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Home » Recipe Index » Pasta Dishes

Chicken and Broccoli Pasta Bake

Published: Nov 8, 2021 · Updated: Nov 8, 2021 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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My Chicken and Broccoli Pasta Bake is the ideal meal when you’re short on time but want to enjoy a warm and comforting meal. It is easy and tasty, packed with flavour, and a meal that the whole family will enjoy. Cooked chicken, pasta and broccoli are combined in a creamy, cheesy sauce, turned into a casserole dish and finished with a sprinkling of breadcrumbs which become deliciously crispy when baked.

Overhead shot of baked pasta, sitting on a wooden board.
Jump to:
  • Why we love this recipe:
  • Ingredients in this recipe:
  • Step by step instructions:
  • Tips for success and FAQs:
  • More delicious recipes for you to try:
  • Chicken and Broccoli Pasta Bake

Why we love this recipe:

When nothing will do but comfort food, my Chicken and Broccoli Pasta Bake is the dish to turn to. It is very adaptable; you can customise it to suit your taste or what you have on hand. I have used fusilli pasta but if you prefer you could use penne, macaroni or rigatoni. If you don’t like broccoli, use something else. Peas or pumpkin would be good choices.

We love this recipe because:

  • The ingredients are all readily available.
  • It is a meal which can be prepared on a weeknight and one which the whole family will enjoy. Or serve it to friends for a casual dinner – all will enjoy the relaxed vibe.
  • It is a great way to include vegetables in family meals.
  • There are infinite ways it can be prepared. Sometimes it will be varied for personal taste, other times it will depend on what we have on hand.
  • If you have leftover cooked chicken, this is a great way to use it.
  • This recipe can be adapted to gluten-free by using gluten-free pasta and the appropriate flour in the sauce.
  • You can prepare the Pasta Bake a day in advance, and just put it into the oven when you’re ready.

Ingredients in this recipe:

Ingredients in this recipe on a white background.

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Dried pasta – I have used fusilli; tubular pasta, such as rigatoni or penne are also good choices.

Broccoli florets – a great way to include vegetables for the family.

Chicken – I use shredded rotisserie, but poached chicken breast would be fine too. Just shred with a fork to get bite-size pieces.

Garlic – use fresh cloves, not powdered or from a jar. The flavour of fresh garlic is superior.

Spring onions/scallions – include the white bulb and some of the green.

Butter – adds flavour and creaminess to the sauce.

Plain/all-purpose flour – use gluten-free if necessary.

Milk – for the sauce.

Sea salt and freshly ground black pepper – to taste.

Parmesan – use good quality Parmesan, freshly grated. I like Grana Padano; it has great flavour but is not as expensive as Parmigiano-Reggiano.

Thyme – for the best flavour, I have used fresh thyme. If you use dried thyme, it is much more concentrated – use about a third.

Panko breadcrumbs and melted butter – add a delicious, crispy topping to the Chicken and Broccoli Pasta Bake.

Step by step instructions:

Steps 1-4 of recipe in photo collage - cooking the pasta, cooking the broccoli, melting butter for the sauce and adding the milk to the sauce.
Steps 5-8 of preparing recipe in photo collage - combining pasta and chicken with sauce, mixing breadcrumbs, topping dish with breadcrumbs and the finished dish.

Preheat your oven to 180 degrees C (355 F).

  1. To a large saucepan of boiling water, add some sea salt. Add the pasta and cook it until it is very al dente.
  2. One minute before you remove the pasta, add the broccoli. Drain the broccoli and pasta into a colander and set aside.
  3. In the same saucepan that you cooked the pasta, on a medium heat, melt the butter. Add the garlic and spring onions and cook for 2 minutes, being careful to not let the garlic burn. Add in the flour and stir well. Cook for 1 minute.
  4. Add half the milk and whisk constantly to avoid lumps forming. Add the remaining milk and increase the heat to medium-high. As the sauce starts to thicken, add the parmesan cheese and thyme. Season with sea salt and pepper. Stir until the sauce resembles pouring cream consistency (takes about 5-7 minutes after increasing the heat.)
  5. Add the pasta, broccoli and chicken to the sauce. Check that the dish is well seasoned.
  6. In a small frying pan, melt the remaining butter and then mix through the panko breadcrumbs.
  7. Grease a 30 x 20 cm baking/casserole dish and add the pasta mixture. Top the pasta with the buttered breadcrumbs.
  8. Bake for 20 minutes or until golden and crispy on top.
Dish of pasta, with a spoon scooping out a serve.

