One Pot Pasta Recipes Baked Chicken and Broccoli
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.
Servings: 6 servings
Ingredients
- 12 ounces pasta shells or penne
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons olive oil (if using breadcrumbs)
Instructions
- Preheat your oven to 375°F and lightly grease a 9x13 baking dish.
- Cook the pasta just until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Stir in flour and whisk for one minute.
- Slowly whisk in the milk and chicken broth until smooth. Let it thicken for 3-4 minutes.
- Stir in garlic powder, onion powder, salt, pepper, and 1 1/2 cups of cheese until melted.
- Add the pasta, chicken, and broccoli into the sauce. Stir until well combined.
- Transfer everything into the baking dish. Top with remaining cheese.
- If using breadcrumbs, mix them with olive oil and sprinkle on top.
- Bake uncovered for 20-25 minutes until bubbly and golden on top.
- Let it rest for a few minutes before serving — it’s molten hot straight from the oven.