Cheesy Chicken and Broccoli Pasta Casserole

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.

Prep Time 20

Cook Time 20

Total Time 40

Servings

Author Melissa Erdelac

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.

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.

Nutrition