Tips for success and FAQs:

One of the most important tips is to ensure that you initially undercook the pasta as it will cook further when baked and you don’t want mushy pasta.

I know you will be keen to enjoy your Chicken and Broccoli Pasta, but it is important to set it aside for about 10 minutes after removing it from the oven. This will give it time to firm up a little and help it to hold its shape when serving.

For ease of preparation, pick up a barbecue chicken and use it in this delicious Pasta Bake.

Can I prepare the Chicken and Broccoli Pasta Bake a day in advance?

Yes, you certainly can. The ability to prepare it in advance is one of the great advantages of this recipe.

What sort of pasta is best to use?

I have used fusilli in this recipe as its curly shape attracts and holds the sauce. As well, tubular pasta, such as rigatoni or penne are also good. Be sure to choose those with ribbed sides so the sauce doesn’t slide off.

What can I use instead of broccoli?

You could use cauliflower, green beans, asparagus, peas or baby spinach leaves. They would all be great additions.

Dish of pasta with one serve missing, with serving spoon on the edge.

More delicious recipes for you to try:

We love a comforting dish that can be prepared in advance. Here are some more of our favourite recipes for you to try:

  • Pork Sausage Ragu
  • Mediterranean Beef Stew
  • Spinach and Ricotta Pasta Shells
  • Mediterranean Chicken Casserole
  • Pumpkin and Ricotta Pasta Shells
  • Bacon Mac and Cheese

When you want a meal that is easily prepared, with readily available ingredients, you should try my Chicken and Broccoli Pasta Bake. It is undoubtedly one of the best comfort foods and one which the whole family will enjoy. As well, it is perfect for serving to a crowd; just increase the amounts. It will become a regular addition to your easy-to-make meals as it has for me.

Serve it family-style at the table. It is delicious served with a green salad on the side.

Let me know in the comments below when you have given it a try!

Alex xx

Dish of pasta, with a spoon scooping out a serve.

Chicken and Broccoli Pasta Bake

My Chicken and Broccoli Pasta Bake is the ideal meal when you’re short on time but want to enjoy a warm and comforting meal. It is easy and tasty, packed with flavour, and a meal that the whole family will enjoy. Cooked chicken, pasta and broccoli are combined in a creamy, cheesy sauce, turned into a casserole dish and finished with a sprinkling of breadcrumbs which become deliciously crispy when baked.
4.67 from 9 votes
Print Pin Review
Course: Dinner, Main Course
Cuisine: Italian Inspired
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Standing Time: 5 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 people
Calories: 841kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

Pasta Base:

  • 200 g (7 oz) dried fusilli pasta See Note 1
  • 300 g (10.5 oz) broccoli florets – cut into bite-size pieces
  • 300 g (10.5 oz) shredded cooked chicken See Note 2

Sauce:

  • 3 large cloves garlic – minced
  • 3 spring onions/scallions –  finely sliced (white and some of the green)
  • ¼ cup (60 g) butter
  • ¼ cup (40 g) plain/all-purpose flour See Note 3
  • 3 ½ cups (875 ml) milk
  • ¾ cup (70 g) freshly grated Parmesan cheese See Note 4
  • 1 teaspoon fresh thyme – finely chopped See Note 5
  • sea salt and freshly ground black pepper – to taste

Breadcrumb Topping:

