This Chicken Broccoli Pasta Bake never lets me down. Baked pasta checks all the boxes: cozy, filling, and made with ingredients you probably already have on hand. Tender chicken, crisp-tender broccoli, and bowtie pasta get tossed in a creamy, cheesy sauce and baked until bubbly with a crunchy breadcrumb topping.
This is the kind of complete meal in a pan that works for a regular weeknight and makes great leftovers. I call that a win!
📌 Scroll down for the full recipe card with printable instructions and measurements
Why You’ll Love This Chicken Broccoli Pasta Bake
- It’s a great way to use leftover or rotisserie chicken
- Full of family-friendly flavors (no fancy ingredients required)
- Easy to customize with extra veggies (recommendations below!)
- It's comfort food that reheats beautifully, and can be easily halved for those cooking for two.
Tip: Also check out my old fashioned tuna noodle casserole.
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Ingredients You’ll Need
Here's what you'll need from the pantry and fridge.
- Pasta: Farfalle (bowtie pasta) works really well here because it grabs onto the sauce and holds when baked. Other great options include rotini, penne, cavatappi, or shells. Whole wheat pasta or chickpea pasta also work.
- Chicken: Use cooked chicken breast, diced or shredded. This is a perfect recipe for leftover chicken or rotisserie chicken. I often use slow cooker shredded chicken or Instant Pot rotisserie-style chicken.
- Broccoli: Fresh broccoli florets, blanched until bright green and crisp-tender. The stems work great if you like them, too! If you're short on time a microwave steamer bag of broccoli also works great.
- Butter: Salted or unsalted both work here. If you're using salted butter, just go lighter on the added salt later.
- Flour: All-purpose flour helps thicken the sauce.
- Milk: 2% or whole milk works best for a creamy sauce. I don’t recommend skim milk in this recipe.
- Cheese: Shredded cheddar cheese and grated Parmesan. Shredding your own cheddar helps the sauce melt smoother and creamier. But...life also happens so if you use pre-shredded, it's not the end of the world.
- Seasonings: Garlic powder, onion powder, salt, and black pepper.
- Breadcrumbs: Chunky breadcrumbs, regular breadcrumbs or panko both work. I love the extra crunch a chunky breadcrumb gives this dish.
- Olive Oil: These coat the breadcrumbs on top of the casserole so they crisp up nicely.
- Fresh Parsley: Optional, but a nice finishing touch. Translation: If you've got it, use it. If not, don't sweat it.
See recipe card below for specific quantities and ingredient list.
Love cozy casseroles? Check out my chicken and stuffing casserole!
How to Make Chicken Broccoli Pasta Bake
This pasta bake is easier than it looks and comes together in just a few simple steps:
Before you get started, preheat your oven to 375°F, grease a 9×13-inch baking dish and cook your pasta.
- Step 1: Make the roux (it's not hard, promise). You'll melt the butter, stir in the flour and cook for 1–2 minutes, stirring constantly. The mixture should stay a pale blonde color — you’re just cooking out the raw flour taste, not browning it.
- Step 2: Add the milk & cheese: Gradually whisk in the milk, breaking up any lumps. Stir frequently until the sauce thickens and coats the back of a spoon.
Add cheeses. Stir in the shredded cheddar and Parmesan until melted and smooth. Add garlic powder, onion powder, salt, and black pepper to taste.
Congrats, you just made a homemade cheese sauce!
- Step 3: Mix the ingredients. Combine the cooked pasta, chicken, broccoli, and cheese sauce in a large bowl.
Transfer to the casserole dish.
- Step 4: Transfer the mixture to your oven safe casserole dish and spread evenly.
- Step 5: Make the topping. In a small bowl, combine the breadcrumbs and olive oil. Sprinkle over the top of the pasta.
- Step 6: Bake until the top is nice and golden and the edges are bubbly. Let cook slightly before serving.
