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.
Really easy to make, the instructions were so clear, and the whole family loved the end result!
– Marie
Why You’ll 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.
- The ingredients are all readily available.
- It is a great way to include vegetables in family meals.
- 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.
Recipe Inspiration: a pasta bake is one of our favourite comfort foods, and this is a recipe from my childhood. We love a meal that you can prepare in advance!
Ingredients and Substitutions:
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, but any short pasta of your choice will work well. Rigatoni or penne are also good choices, as they capture the sauce nicely. Gluten-free pasta can also be used.
- Broccoli florets – a great way to include vegetables for the family.
- Chicken – I use shredded rotisserie/roast chicken, but poached chicken breast would be fine too. Just shred with a fork to get bite-size pieces. If using poached chicken breast, you’ll need to season the dish a little more than if you were to use a roasted chicken.
- Garlic – use fresh cloves, not powdered or from a jar. The flavour of fresh garlic is superior.
- Spring/green onions – include the white bulb and some of the green.
- Butter – we use unsalted butter in the sauce. It adds flavour and creaminess.
- Plain/all-purpose flour – use gluten-free if necessary.
- Milk – for the sauce. Whole milk will give you the richest, creamiest sauce, but any milk can be used.
- Sea salt and freshly ground black pepper – it is important to season the dish to your taste.
- Parmesan – use good quality Parmesan that has been freshly grated. I love to use 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. Use a gluten-free breadcrumb if needed, or omit the crumbs/butter and sprinkle with some additional cheese before baking.
Variations:
Broccoli – cauliflower florets are a great alternative.
Herbs – if you’re not a fan of thyme, dried oregano or a little fresh rosemary also work well.
How To Make Chicken and Broccoli Pasta Bake:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Par-cook the pasta and broccoli:
In a large saucepan of salted boiling water, cook the pasta and broccoli until very al dente. (They will finish cooking in the oven.) Drain and set aside while you prepare the sauce.
2 – Start to prepare the sauce:
In the same saucepan that you cooked the pasta, on a medium heat, melt the butter. Add the garlic and spring onions and cook, being careful to not let the garlic burn. Add in the flour and stir well, allowing the flour to cook.
3 – Add the milk:
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.
4 – Combine the ingredients:
Add the pasta, broccoli and chicken to the sauce. Check that the dish is well seasoned.
5 – Prepare the breadcrumb topping:
Combine the panko breadcrumbs and melted butter for the topping in a small bowl.
6 – Assemble the dish:
To a greased baking dish, add the chicken, broccoli and pasta mixture. Top with the breadcrumbs and bake in your preheated oven until golden brown and cooked through.
Hint: ensure the dish is seasoned to your liking – this can be the difference between a flavoursome dish and a bland one.
Tips for Success, Storage and FAQs:
Yes, you can make it a day in advance. Store it covered in the fridge and bake as per the recipe instructions. When ready, sit it at room temperature for about 20 minutes or, if baking from cold, it will need a few extra minutes in the oven.
Yes, you can. Assemble the dish but do not cook. Allow the dish to cool completely before wrapping well with cling wrap to avoid freezer burn. Freeze for up to two months. When you’re ready to cook, defrost in the refrigerator and allow the dish to come to room temperature 20 minutes before cooking. Follow directions for cooking as per the recipe below.
Store leftover Chicken Pasta Bake in an airtight container in the fridge for up to three days. If the pasta has been at room temperature for 2 hours, it should be discarded. Ideally, if you can see that you will have leftovers, cover them as soon as they are cool and refrigerate.
Allow the dish to come to room temperature for about 20 minutes. Cover the dish with foil and reheat at 180 degrees C (355 F) for 20-30 minutes or until warmed through. If the dish is a little dry, add a tablespoon of water or milk.
I have used fusilli/spiral pasta. You could also use small shells or penne. Choose penne with ridged sides (penne rigate) – the sauce will adhere better.
Top Tip:
The most important tip is to ensure that you initially undercook the pasta and broccoli, as they will cook further when baked.
I know you will be keen to enjoy your Chicken and Broccoli Pasta Bake, 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.
