Cheesy Broccoli Chicken Pasta Bake

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.

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.

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Creamy Spinach Artichoke Pasta Bake: 5 Reasons You'll Adore It!

This creamy spinach artichoke pasta bake is a delightful dinner that combines the richness of cream cheese with the savory taste of artichokes and spinach. Perfectly baked with a golden cheese layer, it's a meal your family will cherish!

Prep : 10 Total : 25 minutes

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Ingredients

  

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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!

Notes

This dish can be prepared in advance and stored in the refrigerator for up to 2 days before baking. Simply add 10 minutes to the baking time if baking from cold.