Chicken and Broccoli Pasta Bake
A cozy weeknight favorite that brings together tender pasta, broccoli, and shredded chicken in a creamy, cheesy bake. This dish comes together quickly, bakes to a golden finish, and makes great leftovers. It’s approachable, family-friendly, and endlessly adaptable with your favorite cheeses and add-ins.
Ingredients
- 12 oz penne pasta, uncooked
- 2 cups broccoli florets, chopped into bite-sized pieces
- 2 cups cooked chicken, shredded
- 1 cup heavy cream or whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne until just al dente, about 6–8 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the broccoli and cook for 2–3 minutes, just until bright green and slightly tender.
- Add the shredded chicken to the skillet to warm through. Pour in the cream (or milk) and stir in the Italian seasoning, salt, pepper, and red pepper flakes if using. Let the mixture simmer for 2 minutes to blend the flavors.
- In a large mixing bowl, combine the cooked penne, broccoli–chicken mixture, half of the cheddar cheese, and half of the parmesan. Toss gently to coat everything in the creamy sauce.
- Transfer the mixture to a large baking dish. Sprinkle the remaining cheddar and parmesan on top for a glossy, golden crust.
- Bake in the preheated oven for 18–22 minutes, or until the cheese is melted, bubbling, and lightly golden on top. If you’d like a crisper edge, switch to broil for the last 1–2 minutes, keeping a close eye to prevent burning.
- Remove from the oven and let the bake rest for 5 minutes before serving. Garnish with chopped parsley if desired and serve warm.