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Cheesy Chicken and Broccoli Pasta Bake

A spoonful of Cheesy Chicken and Broccoli Pasta Bake showing a dramatic cheese pull over the golden-brown baked dish.
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A simple, comforting baked pasta dish featuring tender chicken, bright broccoli florets, and a rich, creamy cheese sauce.

Ingredients

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  • 1 pound pasta (e.g., penne, rotini)
  • 2 cups cooked, shredded chicken breast
  • 3 cups fresh broccoli florets
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Add the broccoli florets to the boiling water during the last 3 minutes of cooking. Drain the pasta and broccoli well. Set aside.
  3. While the pasta cooks, prepare the cheese sauce. Melt the butter in a medium saucepan over medium heat.
  4. Whisk in the flour and cook for one minute, stirring constantly.
  5. Gradually whisk in the milk until the mixture is smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  6. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg.
  7. Add the shredded cheddar and Monterey Jack cheeses to the sauce, stirring until completely melted and smooth.
  8. In a large bowl, combine the cooked pasta, drained broccoli, shredded chicken, and the cheese sauce. Mix gently until everything is evenly coated.
  9. Pour the mixture into the prepared baking dish.
  10. If using, sprinkle the breadcrumbs evenly over the top.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving.

Notes

  • For a creamier texture, use whole milk and add 1/4 cup of cream cheese when melting the shredded cheese.
  • Substitute Gruyere or Colby cheese for Monterey Jack if you prefer a sharper flavor profile.
  • To make this dish lighter, use low-fat milk and reduce the amount of cheese by one ounce total.
  • You can use frozen broccoli; thaw and pat it dry before adding it to the pasta water.

Nutrition

Find it online: https://kitchnkudos.com/cheesy-chicken-and-broccoli-pasta-bake/