If you’re craving a comforting, cheesy dinner that doesn’t require a million pots and pans, this Creamy Chicken and Broccoli Pasta Bake Recipe is exactly what you need. I absolutely love how this bake comes together with minimal fuss but maximum flavor — tender chicken, tender-crisp broccoli, and pasta swimming in a velvety, flavorful sauce that bakes right in the dish. Trust me, once you try this, it’ll become your go-to lazy night dinner, and your family won’t stop asking for seconds.
Why You’ll Love This Recipe
- Easy one-dish meal: You toss everything into one baking dish — less cleanup, more time for yourself.
- Creamy and comforting: The sauce blends chicken broth, milk, and a touch of flour for that perfect indulgent texture without the heaviness.
- Customizable and forgiving: You can easily swap veggies or cheeses and still get delicious results.
- Family favorite: My family goes crazy for this recipe, and I bet yours will too.
Ingredients You’ll Need
The magic in this Creamy Chicken and Broccoli Pasta Bake Recipe really lies in how these simple ingredients come together. From tender chicken to ooey-gooey cheese, each plays a role in making this dish truly shine. A quick tip: fresh broccoli and good quality cheese make a huge difference.
- Chicken tenderloin, breast or thigh: Tender pieces cook fast and stay juicy; thighs add extra flavor if you prefer.
- Salt and pepper: Don’t be shy with seasoning the chicken for deep flavor.
- Dried thyme or your favorite herbs: Thyme adds a cozy earthiness, but feel free to experiment.
- Spiral pasta: Spirals hold the sauce beautifully and prevent flour clumps.
- All-purpose flour: Key for thickening the creamy sauce — sprinkle evenly for best results.
- Chicken broth or stock: Use warmed for smoother sauce and richer taste.
- Milk (any fat %): Warmer milk blends better — I’ve used everything from skim to whole with success.
- Garlic clove, minced: Adds just the right punch of aromatic flavor.
- Unsalted butter (optional but recommended): Makes the sauce luxuriously rich and silky.
- Broccoli florets: Small to medium florets cook through nicely, bringing freshness and color.
- Cheddar or Colby cheese, shredded: Melts into a gooey, flavorful topping — the heart and soul of the dish.
Variations
One of the things I love most about this Creamy Chicken and Broccoli Pasta Bake Recipe is how flexible it is. I encourage you to personalize it based on what you have in your fridge or your family’s favorites. Switching up veggies or cheeses isn’t just easy — it keeps the dish fresh and exciting every time you make it.
- Use different veggies: I’ve made this with cauliflower or frozen veggies like peas and carrots — just watch out for excess water making the sauce watery.
- Swap the cheese: Sometimes I use a pizza cheese mix for an even cheesier, meltier finish, or sprinkle mozzarella on top for a golden, stretchy crust.
- Try other proteins: Canned tuna mixed in with frozen veggies is a lazy but tasty spin I like on busy days.
- Make it spicier: Add a pinch of chili flakes or smoked paprika for a flavor kick — it wakes up the whole dish.
How to Make Creamy Chicken and Broccoli Pasta Bake Recipe
Step 1: Season the Chicken Like a Pro
Start by generously seasoning your chicken with salt, pepper, and dried thyme (or any herb you love). This step is crucial because the chicken pieces are small and will cook surprisingly fast once in the oven. Trust me, this little seasoning trick enhances the depth of flavor throughout the dish, so don’t rush it.
Step 2: Layering the Pasta and Sauce Base
In your baking dish, spread uncooked spiral pasta evenly. Then sprinkle the flour gently over the pasta; try not to dump it all in one spot to avoid lumps. Pour over warmed milk and chicken broth, then stir in minced garlic and butter. This mixture might seem a bit loose now, but the magic happens during baking as the flour thickens the sauce — patience pays off!
Step 3: Add Chicken and Broccoli, then Bake
Next, scatter the seasoned chicken over the sauce-soaked pasta, followed by your broccoli florets on top. Cover the whole dish tightly with foil and bake for about 15 minutes. This initial bake cooks the chicken gently and softens the pasta and broccoli. If your milk and broth were cold going in, tack on five extra minutes to make sure everything cooks through beautifully.
