Description
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
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.