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Creamy Chicken & Broccoli Pasta Bake

A hearty, comforting casserole featuring tender penne pasta, chunks of roasted chicken, and fresh broccoli tossed in a rich garlic parmesan cream sauce and baked under a golden cheese crust.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 16 oz penne pasta uncooked
  • 2 cups cooked chicken cubed or shredded
  • 4 cups broccoli florets bite-sized
Cream Sauce
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 cloves garlic minced
  • 1 cup parmesan cheese grated
Topping
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated

Equipment

  • Large pot
  • 9x13 Baking Dish
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 baking dish.
  2. Boil penne in salted water; add broccoli during the last 2 minutes of cooking. Drain well.
  3. In a saucepan, melt butter and sauté garlic for 30 seconds. Whisk in flour and cook for 1 minute.
  4. Gradually whisk in milk and cream until smooth. Simmer until thickened.
  5. Remove sauce from heat and stir in 1 cup parmesan, salt, and pepper until melted.
  6. Combine pasta, broccoli, chicken, and sauce in the baking dish. Toss to coat.
  7. Top with mozzarella and remaining parmesan cheese.
  8. Bake for 20 minutes until bubbling. Broil for 2-3 minutes to brown the cheese.

Notes

Use rotisserie chicken to save prep time. Do not overcook the pasta before baking, or it will become mushy.