Step 4: Stir, Cheese, and Finish Baking
After removing the foil, stir everything well so the sauce thickens up and combines evenly with the pasta and veggies. Fold in most of your shredded cheese, stir again, then sprinkle the rest on top for that irresistible golden crust. Pop it back in the oven and bake uncovered for 15-20 minutes until the top is bubbly and beautifully browned. This step creates that comforting cheese layer everyone loves.
Step 5: Rest and Serve
Once it’s done baking, let the pasta bake rest for a few minutes — this helps the sauce thicken slightly and makes serving neater. Then dive in! You’ll find that comforting creamy texture wrapped around tender chicken and broccoli with just the right amount of cheesy goodness.
Pro Tips for Making Creamy Chicken and Broccoli Pasta Bake Recipe
- Warm your liquids: Using warm milk and broth helps the sauce blend smoothly right from the start, preventing lumps and speeding up cooking.
- Don’t skip the stirring: Stirring halfway through baking ensures all pasta cooks evenly and the sauce thickens perfectly.
- Choose the right pasta shape: Spirals or fusilli are best because flour won’t get stuck inside, unlike penne or macaroni.
- Adjust bake time to your oven: If the pasta is still undercooked or sauce too thin, simply bake longer covered — every oven’s a little different.
How to Serve Creamy Chicken and Broccoli Pasta Bake Recipe
Garnishes
For garnishing, I like to sprinkle a little extra shredded cheese right before serving — it adds a melty, fresh cheese hit. A handful of chopped fresh parsley or chives adds a pop of color and freshness that contrasts beautifully with the creamy bake.
Side Dishes
I usually keep sides simple to let the bake shine. A crisp green salad with a light vinaigrette pairs perfectly, balancing out the richness. Sometimes, I serve with garlic bread or crusty baguette to sop up every last bit of sauce — trust me, that’s a game-changer.
Creative Ways to Present
For special dinners, I like to bake individual portions in ramekins topped with a breadcrumb and parmesan crust for a fancy crunch. Layering colorful roasted veggies on top before baking also makes the dish pop visually and taste-wise when entertaining friends.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they usually last up to 3 days. When I dig back in, the flavors have had time to meld even more — bonus! Just be sure to cool it down before refrigerating to keep the sauce fresh.
Freezing
Freezing this bake is possible, but fair warning — the sauce can separate a bit when reheated, affecting texture. I usually freeze smaller portions and add a splash of milk when reheating to bring back creaminess. It’s still totally tasty, just not quite the same as fresh.
Reheating
Reheat leftovers gently in a covered dish at 350°F (175°C) to warm through without drying out. A quick stir halfway helps redistribute the sauce. Microwaving works too, but the oven gives better texture and keeps the pasta from getting soggy.
FAQs
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Can I use other pasta shapes for this creamy chicken and broccoli pasta bake recipe?
Absolutely! While I recommend spirals because they hold sauce well and don’t trap flour lumps, you can use penne, ziti, or macaroni if you dissolve the flour in a small amount of milk first before adding the rest of the liquid. This helps avoid clumping and ensures even coating.
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Is it okay to use frozen broccoli in this recipe?
Yes, frozen broccoli works fine, but make sure to thaw it fully and shake off any excess water before using. This prevents the bake from getting watery and helps the broccoli cook evenly during baking.
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Can I make this recipe dairy-free or vegan?
You can make adaptations by swapping dairy milk for plant-based alternatives like almond or oat milk, and use dairy-free cheese substitutes. For the chicken, substitute with plant-based protein or tofu. Keep in mind the texture and flavor might differ, so some experimenting may be needed.
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How do I know when the pasta bake is fully cooked?
The pasta should be tender but not mushy, and the chicken cooked through (no pink inside). The sauce will have thickened nicely, and the cheese on top should be golden and bubbling. If it seems undercooked, just bake a little longer, covering with foil if the top browns too fast.
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Can I prepare the pasta bake ahead of time?
You can assemble the dish in advance, cover, and refrigerate before baking. When ready to eat, add a few extra minutes to the baking time to ensure everything heats through properly.
