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Creamy Chicken and Broccoli Pasta Bake

A comforting classic, this creamy chicken and broccoli pasta bake is perfect for family gatherings and weeknight dinners, bringing warmth and nostalgia to the table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (penne or rigatoni) Works beautifully for the bake.
  • 2 cups cooked chicken, shredded Great way to use leftover chicken.
  • 2 cups broccoli florets Fresh or frozen; adds nutritional crunch.
  • 1 can (10.5 oz) cream of chicken soup Base of the creamy sauce.
  • 1 cup heavy cream For a rich, smooth texture.
  • 1 cup shredded cheddar cheese The more cheese, the better!
  • 1/2 cup grated Parmesan cheese Adds depth to the dish.
  • to taste none Salt and pepper For seasoning.
  • 1 tsp garlic powder For added flavor.
  • 1/2 tsp Italian seasoning A hint of herbiness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  2. In a large pot, boil generously salted water. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  3. If using fresh broccoli, steam until bright green and slightly tender (about 5 minutes). If using frozen, thaw and drain any excess water.
  4. In a mixing bowl, combine cream of chicken soup, heavy cream, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth and well combined.
  5. In a large bowl, mix the cooked pasta, shredded chicken, broccoli, and creamy sauce until everything is well-coated.
  6. Pour the mixture into the prepared baking dish, spreading evenly.
  7. Sprinkle the cheddar and Parmesan cheese evenly on top.
Baking
  1. Cover with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
  3. Let cool for a few minutes before serving.

Notes

Consider adding spinach, bell peppers, or mushrooms for extra nutrients. You can substitute cheese with dairy-free options or use quinoa pasta for a gluten-free meal. Store leftovers in an airtight container in the fridge for up to three days.