Broccoli Chicken Pasta Casserole is a cozy, satisfying dinner that is perfect for busy weeknights. It is hearty, cheesy, full of tender chicken, and loaded with vegetables, making it a comforting meal the whole family can enjoy.
If you enjoy easy casserole recipes, you may also love this broccoli chicken and rice casserole.
This Broccoli Chicken Pasta Casserole brings together whole-wheat pasta, juicy cooked chicken, broccoli, mushrooms, and a creamy cheddar cheese sauce. It is rich enough to feel comforting but still made with simple, wholesome ingredients. The pasta and broccoli bake together with the sauce until bubbly, golden, and perfectly creamy.
One of the best things about this chicken pasta casserole recipe is how practical it is. You can make it with rotisserie chicken, leftover chicken breast, or chicken you cook yourself. It is also a great make-ahead dinner because it stores well in the refrigerator and can be frozen for later. If you like meals that are easy to prepare, filling, and family-friendly, this broccoli chicken pasta bake is a great option.
Love casseroles?
Casseroles are one of the easiest ways to make a complete meal without preparing several side dishes. Everything goes into one baking dish, and the result is warm, comforting, and satisfying.
This dish goes from prep to table in about 45 minutes, making it a reliable choice for weeknight dinners.
Looking for more pasta recipes? You may also enjoy this Easy Cheeseburger Pasta or this Spinach and Ricotta Stuffed Pasta.
Ingredients needed
Below is a helpful overview of the ingredients used to make this broccoli chicken pasta casserole. Full measurements are included in the recipe card below.
- Whole-wheat pasta: Any short pasta shape will work, but whole-wheat pasta adds a hearty texture.
- Broccoli: Fresh broccoli florets are ideal, but frozen broccoli can also be used.
- Onion and mushrooms: These add flavor and texture to the creamy sauce.
- Chicken breast: Use diced or shredded cooked chicken breast. Rotisserie chicken is a convenient shortcut.
- Olive oil: Used to sauté the vegetables. Another cooking oil may be used if preferred.
- Garlic: Fresh minced garlic gives the casserole a deeper flavor. Garlic powder can be used in a pinch.
- Cornstarch: Helps thicken the sauce without making it heavy.
- Milk: Use your preferred milk to create the creamy base.
- Chicken or vegetable stock: Adds flavor and helps loosen the sauce.
- Dijon mustard: Adds a subtle tang that balances the cheese sauce.
- Cheddar cheese: Melts into the sauce and creates a golden topping.
- Salt and pepper: Simple seasoning to bring everything together.
Tips from my kitchen
- Use rotisserie chicken or leftover cooked chicken to save time.
- Cut fresh broccoli into evenly sized florets so it cooks at the same rate.
- Cook the pasta one minute short of al dente so it does not become too soft after baking.
- Use your preferred milk, depending on whether you want the casserole richer or lighter.
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Add a pinch of red pepper flakes if you like a little heat.
- A small dash of nutmeg can add warm flavor to the creamy sauce.
Common Questions
You can add other vegetables based on what you have on hand. Carrots, peas, corn, and cauliflower all work well with the creamy cheddar sauce and chicken.
Short pasta shapes are best because they hold the sauce well. Elbow pasta, rigatoni, shells, penne, and fusilli are all good choices for this chicken broccoli pasta casserole.
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. You can also freeze the casserole for up to 3 months. To reheat, transfer it to a baking dish, cover with foil, and bake at 350°F until warmed through, about 20 to 30 minutes.
Yes. Season a couple of chicken breasts with your favorite seasoning, then cook them on the stovetop or bake them in the oven. Dice or shred the cooked chicken before adding it to the casserole.
More chicken recipes
- Creamy Mushroom Chicken Recipe
- Easy Chicken Stroganoff
- Chicken Shawarma Bowls
- Healthy Chicken Francese Recipe
- Chicken Broccoli Rice Casserole
- Mexican Chipotle Chicken Pasta
If you try this recipe and enjoy it, leave a comment and rating below. Sharing it with friends and family is always appreciated.
Broccoli Chicken Pasta Casserole
Ingredients
- 8 ounces whole-wheat pasta
- 1 large head of broccoli, about 1 pound of florets
- 2 tablespoons olive oil
- 1 small white onion
- 8 ounces cremini mushrooms
- 4 cloves garlic, minced
- 2 tablespoons cornstarch
- 1-1/2 cups milk of choice
- 1 cup chicken or vegetable stock
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 cups diced cooked chicken breast, diced or shredded
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
-
Preheat the oven to 400°F. Cook the whole-wheat pasta according to the package directions, stirring occasionally, until just al dente, about 10 to 12 minutes.
-
Cut the broccoli into bite-size florets. Quarter the mushrooms and dice the onion. Add the broccoli to the pasta during the last 1 to 2 minutes of cooking.
-
Drain the pasta and broccoli well, then rinse under cold water to stop the cooking process.
-
Heat the olive oil in a pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic, then cook until the mushrooms are lightly golden.
-
In a small bowl, whisk the cornstarch with 1/4 cup of the milk until smooth. Set aside.
-
Reduce the heat to low. Add the stock and the remaining 1 1/4 cups milk to the pan. Stir in the Dijon mustard, salt, and black pepper. Cook until the mixture begins to simmer.
-
Pour in the cornstarch mixture and stir until the sauce thickens.
-
Remove the pan from the heat and stir in 1 cup of the shredded cheddar cheese. Taste and adjust the seasoning if needed.
-
Add the cooked pasta, broccoli, and chicken to a baking dish. Pour the mushroom cheese sauce over the top and stir until everything is evenly coated.
-
Smooth the top with the back of a spoon and sprinkle with the remaining 1/2 cup cheddar cheese.
-
Bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden. Serve warm.
Notes
- Always start with a preheated oven for even baking.
- Rotisserie chicken or leftover cooked chicken makes this recipe faster.
- Stir the pasta soon after adding it to the water to prevent sticking.
- Cook the pasta slightly under al dente so it stays firm after baking.
- Freshly shredded cheddar cheese melts best into the sauce.
- Add red pepper flakes for a mild spicy kick, if desired.
Nutrition
Carbohydrates: 45g
Protein: 29g
Fat: 11g
Fiber: 3g
Nutrition information is automatically calculated and should be used only as an approximation.