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A flavour-packed, comforting family meal that’s easy to make featuring chicken and broccoli in a cheesy sauce.

Satisfy your cravings for comfort food with this creamy, cheesy Chicken and Broccoli Pasta Bake. Perfect for a busy weeknight dinner or a slow weekend meal, it’s a family-friendly dish that’s quick, easy and loaded with flavour. If you have an oven-safe frying pan, this recipe comes together almost in one pan, so you won’t have a pile of dishes after dinner. Additionally, any leftovers keep well in the fridge or freezer and reheat beautifully. You can even store the assembled dish in the freezer, ready for a busy day when you don’t have time to start a meal from scratch. With tender chicken thighs, broccoli and a rich, cheesy sauce, it’s sure to be a hit with everyone at the table!

Chicken and Broccoli Bake

Can you make Chicken and Broccoli Pasta Bake ahead of time?

Follow the Chicken and Broccoli Pasta Bake recipe through step 7. Cover and refrigerate for up to 48 hours. Freeze for up to 3 months. Thaw completely in the fridge overnight, then bake for 20–30 minutes until heated through and golden.

Is Chicken and Broccoli Pasta Bake suitable for leftovers?

Chicken and Broccoli Pasta Bake leftovers can be refrigerated for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight to reheat. Reheats exceptionally well and stays super creamy.

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Chicken and Broccoli Bake

Chicken and Broccoli Pasta Bake

Author: Nicole
4.8 from 9 votes
“Absolutely love this recipe. I have made it twice now and love being able to eat the leftovers for lunch. It’s delicious.”
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This warming and satisfying Chicken and Broccoli Pasta bake is the ideal easy and nutritious family meal for busy weeknights.
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Servings: 6 servings

Ingredients

  • 500 g (1 lb) farfalle or pasta shells
  • 150 g (5½ oz) broccoli or broccolini (tenderstem broccoli), cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp freshly minced garlic
  • 2 spring onions (scallions), finely sliced
  • 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp sweet paprika
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 2 thyme sprigs
  • 80 g (2¾ oz) butter, unsalted
  • 4 tbsp plain (all-purpose) flour (or you can use gluten-free flour)
  • 1 litre (4 cups) milk
  • 250 ml (1 cup) water
  • 2 tsp chicken stock
  • 50 g (½ cup) freshly grated parmesan
  • 75 g (½ cup) freshly grated mozzarella
  • 15 g (¼ cup) panko breadcrumbs
  • Olive oil spray

Instructions

  • Preheat the oven – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  • Cook the pasta – Cook the pasta as per the packet instructions, minus 2 minutes. About 2 minutes before the end of the cooking time, add the broccoli to the same pot (see note 1). Drain and set aside.
  • Cook the chicken and aromatics – Heat the oil in a large, heavy-based frying pan over medium heat and add the garlic and spring onion. Cook, stirring, for 30 seconds. Add the chicken, paprika, salt, pepper and thyme sprigs. Increase the heat to medium–high and cook for 6–8 minutes until the chicken is browned all over.
  • Start the sauce – Add the butter. Once melted, mix in the flour to form a paste.
  • Pour in 2 cups (500 ml) of the milk, stirring to incorporate it completely into the chicken, then add the remaining milk, the water and the chicken stock powder.
  • Cook and thicken – Cook, stirring, for 5–6 minutes OR until the sauce has thickened. Depending on the pan you are using, it may take up to 15 minutes. The sauce should be able to coat the back of a wooden spoon. Stir through the parmesan and remove the thyme sprigs.
  • Add the veggies and cheese – Stir through the cooked pasta and broccoli or broccolini. Top with the mozzarella and sprinkle with panko breadcrumbs. Spray with olive oil spray.
  • Bake – Transfer to an oven-safe dish if needed. Bake for 15–20 minutes or until golden and bubbly. If the top is still not golden after this time, set the oven to grill (broil), and grill the top for 3–5 minutes (stay nice and close by to avoid the top burning, because this process will happen quickly).
  • Serve – Divide among serving bowls and serve.

Nutrition information

Nutrition Facts
Chicken and Broccoli Pasta Bake
Amount per Serving
Calories
766
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
114
mg
38
%
Sodium
 
1001
mg
44
%
Potassium
 
840
mg
24
%
Carbohydrates
 
78
g
26
%
Fiber
 
4
g
17
%
Sugar
 
13
g
14
%
Protein
 
40
g
80
%
Calcium
 
458
mg
46
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes.

Recipe notes

Note 1 – I used farfalle pasta, which has a 10-minute total cooking time on the packet instructions. I cooked the pasta for 6 minutes, added the broccoli to the same pot and cooked the pasta and broccoli for an additional 2 minutes (8 minutes in total) before draining, which is 2 minutes LESS than the packet instructions. This is important, as the pasta will continue to cook as it bakes.

MAKE AHEAD

Follow the recipe through step 7. Cover and refrigerate for up to 48 hours. Freeze for up to 3 months. Thaw completely in the fridge overnight, then bake for 20–30 minutes until heated through and golden.

LEFTOVERS

Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight to reheat. Reheats exceptionally well and stays super creamy.

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Course entrée, Main Course, pasta, pasta bake
Cuisine Italian