I love how this recipe combines everyday ingredients into a nourishing one-pan meal. The rich mushroom sauce adds a savory depth, while the broccoli keeps it feeling balanced and fresh. It’s also super flexible—perfect for using up leftover chicken or whatever pasta I have in the pantry. I can prep it ahead, bake it later, and even freeze portions for another day. It’s everything I want in a dinner: cheesy, creamy, and made from scratch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces uncooked pasta (I use whole-wheat rotini)
1 large head of broccoli, cut into bite-sized florets (about 1 pound)
I cook the pasta in a large pot of salted boiling water until almost al dente. About one minute before the pasta’s done, I stir in the broccoli to blanch it. I drain both together and set them aside.
In a large sauté pan, I heat butter or oil over medium-high heat. I sauté the onion for 3 minutes, then add mushrooms and garlic, cooking for another 5 minutes until the mushrooms are soft.
I sprinkle flour over the sautéed mixture and stir to combine, cooking for 1 minute. Then I pour in the stock and stir until smooth. I add milk, Dijon, salt, and pepper, stirring until it comes to a gentle simmer.
I remove the sauce from the heat and stir in 1 cup of the cheddar cheese until melted. I taste and adjust the seasoning if needed.
In a 9×13-inch baking dish, I combine the cooked pasta, broccoli, sauce, and chicken. I mix everything gently, then smooth it into an even layer.
I bake uncovered for 15 minutes. Then I remove the dish from the oven, sprinkle the remaining cheese evenly over the top, and bake for another 10 minutes until the cheese is fully melted and bubbly.
I serve it warm, optionally garnished with fresh herbs or a dash of black pepper.
Servings and Timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: 550 kcal per serving
Variations
When I want a flavor twist, I add a pinch of smoked paprika or crushed red pepper flakes to the sauce. Sometimes I mix in cooked bacon or swap out the broccoli for spinach, kale, or peas. For a vegetarian version, I skip the chicken and double up on the mushrooms. And if I’m short on time, I use rotisserie chicken for an easy shortcut.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave or a covered baking dish in the oven at 350°F until warmed through. If I’m freezing it, I wrap the unbaked casserole tightly and freeze for up to 2 months. I thaw overnight in the fridge before baking.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, I can! I just make sure it’s thawed and well-drained before adding it to the pasta.
What’s the best pasta to use?
I like whole-wheat rotini, but penne, shells, or elbow macaroni all work. I just avoid very thin pasta, which can overcook easily.
Can I make this dish ahead of time?
Absolutely. I often assemble it earlier in the day, cover, and refrigerate it. When ready to bake, I add a few extra minutes to the cooking time if it’s going straight from the fridge to the oven.
Can I make it gluten-free?
Yes, I use gluten-free pasta and a 1:1 gluten-free flour blend to thicken the sauce. It turns out just as delicious.
How do I make the sauce extra creamy?
For a richer texture, I swap whole milk for half-and-half or stir in a splash of heavy cream with the cheese. It makes the sauce even more velvety.
Conclusion
This Cheesy Chicken Broccoli Pasta Bake is one of those reliable, crowd-pleasing recipes I love to keep in my rotation. It’s cozy, cheesy, and packed with veggies and protein. Whether I’m feeding the family, prepping lunches for the week, or freezing it for later, this dish always comes through—delicious, filling, and made with care.
Cook pasta in boiling salted water until al dente. Add broccoli in the last minute of cooking. Drain and set aside.
Sauté vegetables: In a large sauté pan, heat butter or oil over medium-high heat. Sauté onion for 3 minutes. Add mushrooms and garlic; cook 5 more minutes until mushrooms are tender.
Make the sauce: Sprinkle flour over veggies and stir. Cook 1 minute. Stir in stock, then milk, Dijon, salt, and pepper. Bring to a simmer, then remove from heat and stir in 1 cup shredded cheese. Taste and adjust seasoning.
Assemble the casserole: In a 9×13-inch baking dish, combine cooked pasta, broccoli, mushroom sauce, and chicken. Toss to coat and spread evenly.
Bake: Bake uncovered for 15 minutes. Remove from oven, top with remaining cheese, and bake another 10 minutes until melted and bubbly.
Serve warm, garnished with black pepper or fresh herbs if desired.
Notes
Pasta: Use any kind—traditional, whole-wheat, gluten-free, or grain-free.
Broccoli: Frozen broccoli florets (thawed) work great as a substitute.
Add-ins like cooked bacon, spinach, or red pepper flakes can boost flavor.
