni thoroughly through the milk, broth, garlic, and seasonings keeps pieces separated and exposes them evenly to liquid. Tight foil traps steam during the first bake so the pasta begins cooking and absorbing the base. Some liquid should still be visible when the cover comes off because it will thicken around the chicken, broccoli, and cheese. Two cups of the white cheddar melt into the mixture, while the reserved half cup forms the top. The uncovered second bake finishes the macaroni, keeps the broccoli tender with some bite, and develops bubbling golden cheese.
Critical Visual and Timing Cues
Use eight ounces elbow macaroni, two and one-half cups milk, and one and one-half cups chicken broth in a 9×13-inch dish. Include exactly three minced garlic cloves, one teaspoon kosher salt, three-quarter teaspoon pepper, and one teaspoon Italian seasoning. After 20 minutes tightly covered, stir before adding three cups diced cooked chicken, three cups bite-size broccoli, and about two cups of the six ounces grated white cheddar. Reserve about one-half cup cheese for the top and bake uncovered 20 minutes. The finish should be golden and bubbly with tender broccoli that is not mushy.
Serving and Storage
Rest the casserole for about five minutes so the liquid settles into a creamy coating before spooning six generous portions. Add only the recorded optional grated Parmesan and extra black pepper at serving time; a simple green salad is the documented side. Rotisserie chicken is suitable because the chicken enters already cooked. Refrigerate leftovers promptly in a covered container. Reheat until the chicken and pasta are steaming hot, adding a small splash of milk if the sauce has tightened. The dish contains dairy and gluten, so verify the pasta, broth, and cheeses when serving someone with additional restrictions.
Food Safety and Allergen Note
The recorded allergen information is: Contains dairy (milk, cheddar cheese, parmesan); Contains gluten (pasta). Check packaged ingredients when cooking for someone with an allergy because brands and facilities vary. Refrigerate perishables promptly, prevent cross-contamination, and use every explicit internal-temperature or doneness test in the source method. These precautions support the recipe without changing its quantities, temperatures, timing, or sequence.
Conclusion
Cheesy Chicken and Broccoli Pasta makes 6 servings in 60 minutes of recorded preparation and cooking, plus any separately stated marinating or resting time. Follow the exact ingredient list and ordered method for the intended texture and doneness.
Frequently Asked Questions
- → How many servings does Cheesy Chicken and Broccoli Pasta make?
It serves 6 and makes 6 servings.
- → How long does Cheesy Chicken and Broccoli Pasta take?
The recipe records 20 minutes of preparation, 40 minutes of cooking, and 60 minutes total, plus any separately stated marinating or resting time.
- → What equipment should be ready?
Prepare 9×13 inch casserole dish; Aluminum foil; Cheese grater; Measuring cups and spoons; Mixing spoon before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the recipe tips.