Looking for a satisfying dish that the whole family will love? This Cheesy Chicken Pasta Bake combines tender chicken, comforting pasta, and a rich, creamy cheese sauce, all baked to perfection. It's an ideal option for easy weeknight meals or family-friendly dinners that will have everyone coming back for seconds.
Ingredients
Scale:
12 ounces penne pasta or your favorite pasta shape; feel free to use whole wheat pasta for added fiber.
2 cups cooked, shredded chicken (rotisserie chicken works well); you can also use leftover chicken from another meal.
2 cups broccoli florets (fresh or frozen); if using frozen, no need to thaw beforehand.
2 tablespoons olive oil; a good quality extra virgin olive oil can enhance the flavor.
1 small onion, finely chopped; you can use yellow, white, or even sweet onions for a milder taste.
3 cloves garlic, minced; fresh garlic gives the best flavor, but garlic powder can work in a pinch.
2 cups heavy cream; half-and-half can be used for a lighter sauce, though it will be less rich.
1 cup chicken broth; low-sodium broth allows you to control the saltiness of the dish.
2 cups shredded cheddar cheese; sharp cheddar provides more flavor, but you can use mild if preferred.
1 cup shredded mozzarella cheese; this adds creaminess and stretchiness to the sauce.
1 teaspoon Italian seasoning; a mix of dried basil, oregano, and thyme can also be used.
Salt and pepper, to taste; fresh ground pepper can enhance the flavor profile.
1 cup breadcrumbs (panko for extra crunch); panko gives a lighter, crispier texture compared to regular breadcrumbs.
2 tablespoons melted butter; for a healthier option, you could substitute with olive oil.
1/2 cup grated Parmesan cheese; freshly grated will provide better flavor than pre-grated.
Fresh parsley, chopped (for garnish); this adds a pop of color and freshness to the dish.
Instructions
Preheat your oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
Cook the pasta: Boil a large pot of salted water and add the penne pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add cream and broth: Pour in the heavy cream and chicken broth. Bring to a gentle simmer, stirring occasionally.
Incorporate cheeses: Gradually add the cheddar and mozzarella cheeses, stirring continuously until melted and creamy. Mix in the Italian seasoning and season with salt and pepper to taste.
Combine pasta and chicken: In a large mixing bowl, combine the cooked pasta, shredded chicken, and broccoli florets. Pour the creamy cheese sauce over the mixture and stir until everything is evenly coated.
Transfer to baking dish: Pour the pasta mixture into a greased 9x13-inch baking dish.
Prepare the topping: In a small bowl, mix the breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle this mixture evenly over the pasta bake.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
Garnish and serve: Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.