  • 1 cup (90 g) panko breadcrumbs
  • ¼ cup (60 g) butter – melted

Instructions

  • Preheat your oven to 180 degrees C (355 F).
  • In a large saucepan of boiling water, add a generous quantitiy of sea salt to season well.
    Add your pasta and cook it until it is very al dente. – See Note 6
    One minute before you remove the pasta, add the broccoli florets.
    Drain the broccoli and pasta in a colander and set aside.
  • In the same saucepan that you cooked the pasta, on medium heat, melt the butter.
    Add the garlic and spring onions and cook for 2 minutes, being careful to not let the garlic burn.
  • Add in the flour and stir well with a whisk and cook for 1 minute.
  • Add half the milk, whisking constantly to avoid lumps forming. Add the remaining milk and increase the heat to medium high.
  • As the sauce starts to thicken, add in the parmesan cheese and thyme and whisk to combine.
    Season with sea salt and freshly ground black pepper.
    Stir until the sauce resembles pouring cream consistency (takes about 5-7 minutes after increasing the heat).
  • Add the pasta, broccoli and chicken to the sauce. Check that the dish is well seasoned.
  • Grease a 30 x 20 cm (12 x 8 inches) baking/casserole dish and add the pasta mixture to the dish.
  • In a small frying pan, melt the remaining butter and once melted, mix through the panko breadcrumbs. Top the pasta with the breadcrumbs.
  • Bake for 20 minutes or until golden and crispy on top.
    Remove from the oven and set the Pasta Bake aside for about 5 minutes. This will give it time to firm up a little and help it to hold its shape when serving.
    Serve with additional Parmesan cheese if you wish.

Video

Notes

  1. Pasta: use a short pasta of your choice. A tubular pasta, such as rigatoni or penne, is a good choice as the sauce becomes trapped in the tubes.  Be sure to choose those with ribbed sides so the sauce doesn’t slide off.
  2. Chicken: I have used shredded rotisserie chicken – it has great flavour and makes this recipe so easy. If you prefer, you can use shredded poached chicken breast. If cooking your own chicken breast, I recommend cooking in chicken stock for the best flavour. 
  3. Gluten-free option: for a gluten-free option, use the appropriate flour, pasta and breadcrumbs.
  4. Parmesan: use good quality, freshly grated Parmesan or Grana Padando.
  5. Thyme: strip the leaves from the stems. If you use dried thyme, use ⅓ the amount and ensure that your dried thyme is fresh, or the flavour will be dull.
  6. Pasta: it is important to undercook your pasta as it will cook further when baked.
  7. Seasoning: it is important to adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 841kcal | Carbohydrates: 73g | Protein: 43g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 698mg | Potassium: 956mg | Fiber: 5g | Sugar: 14g | Calcium: 531mg | Iron: 4mg
Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

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Reader Interactions

Comments

  1. Lisa

    January 27, 2025 at 10:53 pm

    I have frozen the leftovers. How long and at what gas mark should I reheat once defrosted ?

    Reply
    • Alexandra Cook

      January 28, 2025 at 6:49 am

      Hi Lisa,
      I reheat mine in a moderate oven – about 180 degrees C, which looks to be Gas Mark 4.
      It will depend on how much you are reheating, but I’d start with 15-20 minutes.
      Thanks! Alex

      Reply
  2. Suzanne

    January 22, 2025 at 2:13 am

    Could I use skim milk for this recipe?

    Reply
    • Alexandra Cook

      January 22, 2025 at 5:57 am

      Hi Suzanne,
      Absolutely. Please let me know if you give the recipe a try 🙂
      Alex xo

      Reply
  3. Rit

    October 01, 2024 at 2:20 am

    I cannot see a note of how many this serves?

    Reply
    • Alexandra Cook

      October 01, 2024 at 7:01 am

      Hello Rit,
      It serves 4 people approximately.
      You can find the serving details towards the top of the recipe card, near the cook/prep times etc.
      Please let me know if you give the recipe a try!

      Reply
  4. Marsha

    October 01, 2024 at 12:44 am

    Hey Alex just wanted to know about the 841 calories, is this per serving and how many grams are those serving? Thanks! Great recipe!

    Reply
    • Alexandra Cook

      October 01, 2024 at 7:04 am

      Hi Marsha,
      The calories is based on one serving, assuming the dish serves four.
      Our nutritional information is an estimate only – we don’t have grams per serving.
      Please let me know if you try the recipe! 🙂

      Reply
  5. Grace

    August 05, 2024 at 5:26 pm

    5 stars
    This was absolutely delicious, I used gluten free pasta, flour and breadcrumbs, it was a breeze to make. Will make this again and again, oh and don’t skimp on the breadcrumbs, they were the best.

    Reply
    • Alexandra Cook

      August 05, 2024 at 6:11 pm

      Hi Grace 🙂
      Thanks so much for sharing your feedback! I am so happy you enjoyed this recipe.
      Alex xo

      Reply
  6. JC

    July 04, 2024 at 4:19 am

    5 stars
    This was such a hit! I am adding it into my monthly rotation. YUM!

