Introduction:

This Creamy Chicken and Broccoli Cheddar Pasta Bake is the ultimate comfort food! Tender penne pasta, juicy shredded chicken, and steamed broccoli come together in a creamy cheddar cheese sauce, all topped with a crispy, buttery breadcrumb crust. It’s an easy, family-friendly dinner that’s perfect for busy weeknights.

Ingredients:

8 ounces penne pasta
2 cups cooked chicken, shredded
2 cups broccoli florets
1 cup cheddar cheese, shredded
1 cup cream of chicken soup
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons butter, melted

Instructions:

Preheat oven to 350°F (175°C).
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large pot, steam the broccoli florets until tender, about 3-4 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well until evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish.
In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the pasta bake.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.

Variations

Swap the Protein: While shredded chicken works wonderfully in this dish, you can switch it up with rotisserie chicken for added flavor or use ground turkey for a leaner option. For a vegetarian twist, try adding chickpeas or white beans instead of meat.
Different Cheeses for a Flavor Boost: Cheddar cheese is a classic, but mixing in Monterey Jack, Gruyère, or smoked gouda will elevate the creaminess and depth of flavor. A sprinkle of Parmesan cheese on top before baking can add a crispy, salty finish.
Make It Extra Creamy: If you love a super creamy texture, replace some of the milk with heavy cream or half-and-half. Adding a spoonful of sour cream or cream cheese into the mixture will make the dish even richer and more indulgent.
Add a Crunchy Topping: While buttered breadcrumbs give a crispy topping, you can use crushed Ritz crackers, panko breadcrumbs, or even French-fried onions for added crunch and a buttery finish.
Sneak in More Veggies: Boost the nutritional value by adding sautéed mushrooms, diced bell peppers, or peas. If you want a bit of heat, toss in some diced jalapeños or red pepper flakes.

Cooking Notes

For extra cheesiness, sprinkle 1/2 cup more cheddar cheese on top before adding the breadcrumbs.
Substitute cream of mushroom soup or alfredo sauce for a different flavor twist.
Add red pepper flakes for a bit of heat.
For a low-carb version, swap the pasta for cauliflower florets.

Serving Suggestions

Pair It with a Fresh Salad: A light, crisp salad with a tangy vinaigrette balances the rich, cheesy flavors of the pasta bake. Try a Caesar salad, arugula salad with lemon dressing, or a mixed greens salad with balsamic glaze.
Serve with Garlic Bread or Dinner Rolls: A side of warm, buttery garlic bread or fluffy dinner rolls is perfect for soaking up the creamy cheese sauce. Toasted cheesy breadsticks also make a great complement to this hearty meal.
Round It Out with a Light Soup: If you want to make it a full meal, serve with a light soup like tomato basil soup, roasted red pepper soup, or a simple vegetable broth-based soup to balance the richness of the dish.

Tips

Make It Ahead for Busy Days: This dish is great for meal prep. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. If baking from cold, add an extra 5-10 minutes to the cook time.
Freeze for Later: This pasta bake is freezer-friendly! Prepare it in a freezer-safe dish, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. To bake from frozen, cover with foil and bake at 350°F for 45 minutes, then remove the foil and bake for an additional 15 minutes until golden brown.
Use Rotisserie Chicken for Convenience: If you’re short on time, store-bought rotisserie chicken is a fantastic shortcut. It’s flavorful, tender, and saves the step of cooking chicken separately. Simply shred and mix it in!

Prep Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Nutritional Information (Per Serving)

Calories: 450 kcal
Protein: 30g
Sodium: 750mg

Frequently Asked Questions

Can I make this pasta bake ahead of time?
Yes! You can assemble the dish up to 24 hours in advance and refrigerate it until ready to bake. Just add 5-10 extra minutes to the baking time if starting from cold.
Can I freeze this pasta bake?
Absolutely! To freeze, prepare the dish as directed but do not bake it. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Bake directly from frozen at 350°F (175°C) for 45 minutes covered, then uncover and bake for another 15 minutes until golden and bubbly.
What can I use instead of cream of chicken soup?
If you prefer a homemade version, mix 1 cup of heavy cream with 1 teaspoon of chicken bouillon powder and 2 tablespoons of flour. Whisk over medium heat until thickened, then use as a substitute. You can also use cream of mushroom soup or Alfredo sauce for a different flavor.
Can I use a different type of pasta?
Yes! While penne is great for holding onto the creamy sauce, you can swap it for rotini, rigatoni, farfalle, or even elbow macaroni. Just be sure to cook it slightly under al dente since it will continue baking in the oven.

Conclusion

This Chicken and Broccoli Cheddar Pasta Bake is a delicious, creamy, and cheesy meal that’s perfect for family dinners or meal prep. It’s easy to customize, freezer-friendly, and packed with comforting flavors. Whether you serve it with a fresh salad, warm garlic bread, or a light soup, this dish is sure to become a favorite.

Chicken and Broccoli Cheddar Pasta Bake

Author: Avery

Print Recipe

Description

Ingredients

Scale

8 ounces penne pasta
2 cups cooked chicken, shredded
2 cups broccoli florets
1 cup cheddar cheese, shredded
1 cup cream of chicken soup
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons butter, melted

Instructions

Preheat oven to 350°F (175°C).
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large pot, steam the broccoli florets until tender, about 3-4 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well until evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish.
In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the pasta bake.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.

Notes

For extra cheesiness, sprinkle 1/2 cup more cheddar cheese on top before adding the breadcrumbs.
Substitute cream of mushroom soup or alfredo sauce for a different flavor twist.
Add red pepper flakes for a bit of heat.
For a low-carb version, swap the pasta for cauliflower florets.