Chicken Broccoli Pasta Bake
A comforting and creamy Chicken Broccoli Pasta Bake that combines tender chicken, nutritious broccoli, and cheesy goodness, perfect for busy weeknights.
Ingredients
Pasta and Chicken
- 8 oz pasta (penne or rotini)
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
Vegetables and Dairy
- 2 cups broccoli florets, steamed Fresh or frozen broccoli can be used.
- 1 cup cream cheese
- 1 cup shredded cheddar cheese Feel free to substitute with other cheeses.
- 1 cup chicken broth Can substitute with vegetable broth for a vegetarian dish.
- 1/2 cup milk Any milk can be used, including plant-based options.
Spices
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Topping
- 1/2 cup breadcrumbs (optional for topping) Use for a crunchy topping if desired.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions until it is al dente. Once cooked, drain the water and set the pasta aside.
- In a large mixing bowl, combine the cooked chicken, steamed broccoli, cream cheese, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Mix everything together until smooth.
- Stir in the cooked pasta into the mixture until it is well combined.
Baking
- Transfer the combined mixture into a greased baking dish.
- If you like, you can sprinkle breadcrumbs on top for a crunchy topping.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mixture is heated through and bubbling.
Serving
- Allow the dish to cool for a few minutes before serving.
Notes
This dish pairs well with garlic bread, green salad, or steamed vegetables. Leftovers can be stored in airtight containers in the fridge for up to 3-4 days, or frozen for up to 3 months.