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serving chicken and broccoli pasta bake

Creamy Chicken and Broccoli Pasta Bake

Rachel Riesgraf
Cheesy, creamy and so delicious! This Chicken and Broccoli Pasta Bake is super easy to make with lots homemade sauce, tender chicken and perfectly cooked broccoli. Baked until hot and bubbly with melty mozzarella cheese on top!
4.38 stars
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Servings 6 servings

Ingredients
  

  • 8 ounces pasta (I used rigatoni)
  • 3 cups fresh broccoli florets (about 1-2 heads)
  • 4 tablespoons butter
  • ½ yellow onion, finely chopped
  • 1 pound chicken breast, cut into bite size pieces
  • 2 garlic cloves, minced
  • ¼ cup flour
  • 1 cup chicken broth
  • 2 cups milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon nutmeg
  • ½ cup parmesan cheese, shredded
  • ½ cup cheddar cheese, shredded
  • 1 ½ cups mozarella cheese, shredded

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil, then add the pasta. Careful not to overcook the pasta, as it will continue to cook in the oven. Once the pasta is about 2 minutes from al dente, add the broccoli and cook another 2 minutes. Drain and transfer to baking dish. I used a 8x10 inch dish.
  • Meanwhile, heat a large skillet over medium-high heat. Add 3 tablespoons butter, onion, and chicken. Cook until the chicken is lightly browned, about 5-7 minutes. The chicken will finish cooking in the oven.
  • Add the remaining tablespoon of butter and garlic to the skillet with the chicken and onion; cook for one minute. Mix in the flour and cook another minute. While mixing, slowly pour in the chicken broth then milk. Simmer for 3-4 minutes, until thickened to gravy consistency.
  • Remove the skillet from the heat and mix in the salt, pepper, nutmeg, parmesan, cheddar and ½ cup mozzarella cheese. Pour over the pasta and broccoli in the baking dish and mix together. Sprinkle with the remaining 1 cup of mozzarella cheese.
  • Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is lightly golden brown and the sauce is bubbling around the edges.
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