Craving a hearty, comforting meal that’s both delicious and easy to make? This cheesy broccoli Chicken Pasta Bake perfectly combines creamy textures and delightful flavors, making it a family favorite. With tender pieces of chicken, vibrant broccoli, and pasta smothered in a rich cheese sauce, it’s a dish that’s hard to resist.
Want to Save This Recipe?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Growing up, Sunday dinners were always about togetherness at our house, and my grandmother would make this dish to celebrate the end of a busy week. She had a knack for transforming simple ingredients into something extraordinary, and this was her masterpiece. The warm, cheesy aroma that filled the kitchen as it baked is a memory I cherish dearly.
Why You’ll Love This Recipe
This recipe is a go-to for several reasons:
- Quick and Easy: It requires minimal preparation time and can be on the table in under an hour.
- Family-Friendly: The flavors are mild yet satisfying, making it suitable for both kids and adults.
- One-Pan Wonder: Minimal cleanup is required, as everything bakes in a single dish.
- Healthy Ingredients: Broccoli provides a nutritious boost while the chicken contributes lean protein.
Ingredients Notes
For the best results, use fresh broccoli florets and good-quality cheddar cheese. You can substitute with whole wheat pasta for a healthier twist. If you prefer dark meat, swap the Chicken Breast for thighs. Be sure to pre-cook the chicken before assembling your dish.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Cook the pasta according to the package instructions until al dente. Drain and set aside.
Step 2
In a large skillet, cook diced chicken until golden brown. Season with salt and pepper to taste. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add chopped broccoli florets, and sauté for about 3 minutes until they become vibrant green.
Step 4
In a large bowl, combine pasta, chicken, broccoli, and a generous portion of shredded cheese. Mix until well combined.
Step 5
Transfer the mixture into a greased baking dish, top with more cheese if desired, and bake for 20-25 minutes until golden and bubbly.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions wrapped in foil for up to 3 months. Reheat in the oven or microwave until heated through.
Variations & Substitutions
- Use gluten-free pasta and flour for a gluten-free version.
- Add a sprinkle of chili flakes for a spicy kick.
- Substitute cheese with a dairy-free alternative for vegan modification.
Serving Suggestions
This dish is perfect for a cozy family dinner or a potluck. Pair it with a fresh garden salad or crusty garlic bread for added texture and flavor. It’s versatile enough for a casual get-together or a celebratory feast.
Frequently Asked Questions
Can I make this dish ahead of time? Absolutely! You can assemble the bake, cover it tightly, and refrigerate for up to a day before baking. Just add an extra 10 minutes to the baking time if baking straight from the fridge.
Is it possible to make this recipe without chicken? Yes, for a vegetarian version, simply omit the chicken and increase the amount of broccoli or add other vegetables like mushrooms or bell peppers.
What type of cheese works best? A sharp cheddar is ideal for its strong flavor, but feel free to experiment with mixtures of mozzarella for a creamier texture or parmesan for an added salty depth.
Want to Save This Recipe?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Frequently Asked Questions
Creamy Spinach Artichoke Pasta Bake: 5 Reasons You'll Adore It!
Ingredients
Main Ingredients
- 1 pound penne pasta or your favorite pasta
- 2 cups frozen spinach thawed and drained
- 1.5 cups artichoke hearts chopped
- 1 medium red onion diced
- 4 cloves garlic minced
- 8 ounces cream cheese softened
- 1.5 cups vegetable broth low-sodium
- 3 cups mozzarella cheese shredded, divided
- 1 tablespoon olive oil
- 0.5 teaspoon crushed red pepper flakes optional, for heat
- to taste salt and pepper
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add red onion and sauté for 5 minutes until translucent. Add garlic and cook for another minute.
- Add cream cheese to the skillet, stirring until melted. Pour in the vegetable broth, stirring until smooth and creamy.
- Mix in the chopped artichokes and spinach, combining well. Season with red pepper flakes, salt, and pepper. Stir in half of the mozzarella cheese until melted.
- In a 9x13 inch baking dish, combine the cooked pasta and sauce. Mix thoroughly to coat the pasta.
- Top with the remaining mozzarella cheese and bake for 20 minutes. Increase the oven temperature to broil for an additional 5 minutes, or until the cheese is bubbly and golden brown.
- Allow the dish to cool for a few minutes before serving. Enjoy the creamy goodness!
