Make weeknight dinner a success with this comforting, cozy chicken broccoli pasta casserole recipe. This easy pasta bake combines tender chicken and pasta with yummy green veggies in a creamy cheddar cheese sauce. It’s made from-scratch, without canned soup, and can easily be converted to gluten-free as well.
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Chicken Broccoli Cheese Casserole (Family-Favorite Recipe!)
Comforting and cozy pasta casseroles, like this cheesy chicken broccoli bake and our family recipe for baked Velveeta mac and cheese always seem to be a win-win at dinner time. Not only are they easy to throw together, but they are kid-friendly and versatile.
A chicken broccoli casserole with cheese is a great way to sneak in some yummy vegetables or use up leftovers, such as cooked chicken breasts or roasted veggies. Personally, I turn to this recipe time and again because preparing it with gluten-free pasta means one successful dish we can all enjoy!
It’s one of those classic, homestyle casseroles that are a meal all in itself. Just like old fashioned creamy chicken and biscuits, it doesn’t use condensed canned soup, so it’s easier to swap out with GF ingredients. I love being able to pair this weeknight dinner option with steamed veggies or a green salad and call it a success.
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Ingredient Tid Bits
The beauty of easy pasta casserole is how adaptable the ingredients are. Leftover cooked chicken, rotisserie chicken, any preferred vegetables, or cheese may be used. It’s a great dinner idea to save on food waste!
- Chicken – Use bite-sized pieces of boneless, skinless breasts, tenders, or thighs. If using leftover chicken or rotisserie, you will need 2-3 cups chopped.
- Broccoli – Fresh broccoli florets cook with the pasta water. Use smaller pieces to cook quickly. To use frozen broccoli, thaw first and then pat dry to soak up excess water.
- Pasta – I like to use rotini (fusilli) because the cheese sauce coats it well, but any short pasta will work, such as penne, elbow, farfalle, or whole wheat pasta. Gluten-free pasta also works great, and I have more tips on that below so you don’t end up with mushy pasta. 👇
- Cheese – When making cheese sauces, I like to use sharp cheddar for the flavor to shine through. However, swiss, colby, mozzarella, or any melting cheese will work. Freshly grated is preferred to eliminate graininess.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Cooking pasta and broccoli in one step!
In a large pot boil the pasta to about 3-4 minutes less than al dente. Add in the fresh broccoli to the same pasta water and partially cook for 2 minutes.
Since the casserole with be baked again with the cheese sauce and chicken, slightly undercooking the pasta prevents it from falling apart or becoming mushy. Drain and rinse with cold water to stop the residual heat cooking it any further.
Chicken and seasonings
Another thing I love about this recipe is not having to cook the chicken ahead of time. It all comes together with the cheese sauce before assembling the casserole.
In a large deep skillet cook the chicken until it’s no longer pink on the outside. It’s okay if it is not cooked through yet. Add the garlic and cook 30 seconds longer.
Add the butter to melt, sprinkle with the flour, seasonings, and additional salt and pepper. Stir to coat the chicken. Our homemade cheese sauce is almost there!
Cheese sauce goodness
Gradually add in the broth, scraping up those nice browned bits. Pour in the milk, stirring constantly, until the sauce thickens, then add in 1 cup of cheese to melt. Remove from the heat and add in the pasta and broccoli.
Assemble and bake
We have everything we need for the chicken broccoli bake, but it never hurts to add more cheese! Pour everything into a casserole dish and sprinkle with the remaining cheese. Cover with foil and bake in a 350ºF oven for 20 minutes. Remove the foil bake 5 minutes longer, until the cheese is bubbly. Serve and enjoy!
What About Making This Gluten-Free?
Pasta casseroles without canned soup can easily be made into gluten-free versions with simple modifications. Although it’s easy to just swap out the pasta and flour for gluten-free substitutes, there are a few important tips to remember!
- The recipe calls for dried pasta, such as rotini or penne. Gluten-free pasta shapes are more limited so use what is available, as long as it is a short pasta shape. When making baked pasta dishes, I highly recommend Rummo gluten-free pasta because the texture holds up just as good as wheat pasta.
- When boiling GF pasta, do not add salt. I find the gluten-free starches absorb salt more than regular pasta, overly salting the casserole.
- The most important tip is adjusting the boiling time. Gluten-free pasta has a tendency to become mushy, or break apart. Therefore, when boiling cook for 4 minutes less than al dente. It will finish cooking when the broccoli is added and in the oven.
Many More Yummy Ways To Make This!
A chicken pasta bake makes a great general “formula” recipe to make many different versions. Below are some suggested modifications to try.
- Cheese – I use sharp cheddar for flavor and it pairs fabulously with broccoli (like in broccoli cheese soup!) However, swiss, colby, mozzarella, a combination with parmesan cheese, or any melting cheese will work. Freshly grated is preferred to eliminate graininess.
- Meat – Instead of chicken breasts, use tenderloins, thighs, leftover chicken, or add chopped ham.
