Chicken and Broccoli Pasta Bake
Indulge in the comforting flavors of Chicken and Broccoli Pasta Bake, a delightful dish that combines tender chicken, vibrant broccoli, and pasta enveloped in a creamy, cheesy sauce. Perfect for busy weeknights or family gatherings, this recipe offers a quick and satisfying meal that everyone will love. With minimal cleanup and endless customization options, it’s sure to become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups broccoli florets (fresh or frozen)
- 8 oz penne or fusilli pasta
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 10.5 oz can cream of mushroom soup
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Boil a large pot of salted water and cook pasta until al dente (about 8 minutes).
- In a skillet over medium heat, add olive oil and cook seasoned chicken breasts until golden brown on both sides (about 5-7 minutes each).
- Add broccoli florets during the last two minutes of pasta cooking for slight softness while retaining crunch.
- In a large bowl, combine cooked pasta, diced chicken, broccoli, cream of mushroom soup, garlic powder, salt, pepper, and half of the shredded cheese. Mix until well coated.
- Transfer to a greased baking dish and sprinkle the remaining cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 630mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Substitute broccoli with spinach or kale for variation. For extra flavor, add red pepper flakes or fresh herbs. Freeze leftovers for up to three months; reheat at 350°F until warm.