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    Home » Pasta Dishes » Chicken and Broccoli Pasta Bake

    Chicken and Broccoli Pasta Bake

    Published: Nov 8, 2021 by 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.

    648 shares
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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.
    4.98 from 81 votes
    Print Pin Review
    Course: Dinner, Main Course
    Cuisine: Italian Inspired
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Standing Time: 5 minutes
    Total Time: 55 minutes
    Servings: 4 people
    Calories: 817kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    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 cloves garlic – minced
    • 2 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
    • ½ cup (45 g) 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

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 180 degrees C (355 F).
    • In a large saucepan of boiling water, add 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.

    Video

    Notes

    1. 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. I have used shredded rotisserie chicken, but shredded poached chicken breast would work fine also. 
    3. For a gluten-free option, use the appropriate flour, pasta and breadcrumbs.
    4. Use good quality, freshly grated Parmesan. I like Grana Padano, it has great flavour and is less expensive than Parmigiano Reggiano.
    5. Strip the leaves from the stems. If you use dried thyme, use â…“ the amount and ensure that your dried thyme is fresh, or the flavour will be dull.
    6. It is important to undercook your pasta as it will cook further when baked.
    7. Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
    8. Please note, the nutritional information is based on four serves. The nutritional information is an estimate only.

    Nutrition Estimate:

    Calories: 817kcal | Carbohydrates: 71g | Protein: 42g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 581mg | Potassium: 891mg | Fiber: 5g | Sugar: 15g | Calcium: 480mg | Iron: 4mg
    Tried this Recipe? Please rate and leave a comment!
    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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    648 shares

    Reader Interactions

    Comments

    1. Vicky

      October 04, 2022 at 5:46 pm

      5 stars
      I wish I could give this 10 stars! This is the only way I can get my family to eat broccoli so I make this once a week! My kids love it and ask for seconds which is always a good thing. It’s a simple, delicious recipe that’s easy to prepare and always satisfies!

      Reply
      • Alexandra

        October 04, 2022 at 5:58 pm

        Hi Vicky, I am delighted to hear that you – and your children – enjoy the Chicken and Broccoli Pasta Bake. Thank you for taking the time to provide your feedback. 🙂

        Reply
    2. Lee-Ann

      November 20, 2021 at 2:51 pm

      5 stars
      Pasta bakes are my favourite comfort food. This one was a winner!

      Reply
      • Alexandra

        November 23, 2021 at 7:43 pm

        Hi Lee-Ann, I am so pleased that you like our recipe for Chicken and Broccoli Pasta Bake. Thank you. 🙂

        Reply
    3. Addie

      November 19, 2021 at 2:17 pm

      5 stars
      Total comfort food and great for the whole family!

      Reply
      • Alexandra

        November 23, 2021 at 7:45 pm

        Hi Addie, I am so pleased that you like the Chicken and Broccoli Pasta Bake. It really is pure comfort food. 🙂

        Reply
    4. Jeri

      November 19, 2021 at 5:32 am

      5 stars
      This chicken pasta bake is the ultimate comfort food. So delicious and easy to make!

      Reply
      • Alexandra

        November 23, 2021 at 7:46 pm

        Hi Jeri, I am so pleased that you like the Chicken and Broccoli Pasta Bake. Thank you for letting me know. 🙂

        Reply
    5. Kayla

      November 18, 2021 at 9:15 am

      5 stars
      Loved this chicken and broccoli bake! It was so easy and delicious!

      Reply
      • Alexandra

        November 23, 2021 at 7:49 pm

        Hi Kayla, I am so pleased that you enjoyed the Chicken and Broccoli Pasta Bake. Thank you for taking the time to let me know. 🙂

        Reply
    6. Dennis

      November 15, 2021 at 1:41 am

      5 stars
      When I saw your post I couldn’t resist making your chicken and pasta bake! The recipe was spot on and everyone really enjoyed the dish. I will definitely be making them again!

      Reply
      • Alexandra

        November 15, 2021 at 4:27 pm

        Hi Dennis, thank you so much for your fantastic feedback on the Pasta Bake. I am delighted to hear that you enjoyed it and will be making it again. 🙂

        Reply
    7. Jamie

      November 13, 2021 at 2:56 pm

      5 stars
      We had this for dinner tonight and it was fantastic! We all had seconds because it was that good. I undercooked the penne pasta so it was al dente and it came out perfectly cooked from the oven! Thank you for sharing this tip!

      Reply
      • Alexandra

        November 13, 2021 at 5:49 pm

        Hi Jamie, thank you for your feedback on the Chicken and Broccoli Pasta Bake. I am so pleased that you enjoyed it. 🙂

        Reply
    8. 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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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

    Welcome to It’s Not Complicated Recipes!

    My blog reflects my approach to cooking. I like it to be simple, easily prepared and delicious. learn more about me here →

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    648 shares