Serving Suggestions:
My Chicken and Broccoli Pasta Bake is a family-friendly meal that offers comfort in every bite. Some serving suggestions are:
- As it is easy to make, it is perfect for weeknight family meals.
- Serve it family-style at the table. It is delicious served with a Rocket and Pear Salad.
- It is easily transported so is ideal to take to a potluck.
- Share this comfort food with good friends and family. Believe me, they will love it.
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.
Let me know in the comments below when you have given it a try!
Alex xx
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Chicken and Broccoli Pasta Bake
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
For the 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
For the Creamy 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 See Note
For the 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. 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 10 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
- 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. It is important to undercook your pasta as it will cook further when baked.
- 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.
- Gluten-free option: for a gluten-free option, use the appropriate flour, pasta and breadcrumbs.
- Parmesan: use good quality, freshly grated Parmesan or Grana Padando.
- 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.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
- Make in advance: store covered in the fridge up to 24 hours ahead. When ready, sit the dish at room temperature for about 20 minutes and bake as per the recipe instructions. If baking from cold, it will need a few extra minutes in the oven.
- Freezing: you can also freeze the prepared dish. Allow the dish to cool completely before wrapping well with cling wrap to avoid freezer burn. Freeze for up to two months. When you’re ready to cook, defrost in the refrigerator. Remove from the fridge about 20 minutes before cooking as per the recipe.
- Leftovers: store in an airtight container in the fridge for up to 3 days. If the pasta has been at room temperature for 2 hours, it should be discarded. Ideally, if you can see that you will have leftovers, cover them as soon as they are cool and refrigerate.
- Reheating: If the dish is a little dry, add a tablespoon of water or milk. Cover the dish with foil and reheat at 180 degrees C (355 F) for 20-30 minutes or until heated throughout.
Nutrition Estimate:
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.
Caroline
I love this recipe, it’s become a winter favourite in our house. I get about six serves out of it, pop it in the freezer in containers for one, and take them to work for my dinner. Just a quick minute or so in the microwave and its the best. Thanks for sharing!
Alexandra Cook
Thank you, Caroline! 🙂
I am so happy to hear this, and appreciate you taking the time to leave a comment.
Alex xo
Lisa
I have frozen the leftovers. How long and at what gas mark should I reheat once defrosted ?
Alexandra Cook
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
Suzanne
Could I use skim milk for this recipe?
Alexandra Cook
Hi Suzanne,
Absolutely. Please let me know if you give the recipe a try 🙂
Alex xo
Rit
I cannot see a note of how many this serves?
Alexandra Cook
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!
Marsha
Hey Alex just wanted to know about the 841 calories, is this per serving and how many grams are those serving? Thanks! Great recipe!
Alexandra Cook
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! 🙂
Grace
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.
Alexandra Cook
Hi Grace 🙂
Thanks so much for sharing your feedback! I am so happy you enjoyed this recipe.
Alex xo
JC
This was such a hit! I am adding it into my monthly rotation. YUM!
Alexandra Cook
Hello JC,
So happy to hear this! Appreciate you taking the time to let me know.
Alex xo
Carla
This looks great! Could you prep it in bulk and freeze it for later?
Alexandra Cook
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
Pat
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 😊
Alexandra Cook
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
Ali
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
Alexandra Cook
Hi Ali,
Thanks so much for the comment!
I am so pleased you enjoyed this recipe 🙂 Alex xo
Marie
Really easy to make, the instructions were so clear, and the whole family loved the end result!
Alexandra Cook
Hi Marie,
Thanks so much! I am pleased to hear you all enjoyed this recipe 🙂
Alex xo
April
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.
Alexandra Cook
Sounds good, April!
I hope you’ll enjoy 🙂
C Grigg
Comfort food at its best! So easy and my family loved it WIN WIN
Alexandra Cook
I am so happy to hear this!
Thanks for sharing, Alex xo
Jackie Hughes
this dish has no taste whatsoever my grandchildren love pasta and they wouldn’t eat it.
Alexandra Cook
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
Lonnie
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
Alexandra Cook
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
Jessica
So tasty; you can’t go wrong with chicken, broccoli, and cheese!
Alexandra
Hi Jessica, thank you for your lovely comments on the Chicken and Broccoli Pasta Bake. I am so pleased that you like it. 🙂