Make weeknight dinner a success with this comforting Chicken and Broccoli Pasta Bake recipe. This easy casserole combines tender chicken and pasta with healthy veggies in a creamy cheddar cheese sauce.
Easy Chicken Pasta broccoli bake recipe
Comforting and cozy pasta casseroles, like this cheesy chicken and broccoli bake and 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.
Chicken broccoli pasta casserole is a great way to sneak in some healthy vegetables or use up leftovers, such as cooked chicken 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!
Ingredient Notes
The beauty of chicken pasta broccoli bake is how adaptable the ingredients are. Leftover cooked chicken, rotisserie chicken, any preferred vegetables, or cheese may be used. It’s a great casserole to help 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!
- Flour – To make a gluten-free casserole, substitute an all purpose gluten-free flour. My recommended brand is Cup4Cup.
- 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.
how to make chicken and Broccoli pasta bake
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In a large pot boil 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.
- Meanwhile, in a deep, large skillet heat the olive oil over medium-high heat. Add the chicken and season with salt and 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.
- Reduce the heat to low, and add the butter to melt. Sprinkle with the flour, seasonings, and additional salt and pepper. Stir to coat the chicken. Gradually add in the chicken broth, scraping up browned bits at bottom of pan.
- 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.
- Transfer to a greased 2 quart casserole dish. Sprinkle the casserole with the remaining cheese. Cover with aluminum foil and bake in a 350ºF oven for 20 minutes. Remove the foil bake 5 minutes longer, until the cheese is bubbly.
gluten-free chicken pasta casserole
Recipes such as this and creamy lemon chicken pasta can easily be made into gluten-free versions with a simple modification! 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 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.
substitutions and modifications
As I mentioned earlier this chicken broccoli casserole 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.
- Protein – 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 gluten-free bread crumbs.
storing, freezing, and reheating tips
Chicken and broccoli pasta casserole will keep for 2-3 days refrigerated in an airtight container.
HOW TO REHEAT:
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. For more tips, see this helpful how to reheat a casserole in the oven article!
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.
HOW TO FREEZE / REHEAT BAKED:
- 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.
frequently asked questions
Yes. To make a chicken and broccoli casserole with alfredo, substitute 2 cups alfredo sauce for the homemade cheese sauce. Use this recipe to make gluten-free alfredo sauce.
Yes, you may use frozen broccoli florets, but you will have to take some extra steps to not make your casserole watery. Thaw the broccoli and then use lint-free towels to absorb as much extra water as possible before mixing in with the cooked pasta and cheese sauce.
Finding the best sides to go with pasta casseroles can be tricky since it’s a filling dish, like lasagna. Therefore, I wrote a complete guide for what to serve with lasagna, with recipes, tips for serving, and the best side dishes.
There are many substitutes for rotini pasta, such as ziti, farfalle, mostaccioli, rigatoni, cavatappi, or penne. This comes in handy if making gluten-free baked pasta, since GF pasta shapes are more limited.
Click here to see the step-by-step web story instructions for this recipe!
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Chicken and Broccoli Pasta Bake
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
- 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.
- 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.
- 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.
- 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.
- 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.
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Recipe 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.
substitutions and modifications
This casserole 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. However, swiss, colby, mozzarella, a combination with parmesan, or any melting cheese will work. Freshly grated is preferred to eliminate graininess.
- Protein – 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 gluten-free bread crumbs.
storing, freezing, and reheating tips
Chicken and broccoli pasta casserole will keep for 2-3 days refrigerated in an airtight container. HOW TO REHEAT: 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.
Nutrition
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Emily says
My family absolutely loved this casserole. Thanks for the amazing recipe!
Melissa Erdelac says
So happy to hear! Thanks so much for taking the time to share!
Best,
Melissa
Bill Renfer says
This was awesome. Substituted black pepper with white and milk with rice milk and gluten-free noodles.
Melissa Erdelac says
So glad to hear, Bill! Thanks so much for taking the time to let me know!
Best,
Melissa
Davina Ragland says
YUM, YUM, YUM!!!! This was delicious😋Thanks so much for sharing. This will definitely be in my rotation!
Melissa says
Thank you, Davina! I appreciate you sharing!
Best,
Melissa
Susan K Kment says
Oh my, this looks delicious! Can’t wait to try it!
Melissa says
Please let me know when you do, Susan!
Best,
Melissa