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Broccoli Cheddar Pasta Bake

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This broccoli cheddar chicken pasta bake is creamy, cheesy, and packed with tender broccoli and shredded chicken for a satisfying meal the whole family will love. It’s a comforting baked pasta dish that comes together easily and makes great leftovers!

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings 1x
  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: American/Italian

Ingredients

Units Scale
  • 16 ounces rotini pasta
  • 2 cups broccoli florets
  • olive oil for tossing pasta and broccoli
  • 4 tablespoons butter
  • 6 cloves garlic, grated or finely minced
  • 6 tablespoons flour
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon ground mustard
  • 16 ounces heavy cream
  • 16 ounces half and half
  • 4 ounces cream cheese
  • 12 ounces freshly shredded sharp cheddar cheese, divided
  • 1.5 cups shredded rotisserie chicken
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Heat oven to 350 degrees.
  2. Cook the pasta according to package directions just until al dente. When there is 3-4 minutes of cook time left, add the broccoli florets to the pot of boiling water. Then finish cooking the pasta along with the broccoli, drain water, and toss pasta and broccoli with olive oil and season with salt and pepper.
  3. While the pasta and broccoli are cooking, melt butter in a large sauté pan over medium-low heat. Add garlic, flour, Italian seasoning, and ground mustard, and cook for 1 minute, stirring frequently. Do not allow garlic to brown!
  4. Whisk in heavy cream and half and half until the mixture becomes smooth and creamy. Cook over medium-low heat, stirring occasionally for a few minutes until it thickens. Don’t let it come to a simmer or boil.
  5. Stir in cream cheese and 8 ounces of the sharp cheddar cheese until melted. Season to taste with salt and pepper.
  6. Add cooked pasta, broccoli, and shredded chicken. Toss to coat everything evenly. Cook until everything is warmed through. Season to taste with salt and pepper.
  7. Transfer to an oven-safe dish like this 9×13 white baking dish or this enameled cast iron pan and top pasta with the remaining 4 ounces of shredded sharp cheddar cheese. Cover and bake for about 5-10 minutes or until the cheese is melted and the pasta is warmed through.
  8. Garnish with fresh chopped parsley and enjoy!
  9. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • Al Dente Pasta. Cook the pasta just until it’s al dente so that it doesn’t get mushy when it’s cooked in the oven.

    • Vegetarian Option. Skip the chicken or replace it with extra broccoli to make this into a totally vegetarian cheesy broccoli pasta bake.

Find it online: https://midwestfoodieblog.com/chicken-pasta-bake/