This chicken broccoli pasta bake is one of those dinners I make when I'm tired, hungry, and not in the mood to overthink anything. Creamy, cheesy, cozy, and very forgiving. It's the kind of recipe where you dump, stir, bake, and somehow everyone is happy.
Honestly, it reminds me why I love everyday cooking. Simple ingredients, no fancy steps, and it pairs perfectly with a green salad, garlic bread, or even leftovers the next day. If you like easy bakes, you'll probably also love my Lazy ravioli lasagna baked casserole or my Walking Taco Casserole
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Quick Answer: What This Recipe Is
- Time: about 40 minutes total
- Texture: creamy sauce, tender chicken, soft pasta
- Flavor: mild, cheesy, classic comfort food
- Best for: busy nights, picky eaters, beginner cooks
- Method: stovetop chicken + oven bake
This is an easy chicken broccoli pasta bake made with pantry ingredients and one baking dish.
The ingredients
Cooked penne or short pasta: Use something sturdy that holds sauce well.
Chicken breasts, cubed: Boneless, skinless. Thighs also work if you like them juicier.
Broccoli florets: Fresh is best. Cut them small so they cook evenly.
Cream of chicken soup: This is the shortcut that makes it ultra creamy.
Milk: Loosens the sauce so it doesn't bake up dry.
Cheddar cheese, grated: Sharp cheddar adds more flavor than mild.
Garlic powder: Simple, no chopping required.
Salt and black pepper: Season in layers so nothing tastes flat.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the
1. Cook the chicken
Heat a skillet over medium heat and cook the cubed chicken with a little oil until just cooked through. Season lightly with salt and pepper.
2. Assemble the base
Add the cooked pasta, chicken, and broccoli to a baking dish. Spread everything out evenly so the broccoli isn't clumped.
3. Mix the sauce
In a bowl, whisk together the cream of chicken soup, milk, grated cheese, garlic powder, salt, and pepper. The sauce should look loose and pourable.
4. Pour and stir
Pour the sauce over the pasta mixture and gently stir so everything is coated.
5. Bake
Cover with foil and bake at 375°F for about 30 minutes, until hot and bubbly.
Sophie Tips
- If your broccoli florets are big, they'll stay crunchy inside. Cut them small.
- The sauce should look thinner than you think before baking. The pasta absorbs a lot.
- I've made this with leftover rotisserie chicken when I was really lazy. Still works.
Variations
- Extra cheesy: sprinkle more cheddar on top before baking.
- Healthier twist: use whole wheat pasta and reduced-fat cheese.
- Kid-friendly: skip pepper and keep seasoning mild.
- Different veggie: cauliflower or peas work well.
Serving Ideas
Serve this chicken broccoli pasta bake with:
- A simple green salad with vinaigrette
- Garlic bread or dinner rolls
- Roasted carrots or green beans
Honestly, it's a full meal on its own.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of milk to bring the creaminess back.
FAQ
Yes. Assemble everything, cover, and refrigerate up to 24 hours. Bake when ready, adding 5-10 minutes.
Usually not enough liquid. Pasta absorbs sauce as it bakes, so the mixture should look slightly saucy before going into the oven.
You can, but thaw and drain it well first or the sauce can turn watery.
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Chicken Broccoli Pasta Bake
Equipment
- large skillet
- Mixing bowl
- Whisk
- Baking dish
- Measuring cups
Ingredients
- 4 cups cooked penne or short pasta
- 3 boneless skinless chicken breasts cubed
- 3 cups broccoli florets
- 1 can cream of chicken soup
- 2 cups milk
- 1½ cups grated cheddar cheese
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- Cook the chicken in a skillet over medium heat until no longer pink. Season lightly.
- Add cooked pasta, chicken, and broccoli to the baking dish.
- In a bowl, whisk together soup, milk, cheese, garlic powder, salt, and pepper.
- Pour sauce over the pasta mixture and stir gently to combine.
- Cover with foil and bake for 30 minutes until hot and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Sauce should look loose before baking. Pasta absorbs liquid fast.
- Cut broccoli small for even cooking.
- Add milk when reheating leftovers.
- Sharp cheddar gives the best flavor.
Sophie Viau says
This one is a staple in my kitchen. It’s one of those recipes I make when I want something comforting without spending forever cooking. Simple, creamy, and always a crowd-pleaser.