Description

A comforting, cheesy chicken and broccoli pasta bake perfect for family dinners—tender pasta tossed with shredded chicken, crisp broccoli, creamy sauce, and melted cheese.

Ingredients

8 oz (225g) pasta (e.g., penne or rotini)
2 cups cooked chicken, shredded or diced
3 cups broccoli florets (fresh or frozen)
2 cups milk
2 tbsp butter
2 tbsp all-purpose flour
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
¼ cup grated Parmesan (optional for topping)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
Cook pasta according to package directions until just al dente. Drain and set aside.
Steam or blanch broccoli florets until bright green and slightly tender, 3–4 minutes; drain.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until bubbly.
Gradually whisk in milk, stirring constantly until thickened, about 5 minutes.
Remove sauce from heat and stir in garlic powder, onion powder, salt, pepper, cheddar, and half the mozzarella until melted and smooth.
In a large bowl, combine pasta, broccoli, chicken, and sauce. Mix until evenly coated.
Transfer mixture to prepared baking dish. Sprinkle remaining mozzarella and Parmesan on top.
Bake for 20–25 minutes, until cheese is bubbly and golden around edges.
Let rest 5 minutes before serving to allow casserole to set.

Notes

Use rotisserie chicken for convenience.
Substitute Greek yogurt or cream cheese for a richer sauce.
Make ahead: assemble in dish, cover, refrigerate up to 24 hours—bake when ready.
Freeze leftovers in airtight container; reheat covered at 350°F until warm.
Optional add-ins: diced bell pepper, mushrooms, or a pinch of red pepper flakes for heat.