A comforting, family-friendly casserole made with tender chicken, broccoli, pasta, and a rich, creamy garlic sauce, all topped with melted golden cheese. It’s easy to prepare and perfect for a cozy weeknight dinner.
Ingredients
For the casserole:
- 12 oz (340 g) penne or rigatoni pasta
- 2 cups cooked chicken, diced or shredded
- 3 cups broccoli florets
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta in salted water until just al dente according to the package directions. Drain and set aside.
- Steam or blanch the broccoli for about 2–3 minutes, until bright green and slightly tender. Drain well.
- Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for about 30 seconds.
- Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking continuously to prevent lumps.
- Add the heavy cream, Italian seasoning, onion powder, salt, pepper, and paprika. Simmer for 3–5 minutes, stirring frequently, until the sauce thickens.
- Remove from the heat and stir in ½ cup mozzarella and the Parmesan until melted and smooth.
- In a large bowl, combine the cooked pasta, chicken, broccoli, and creamy sauce. Toss gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella evenly over the top.
- Bake uncovered for 20–25 minutes, until hot and bubbling and the cheese is golden brown.
- For a more golden top, broil for 1–2 minutes at the end, watching carefully.
- Sprinkle with fresh parsley and let the casserole rest for about 5 minutes before serving.
Tips
- Rotisserie chicken works wonderfully for this recipe.
- Don’t overcook the pasta because it will continue cooking in the oven.
- You can substitute cheddar, Monterey Jack, or a mozzarella-cheddar blend for the topping.
- For extra flavor, add a pinch of red pepper flakes or a little extra garlic.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated until hot.
Conclusion
This creamy chicken and broccoli pasta bake is the kind of comforting meal that brings everyone to the table. With tender pasta, juicy chicken, fresh broccoli, creamy sauce, and a golden cheesy topping, it’s hearty, satisfying, and perfect for busy family dinners.