    Reply
    • Alexandra Cook

      July 04, 2024 at 5:43 pm

      Hello JC,
      So happy to hear this! Appreciate you taking the time to let me know.
      Alex xo

      Reply
  7. Carla

    June 02, 2024 at 11:01 am

    This looks great! Could you prep it in bulk and freeze it for later?

    Reply
    • Alexandra Cook

      June 02, 2024 at 3:41 pm

      Hi Carla,
      It can be frozen, but I would recommend wrapping it very well, or storing in airtight containers as the freezer can dry things out.
      I hope you’ll enjoy the recipe 🙂 Alex xo

      Reply
  8. Pat

    April 12, 2024 at 6:50 am

    5 stars
    Made this recipe for the first time for the entire family and my granddaughter who is the family critic (12) had two helpings saying you must make this mum
    We all loved it 😊

    Reply
    • Alexandra Cook

      April 12, 2024 at 3:51 pm

      Hello Pat,
      This is great to hear – thank you 🙂
      I am so pleased you all loved this recipe, and I really appreciate you taking the time to let me know. Alex xo

      Reply
  9. Ali

    February 16, 2024 at 9:16 am

    5 stars
    I made this the other month, so easy and so tasty. Definitely bring it back on dinner rotation when the weather cools down a bit. Thanks Alex

    Reply
    • Alexandra Cook

      February 16, 2024 at 2:50 pm

      Hi Ali,
      Thanks so much for the comment!
      I am so pleased you enjoyed this recipe 🙂 Alex xo

      Reply
  10. Marie

    January 25, 2024 at 9:03 am

    5 stars
    Really easy to make, the instructions were so clear, and the whole family loved the end result!

    Reply
    • Alexandra Cook

      January 25, 2024 at 9:52 am

      Hi Marie,
      Thanks so much! I am pleased to hear you all enjoyed this recipe 🙂
      Alex xo

      Reply
    • April

      June 05, 2024 at 2:16 am

      I just made this wrapped it tight and put in the fridge for tomorrow. I left the bread crumbs off until right before I bake it. it tadte good so far.

      Reply
      • Alexandra Cook

        June 05, 2024 at 7:31 am

        Sounds good, April!
        I hope you’ll enjoy 🙂

  11. C Grigg

    September 28, 2023 at 6:35 am

    5 stars
    Comfort food at its best! So easy and my family loved it WIN WIN

    Reply
    • Alexandra Cook

      September 28, 2023 at 8:33 am

      I am so happy to hear this!
      Thanks for sharing, Alex xo

      Reply
  12. Jackie Hughes

    September 23, 2023 at 4:52 pm

    2 stars
    this dish has no taste whatsoever my grandchildren love pasta and they wouldn’t eat it.

    Reply
    • Alexandra Cook

      September 24, 2023 at 11:01 am

      Hi Jackie,
      I am sorry to hear that you and your family didn’t enjoy this recipe. I was wondering if you made any alterations to it at all? The garlic, onion, fresh thyme and Parmesan cheese are all important flavour elements to this dish.
      And very importantly, as we recommend in Note 7 of the recipe, seasoning the dish to your liking is crucial as we all prefer different amounts of salt and pepper etc. – did you try the sauce before baking the pasta dish?
      Thank you for providing your feedback on this recipe. Kind regards, Alex

      Reply
  13. Lonnie

    September 09, 2023 at 7:04 pm

    5 stars
    this was so good. We are really big on broccoli in my house and everybody loved this, the combination is amazing and so easy to make. Definitely going into the rotation

    Reply
    • Alexandra Cook

      September 09, 2023 at 10:09 pm

      I am so happy to hear this, Lonnie 🙂
      Happy to hear that you’ll be adding this meal into the rotation, and thanks for taking the time to let me know! Alex xo

      Reply
  14. Jessica

    November 13, 2021 at 8:39 am

    5 stars
    So tasty; you can’t go wrong with chicken, broccoli, and cheese!

    Reply
    • Alexandra

      November 15, 2021 at 4:36 pm

      Hi Jessica, thank you for your lovely comments on the Chicken and Broccoli Pasta Bake. I am so pleased that you like it. 🙂

      Reply

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