When I first pulled this baked chicken and broccoli pasta out of the oven, I thought, well, this is the kind of comfort food that doesn’t ask for perfection, just a fork and a plate. The beauty of one pot pasta recipes like this is the way everything cooks together. The chicken, the pasta, the broccoli — they mingle, they share flavors, and by the end, it feels like they were always meant to be together. I’ve made plenty of broccoli and pasta recipes over the years, but this one has a cozy simplicity that never lets me down. Some pasta and broccoli recipes can feel plain, almost like they forgot to RSVP to the flavor party. Not this one. The sauce wraps around the noodles and veggies in a way that makes you want to sneak bites straight from the pan. It’s hearty, it’s filling, and it’s exactly the sort of dish I want to carry to the table on a busy night. There are many broccoli pasta recipes out there, yet this one proves that dinner doesn’t have to be fussy to be delicious. This pasta broccoli recipe works for weeknights but feels right at home on a weekend too. It’s the kind of baked pasta recipe that makes the kitchen smell like home, even if you’ve only been living there a few weeks. I always find myself going back for seconds, which is both a blessing and a problem, depending on whether I remembered to make enough. And if you’re anything like me, you’ll be wondering why all broccoli pasta recipes can’t be this easy.

1) Key Takeaways
2) Easy Baked Chicken and Broccoli Pasta Recipe
3) Ingredients for Baked Chicken and Broccoli Pasta
4) How to Make Baked Chicken and Broccoli Pasta
5) Tips for Making Baked Chicken and Broccoli Pasta
6) Making Baked Chicken and Broccoli Pasta Ahead of Time
7) Storing Leftover Baked Chicken and Broccoli Pasta
8) Try these Main Course next!
9) Baked Chicken and Broccoli Pasta
10) Nutrition

1) Key Takeaways

This baked chicken and broccoli pasta is creamy, hearty, and easy enough for weeknights.
We use real cheese and a simple white sauce that clings to every bite of pasta.
It is flexible. You can swap in leftover chicken, frozen broccoli, or different cheeses.
It belongs to the family of one pot pasta recipes that save time and cut down on dishes.

2) Easy Baked Chicken and Broccoli Pasta Recipe

When I talk about comfort food, I picture this dish right away. Creamy pasta that hugs tender chicken and broccoli. The kind of dinner that makes you sit down and forget about everything else. What makes this recipe shine is that it belongs to those one pot pasta recipes that simplify life in the kitchen. You cook the pasta, stir the sauce, toss in the broccoli, and all of it comes together with hardly any stress.

I’ve tried plenty of broccoli and pasta recipes, but this one always feels right. The flavors balance each other in a way that feels natural, like they were always waiting to share the same dish. The broccoli keeps things light, while the cheese pulls it all together with a warm richness.

We can all use more pasta and broccoli recipes in our rotation, but few feel as forgiving as this one. You can adapt it without trouble, and it never loses that home-cooked appeal. I find myself making it on weeknights, weekends, and even when company comes over. It’s just reliable and delicious.

3) Ingredients for Baked Chicken and Broccoli Pasta

Pasta: I often reach for penne or shells because they hold the sauce well. Any short pasta will work. You just need something sturdy enough to carry the weight of cheese and chicken.

Chicken: Shredded cooked chicken makes this dish simple. I like using leftover chicken from another meal, or a rotisserie chicken from the store when I don’t feel like cooking extra.

Broccoli: Fresh florets bring color and crunch, though frozen broccoli does the job too. I thaw it first so it mixes evenly into the pasta without adding extra water.

Butter and Flour: These two form the base of the sauce. They work together to create the roux, giving the dish its creamy body.

Milk and Broth: A mix of milk and chicken broth balances richness with savory depth. It makes the sauce smooth and flavorful without being too heavy.

Cheddar Cheese: Sharp cheddar melts into the sauce and brings the comforting flavor that makes baked pasta so popular.

Garlic Powder and Onion Powder: They add flavor without fuss. I sprinkle them in to give the sauce a little extra character.

Salt and Pepper: Simple seasoning that matters more than we often admit. They sharpen the whole dish.

Breadcrumbs and Olive Oil: If I want crunch on top, I mix breadcrumbs with olive oil and sprinkle them over the pasta before baking.

4) How to Make Baked Chicken and Broccoli Pasta

Step 1. Preheat the oven to 375°F and grease a baking dish. This small step saves cleanup later and keeps the pasta from sticking.

Step 2. Cook pasta until al dente. Drain and set it aside. Slight bite in the noodles helps them hold up in the oven.

Step 3. Melt butter in a skillet, whisk in flour, and cook for a minute. This makes the roux and sets the base for the sauce.

Step 4. Slowly pour in milk and broth while whisking. The sauce thickens as it simmers. Add garlic and onion powder with a little salt and pepper.

Step 5. Stir in most of the cheese until it melts. What you get is a creamy sauce that wants to coat everything it touches.

Step 6. Mix the pasta, chicken, and broccoli with the sauce. Stir until everything is well coated and ready for the oven.

Step 7. Transfer to the baking dish, top with cheese, and if using, sprinkle breadcrumbs mixed with oil. Bake until the top turns golden and the dish bubbles.

Step 8. Let it rest before serving. The heat holds strong, so waiting a few minutes saves the roof of your mouth.

5) Tips for Making Baked Chicken and Broccoli Pasta

I’ve made this pasta many times, and I’ve learned a few tricks. If you want the broccoli to stay bright green, blanch it for a minute before mixing it into the pasta. That little step keeps it from turning dull in the oven.

When cooking pasta, salt the water. People skip this often, but salted water seasons the noodles from the inside out. It matters more than extra salt at the end.

If you like crunch on top, use breadcrumbs, but don’t overdo it. Too thick a layer can smother the cheese beneath. Light and even works best.

Another tip is to undercook the pasta slightly before baking. Since it keeps cooking in the oven, you don’t want it to go soft. This small detail makes the dish taste better on day one and when reheated.

6) Making Baked Chicken and Broccoli Pasta Ahead of Time

This dish works well for planning ahead. I often assemble it in the morning and bake it at dinner. The pasta, chicken, and sauce hold together in the fridge without breaking down.

If I’m preparing ahead, I usually leave off the breadcrumb topping until right before baking. That way the top stays crisp instead of soggy. The sauce sets in the fridge, but it loosens again once baked.

I’ve noticed the flavors deepen as it rests. The pasta soaks in more sauce, and the broccoli takes on some of the cheesy notes. So making it ahead can actually make it taste even better.

7) Storing Leftover Baked Chicken and Broccoli Pasta

Leftovers never go to waste here. I store them in an airtight container in the fridge for up to three days. A quick reheat with a splash of milk brings the sauce back to life.

If I have more than we’ll eat in a few days, I portion the pasta into freezer-safe containers. Frozen, it lasts for about two months. Thaw it in the fridge and bake until warmed through.

The best part about leftovers is how easy they make lunch. A bowl of baked pasta warms up fast in the microwave, and it tastes just as good as the night before.

8) Try these Main Course next!

9) Baked Chicken and Broccoli Pasta