Chicken Pasta Broccoli Bake

This Chicken Pasta Broccoli Bake is a simple and easy one-pot meal that you can throw together in minutes. Chicken alfredo casserole is pure comfort food that the whole family will beg you to make over and over.

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When you’re in the mood for a simple “throw together” one-pot meal, feast your eyes on this Chicken Pasta Broccoli Bake. It goes from stovetop to oven in the same pot, which means an easy dinner and fewer dishes.

Once you make this recipe, check out our Broccoli Mac and Cheese.

For this recipe, you’re going to need a deep pot/pan that can be used on a stove and then popped into the oven. I used my 4-quart cast iron dutch oven and it works perfectly. If you have an oven-proof saucepan, use that!

And if you don’t have a cooking dish that fits the bill, you can always cook the pasta on the stovetop and then put everything in a casserole dish. It’s one extra dish to wash, but oh well.

Meal Prep Tips For Broccoli Chicken Pasta Casserole

To make this a prep once cook twice kind of meal, you can use onions that you previously chopped and froze. Related: How to Freeze Onions.

You can also use frozen broccoli to save some time chopping. Do not thaw the broccoli before adding it to the pot, and make sure you buy frozen broccoli florets, instead of the bags marked “cuts and pieces”.

You can also cube the cream cheese and shred the parmesan ahead of time and keep it prepped and covered in the fridge for a few days. Doing these things ahead of time will make your hands-on time super fast.

Feel free to use cooked leftover chicken like from our breadless Air Fryer Chicken Tenders.

While this is a complete one-pot meal, it’s great to serve some extra veggies alongside. A few suggestions: Kale Chopped Salad, Air Fryer Asparagus, Healthy Green Pea Salad, Frozen Broccoli in the Air Fryer, or Air Fryer Carrots.

5 from 4 ratings

Chicken Pasta Broccoli Bake

By: Sarah Cook – Sustainable Cooks

Servings: 10

Prep: 15 minutes mins

Cook: 36 minutes mins

Total: 51 minutes mins

Chicken broccoli pasta casserole is pure comfort food that the whole family will beg you to make over and over.

Equipment

• Dutch oven
• Silicone spatula
• Mixing bowl
• Cutting Board
• Knife

Ingredients 

1x2x3x

• ▢ 3.5 cups whole milk {you can sub in 2% or 1%}
• ▢ 1 tsp salt
• ▢ 2.5 cups dried rotini {fusilli works well too}
• ▢ 1/3 cup white onion {diced}
• ▢ 4 tbsp unsalted butter
• ▢ 2 tsp garlic powder
• ▢ 8 oz cream cheese {cubed}
• ▢ 1/2 tsp ground black pepper
• ▢ 1 1/3 cup shredded Parmesan
• ▢ 1 lb chicken breast, uncooked {cut into ~1/2 inch pieces}
• ▢ 3 cups broccoli {cut into small florets}

Garlic Breadcrumb Topping

• ▢ 4 tbsp unsalted butter {melted}
• ▢ 1 1/4 cups panko
• ▢ 2 tsp garlic powder

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F.
• Combine panko, 2 tsp garlic powder, and 4 tbsp melted butter in a medium bowl until all the breadcrumbs are coated in butter. Set aside.
  1 1/4 cups panko, 2 tsp garlic powder, 4 tbsp unsalted butter
• Combine milk, pasta, salt, and butter in a dutch oven or heavy saucepan. Bring to a low boil over medium heat. Note: stir constantly to prevent the milk from scalding on the bottom of the pan.
  3.5 cups whole milk, 1 tsp salt, 2.5 cups dried rotini, 4 tbsp unsalted butter
• After 3 minutes of cooking, add the onion, and continue to cook the pasta for another 3 minutes.
  1/3 cup white onion
• Reduce heat to low and add the garlic powder, cubed cream cheese, black pepper, and Parmesan. Stir over low heat for 1 minute and then turn the burner off and place a lid on the dutch oven and let it sit for 2 minutes. Stir until the cream cheese is fully incorporated.
  2 tsp garlic powder, 8 oz cream cheese, 1/2 tsp ground black pepper, 1 1/3 cup shredded Parmesan
• Add the chicken and broccoli to the pot and stir to incorporate into the pasta.
  1 lb chicken breast, uncooked, 3 cups broccoli
• Top evenly with the breadcrumb mixture.
• Bake for 30 minutes, checking at 20 minutes to make sure the breadcrumbs are browning evenly.
• If you prefer a crispier topping, you can place the pot under a broiler set to low for 1-2 minutes, watching carefully to avoid burning.

Notes

If you want to use less milk, you can parboil the noodles and onion in salted water with olive oil, cooking for 6 minutes. Drain.

Combine 2 cups milk, cream cheese, and salt in a medium saucepan and whisk on medium-low heat until the cream cheese has melted. Add the Parmesan and black pepper and stir until combined. Add the noodles to the pot, and start with step 6 above.

Nutrition

Serving: 1cupCalories: 415kcalCarbohydrates: 25gProtein: 23gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 96mgSodium: 347mgPotassium: 485mgFiber: 2gSugar: 7gVitamin A: 1011IUVitamin C: 25mgCalcium: 314mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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