- Veggies – Add or substitute mushrooms, cauliflower, onions, peas, carrots, or roasted vegetables. If using any frozen veggies, thaw first and pat dry.
- Toppings – Other than the cheese topping, try crushed crackers, a mixture of cheese, panko, or breadcrumbs.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Cheesy Chicken and Broccoli Pasta Casserole
Ingredients
- 3 cups dried rotini pasta, regular or gluten-free
- 3 cups broccoli florets (1 small head)
- 1 tablespoon olive oil
- 1 pound boneless chicken breasts, tenderloins, or thighs, cut into bite-sized pieces
- 2 cloves garlic
- 2 tablespoons butter
- 2 ½ tablespoons all purpose flour or gluten-free all purpose flour, (I use and recommend Cup4Cup gluten-free flour)
- ¾ teaspoon salt, divided
- ¼ teaspoon pepper, divided
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- pinch ground nutmeg
- 1 cup chicken broth, gluten free, if needed
- 1 ½ cup milk, (at least 2% milk fat for best flavor)
- 2 cups freshly grated sharp cheddar cheese, divided
Instructions
- Preheat the oven to 350ºF. Grease a 11X7 inch or 2 quart baking dish and set aside.
- In a large pot cook the pasta to 3 minutes less than al dente, and 4 minutes less if using gluten-free pasta. Add the broccoli to the boiling pasta and cook together for two additional minutes. Drain and rinse with cold water to stop the cooking. Set aside.3 cups dried rotini pasta, 3 cups broccoli florets (1 small head)
- Meanwhile, in a large deep skillet heat the oil over medium-high heat. Add the chicken and season with ¼ tsp salt and ⅛ tsp pepper. Cook until the chicken is no longer pink on the outside. It’s okay if it is not cooked through yet. Add the garlic and cook 30 seconds longer.1 tablespoon olive oil, 1 pound boneless chicken breasts, tenderloins, or thighs, 2 cloves garlic
- Reduce the heat to low, and add the butter to melt. Sprinkle with the flour, remaining ½ tsp salt, ⅛ tsp pepper, onion powder, dry mustard, and nutmeg. Stir to coat the chicken. Gradually add in the broth, scraping up browned bits at bottom of pan.2 tablespoons butter, 2 ½ tablespoons all purpose flour or gluten-free all purpose flour, ½ teaspoon onion powder, ½ teaspoon dry mustard, pinch ground nutmeg, 1 cup chicken broth
- Pour in the milk. Increase the heat to medium and simmer to thicken, about 2 minutes, stirring constantly. Gradually stir in 1 cup cheese until melted. Remove from the heat. Gently stir in the pasta and broccoli.1 ½ cup milk, 1 cups freshly grated sharp cheddar cheese
- Transfer to the prepared baking dish. Sprinkle the casserole with the remaining cheese. Cover securely with a large piece of greased foil. Bake for 20 minutes, or until hot throughout. Remove the foil and bake 5 minutes longer, or until the cheese is bubbly.1 cups freshly grated sharp cheddar cheese
Notes
Gluten-Free Adaptations
- The recipe calls for dried pasta, such as rotini or penne. Gluten-free pasta shapes are more limited so use what is available, as long as it is a short pasta shape.
- When boiling GF pasta, do not add salt. I find the gluten-free starches absorb salt more than regular pasta, overly salting the casserole.
- The most important tip is adjusting the boiling time. Gluten-free pasta has a tendency to become mushy, or break apart. Therefore, when boiling cook for 4 minutes less than al dente. It will finish cooking when the broccoli is added and in the oven.
storing, freezing, and reheating tips
The casserole will keep for 2-3 days refrigerated in an airtight container. Reheating: Take out a serving size and place on a microwave safe dish. Heat at 50% power for 2 minutes. Mix gently and finish heating at full power for 1-2 minutes, or until heated through. How to Freeze / Heat Unbaked- Assemble the casserole, cool completely, and cover tightly. Freeze for up to 3 months.
- When ready to serve, thaw completely in the refrigerator overnight.
- Bake according to directions, covering with foil so it doesn’t become dry.
- It may need an extra 10-15 minutes to warm through.
- Divide into serving-size portions and freeze up to 3 months.
- Thaw serving in the refrigerator.
- Microwave at 50% power until almost heated through, stirring occasionally. Finish heating at full power to warm completely.
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My family absolutely loved this casserole. Thanks for the amazing recipe!
So happy to hear! Thanks so much for taking the time to share!
Best,
Melissa
This was awesome. Substituted black pepper with white and milk with rice milk and gluten-free noodles.
So glad to hear, Bill! Thanks so much for taking the time to let me know!
Best,
Melissa
YUM, YUM, YUM!!!! This was delicious😋Thanks so much for sharing. This will definitely be in my rotation!
Thank you, Davina! I appreciate you sharing!
Best,
Melissa
Oh my, this looks delicious! Can’t wait to try it!
Please let me know when you do, Susan!
Best,
Melissa