How to Blanch Broccoli
Bring a pot of water to a boil and add broccoli florets just until they turn bright green, about 30 seconds. Immediately transfer to a bowl of ice water to stop the cooking. This keeps the broccoli crisp-tender and prevents it from getting mushy (that's the technical term) in the casserole.
Variations
- Add more veggies: Peas, mushrooms, or spinach all work well.
- Make it spicy: Add a pinch of red pepper flakes to the sauce.
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How to store leftovers
Store leftover pasta bake in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through and the cheese is melty. Serving Suggestions
Make Ahead Instructions
This Chicken Broccoli Pasta Bake is a great make-ahead meal and perfect for prepping earlier in the day.
To make ahead:
- Assemble the pasta bake as directed without baking.
- Cover tightly and refrigerate for up to 24 hours.
- When ready to cook, remove from the fridge while the oven preheats.
- Add the breadcrumb topping and bake as directed, adding 5–10 extra minutes if needed.
This makes dinnertime feel a whole lot easier when the day gets away from you. Make this ahead and freeze for later...your future self will thank you!
It also makes a fantastic make ahead meal to gift to a new mom or friend that needs a pick-me-up.
How to Freeze Chicken Broccoli Pasta Bake
You're in luck! This casserole is freezer-friendly and works best when frozen before baking.
To Freeze (Unbaked)
- Assemble the casserole but leave off the breadcrumb topping.
- Cover tightly with plastic wrap, then foil.
- Label and freeze for up to 3 months.
To Bake After Freezing
- Thaw overnight in the refrigerator when possible.
- Add the breadcrumb topping just before baking.
- Bake at 375°F, covered for 30 minutes.
- Uncover and bake an additional 20–25 minutes, until hot and bubbly.
Freezing After Baking (Optional)
You can also freeze leftovers or a fully baked casserole.
- Let cool completely.
- Wrap tightly and freeze for up to 2 months.
- Reheat gently for best texture.
Freezer Tip:
Using 2% or whole milk and shredding your own cheese helps the sauce stay creamier after freezing and reheating.
Tried this chicken and broccoli pasta bake? I’d love to hear how it turned out! ⭐ Drop a star rating and a quick comment below—it not only helps others but totally makes my day. 😊🍽️
Related
Looking for other casserole recipes? Try these:
Recipe
Chicken Broccoli Pasta Bake
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Ingredients
- 12 ounces farfalle bowtie pasta
- 2 cups cooked chicken breast diced or shredded
- 2 cups broccoli florets blanched
- 2 Tablespoons butter salted or unsalted
- 2 Tablespoons all-purpose flour
- 2 cups milk 2% or whole
- 2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup breadcrumbs or panko
- 2 Tablespoons olive oil
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish and set aside.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt butter. Stir in flour and cook for 1–2 minutes, stirring constantly.
- Gradually whisk in milk. Cook, stirring frequently, until thickened and the sauce coats the back of a spoon, about 5–7 minutes.
- Stir in cheddar and Parmesan until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine pasta, chicken, broccoli, and cheese sauce. Transfer to prepared baking dish and spread evenly.
- In a small bowl, toss breadcrumbs with olive oil. Sprinkle evenly over the pasta.
- Bake for 20–25 minutes, until golden on top and bubbly around the edges.
- Let cool slightly before serving. Garnish with parsley, if desired.
Notes
- Farfalle works great in this recipe, but rotini, penne, shells, or cavatappi also work well.
- Chunky breadcrumbs or panko give the best crunch on top.
- Rotisserie chicken is a great shortcut and adds extra flavor.
Freezing Instructions
- To Freeze (Unbaked): Assemble the pasta bake without the breadcrumb topping. Cover tightly with plastic wrap and foil and freeze for up to 3 months.
- To Bake: Thaw overnight in the refrigerator when possible. Add breadcrumb topping and bake at 375°F, covered for 30 minutes. Uncover and bake an additional 20–25 minutes, until hot and bubbly.
- Freezing After Baking: Let the baked pasta cool completely, then wrap tightly and freeze for up to 2 months. Reheat gently for best texture.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