Final Thoughts
When I first made this Creamy Chicken and Broccoli Pasta Bake Recipe, I immediately fell in love with how effortlessly comforting it was. It’s like a big warm hug on a plate that’s simple enough for busy nights yet impressive enough for guests. Give it a try—you’ll find it quickly becomes a favorite you’ll want to make again and again. I promise, this recipe will bring cheesy, creamy happiness to your table with very little effort.
Print
Creamy Chicken and Broccoli Pasta Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Western / American
Description
This Ultra Lazy Creamy Chicken and Broccoli Pasta Bake is a simple, comforting one-dish meal perfect for busy weeknights. Tender chicken pieces and broccoli florets are combined with uncooked spiral pasta and baked in a creamy, cheesy sauce made from milk, chicken broth, flour, and shredded cheddar cheese. The dish is baked until golden and bubbly, creating a deliciously creamy pasta bake that requires minimal prep and offers maximum flavor.
Ingredients
Chicken and Seasoning
- 400g / 14 oz chicken tenderloin, breast, or thigh, cut into 1.5cm / 3/5″ pieces
- Salt and pepper, to taste
- 1 tsp dried thyme (or other herbs/spices of choice)
Pasta and Sauce
- 250g / 8 oz spiral pasta, uncooked
- 1/4 cup all-purpose (plain) flour
- 1 1/2 cups chicken broth/stock, warmed
- 2 cups milk, warmed (any fat percentage)
- 1 large garlic clove, minced
- 2 tbsp / 30g unsalted butter (optional, recommended)
Vegetables and Cheese
- 1 large broccoli or 2 medium broccoli or cauliflower heads, broken into small to medium florets
- 1 1/2 cups (tightly packed) shredded cheddar or Colby cheese (or tasty cheese, pizza mix, etc.)
Instructions
- Preheat the oven: Set your oven to 200°C / 390°F (or 180°C fan-forced) to ensure it reaches the perfect temperature for baking the pasta dish.
- Season the chicken: Sprinkle the chicken pieces generously with salt, pepper, and dried thyme, tossing them so they are evenly coated for maximum flavor.
- Prepare the baking dish: Spread the uncooked spiral pasta evenly in a 23 x 33 cm (9 x 13 inch) baking dish. Sprinkle the flour evenly over the pasta surface, making sure not to dump it in clumps so it dissolves properly later. Pour the warmed milk and chicken broth over the pasta and flour, add the minced garlic and butter, then stir gently to combine.
- Add chicken and broccoli: Evenly distribute the seasoned chicken pieces on top of the pasta mixture. Then spread the broccoli florets over the chicken, ensuring they cover the surface well for even cooking.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 15 minutes. If your milk and broth weren’t warmed, bake this step for 20 minutes instead to ensure proper cooking.
- Stir and add cheese: Remove the foil and give the mixture a thorough stir to help the sauce thicken evenly. Add most of the shredded cheese into the dish and stir again well. Finally, sprinkle the remaining cheese evenly over the top.
- Bake uncovered: Return the dish to the oven and bake for an additional 15 to 20 minutes uncovered until the top is golden and the sauce has thickened to a creamy consistency.
- Rest and serve: Let the pasta bake stand for a few minutes once out of the oven to set slightly, then serve immediately for a warm, creamy meal.
Notes
- Pasta selection: Spiral pasta is preferred as the flour won’t get trapped inside tubes like penne or macaroni. If using tube pasta, dissolve the flour in a small amount of milk first to avoid lumps before adding all the milk and broth.
- Broccoli preparation: Break broccoli into small florets to ensure thorough cooking. For frozen broccoli or cauliflower, thaw and drain excess water well before using to prevent excess liquid in the bake.
- Cheese choice: Cheddar or Colby work best for flavor and melting properties. Avoid low-quality cheeses that may turn grainy. Mozzarella can be used for topping but has a milder flavor.
- Oven strength and cooking time: Cooking times can vary depending on your oven’s heat. If undercooked, extend baking time. If the top browns too quickly, cover with foil and continue cooking.
- Alternative veggies: You can substitute or add frozen mixed vegetables like carrots, corn, and peas along with canned tuna and spinach for a quicker, even lazier version.
- Freezing: This dish doesn’t freeze well because the sauce may split upon reheating, but leftovers store well in the fridge and reheat nicely.
Nutrition
- Serving Size: 1 serving (approximately 1/5 of recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
