This chicken and broccoli pasta bake is a true dump and bake dinner: uncooked pasta, chicken, broccoli, flour, milk, and broth all go into one dish, and the oven turns them into a creamy, cheesy casserole with no boiling and no separate sauce.
You skip the pot of pasta water and the roux, and still end up with a thick, silky sauce clinging to tender pasta. It takes about 10 minutes to assemble and 35 minutes in the oven, which makes it a lifesaver on busy nights.
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Why This Chicken and Broccoli Pasta Bake Recipe Works
Flour sprinkled over the dry pasta thickens the warm milk and broth as it bakes, so you get a creamy sauce without making a roux.
The pasta cooks right in the liquid, absorbing flavor from the broth and garlic and releasing starch that thickens the sauce.
Covering the dish first keeps the liquid in for even cooking, and the uncovered second bake browns the cheese on top.
Ingredients for Chicken and Broccoli Pasta Bake
- 14 oz chicken tenderloins, raw, cut into 2/3 inch pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried thyme
- 8 oz spiral pasta, uncooked
- 4 cups small broccoli florets (from 1 large head)
- 1/4 cup all purpose flour
- 1 1/2 cups low sodium chicken broth, warmed
- 2 cups milk, warmed, any fat percentage
- 1 large garlic clove, minced
- 2 tbsp unsalted butter
- 1 1/2 cups shredded cheddar or Colby cheese, tightly packed
Chicken. Tenderloins are naturally tender and cook quickly in small pieces. Cut them evenly so they finish together.
Pasta. Spiral shapes catch the sauce. Do not cook the pasta first, because it needs to absorb the liquid as it bakes.
Broccoli. Small florets cook through in the time allowed. Frozen broccoli can go in without thawing.
Milk and broth. Warm liquids give the pasta a head start so it cooks evenly. Low sodium broth keeps the salt in check.
Cheese. Freshly shredded cheddar or Colby melts ideal. A pizza blend also works.
How to Make Chicken and Broccoli Pasta Bake
1. Heat the oven. Preheat the oven to 400 degrees F.
2. Season the chicken. Toss the chicken pieces with the salt, pepper, and thyme until evenly coated.
3. Layer the pasta. Spread the uncooked pasta in a 9×13 inch baking dish and sprinkle the flour evenly over the top.
4. Add the liquids. Pour the warm milk and broth over the pasta, add the garlic and butter, and stir everything together.
5. Top. Spread the seasoned chicken over the pasta mixture, then scatter the broccoli florets on top.
6. Bake covered. Cover the dish tightly with foil and bake for 15 to 20 minutes.
7. Add the cheese. Remove the foil and stir well. Add most of the cheese, stir again, and sprinkle the rest on top.
8. Bake uncovered. Return the dish to the oven for 15 to 20 minutes more, until the top is golden, the sauce has thickened, the pasta is tender, and the chicken reaches 165 degrees F.
9. Rest. Let the dish stand for 5 minutes so the sauce settles before serving.
How to Serve Chicken and Broccoli Pasta Bake
Serve the bake hot straight from the dish with a green salad on the side. Italian house salad is a crisp, tangy match for the rich sauce, and air fryer garlic bread slices or fluffy homemade dinner rolls soak up every bit. Air fryer asparagus adds a simple green vegetable.
How to Store and Reheat Chicken and Broccoli Pasta Bake
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Reheat portions in the microwave with a splash of milk for 1 to 2 minutes until steaming hot, or in a hot oven at 350 degrees F covered with foil for 15 to 20 minutes. Make sure leftovers reach 165 degrees F. Because the sauce is creamy, freezing is not recommended.
Tips and Variations for Chicken and Broccoli Pasta Bake
Warm the liquids. Warm milk and broth help the pasta cook evenly from the start.
Shred your own cheese. Freshly shredded cheese melts into a smoother sauce than bagged shreds.
Cut the chicken evenly. Pieces about 2/3 inch wide finish cooking at the same time as the pasta.
Seal the foil. Crimp the foil tightly around the edges so steam stays in the dish.
Stir after covering. The mid bake stir redistributes the sauce and keeps the pasta from clumping.
Swap the vegetables. Cauliflower, peas, or chopped spinach can replace some of the broccoli.
Add a crunchy top. Toss 1/2 cup panko with 1 tbsp melted butter and sprinkle it on for the last 10 minutes.
Check the temperature. Chicken should reach 165 degrees F in the center. For general food safety guidance, see this FDA food safety resource.
Frequently Asked Questions About Chicken and Broccoli Pasta Bake
Do I need to cook the pasta first for chicken and broccoli pasta bake?
No. Uncooked pasta bakes in the milk and broth and absorbs the liquid as it softens.
Can I use chicken breast in chicken and broccoli pasta bake?
Yes. Cut boneless, skinless breast into 2/3 inch pieces so it cooks in the same time.
Can I make chicken and broccoli pasta bake ahead of time?
Prep the chicken, broccoli, and cheese ahead, but assemble the dish just before baking so the pasta does not soak up the liquid too early.
Can I use another pasta shape?
Yes. Short shapes like penne or shells work. Check that the pasta is tender at the end of baking and add 5 minutes if needed.
Can I use frozen broccoli?
Yes. Add it frozen, without thawing. It may release extra water, so stir the sauce before the second bake.
Creamy Chicken and Broccoli Pasta Bake
Equipment
- 9×13 inch baking dish
- Aluminum foil
- Cutting board and knife
- Box grater
Ingredients
Main Ingredients
- 14 oz chicken tenderloins raw, cut into 2/3 inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried thyme
- 8 oz spiral pasta uncooked
- 4 cup broccoli florets small to medium, from 1 large head
- ¼ cup all purpose flour
- 1 ½ cup low sodium chicken broth warmed
- 2 cup milk warmed, any fat percentage
- 1 cloves garlic large, minced
- 2 tbsp unsalted butter
- 1 ½ cup shredded cheddar or Colby cheese tightly packed
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F. Season. Coat the chicken with the salt, pepper, and thyme.
- Layer. Spread the dry pasta in a 9×13 inch dish and sprinkle the flour over it. Pour. Add the warm milk and broth, the garlic, and the butter, then stir to combine.
- Top. Arrange the chicken over the pasta and add the broccoli. Cover. Seal tightly with foil and bake for 15 to 20 minutes.
- Cheese. Uncover, stir, mix in most of the cheese, and sprinkle the rest over the top.
- Finish. Bake uncovered for 15 to 20 minutes, until golden and bubbling, with chicken at 165 degrees F.
- Settle. Rest for 5 minutes before serving.
