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Ultimate Creamy Cheesy Chicken and Broccoli Pasta Bake with Crispy Breadcrumb Topping

A close-up of a serving of Cheesy Chicken and Broccoli Pasta Bake showing melted cheese pulls, broccoli, and a golden breadcrumb topping.
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Follow this recipe to make a rich, gooey, and comforting baked pasta dish featuring tender chicken, bright broccoli florets, and a homemade creamy cheese sauce, finished with a crisp topping.

Ingredients

Scale
  • 1 pound dried pasta (e.g., rotini, penne)
  • 2 cups cooked, shredded chicken breast
  • 3 cups fresh broccoli florets
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Add the broccoli florets to the boiling water during the last 3 minutes of cooking. Drain the pasta and broccoli well and set aside.
  3. While the pasta cooks, prepare the cheese sauce. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg. Add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Stir in 1/4 cup of the Parmesan cheese.
  6. Gently fold the cooked chicken, drained pasta, and drained broccoli into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared baking dish.
  7. In a small bowl, combine the panko breadcrumbs, the remaining 1/4 cup Parmesan cheese, and the olive oil. Sprinkle this mixture evenly over the pasta.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let it rest for 5 minutes before serving.

Notes

  • For a different flavor, substitute Gruyère or smoked Gouda for the Monterey Jack cheese.
  • If you do not have cooked chicken, you can poach 1 pound of raw chicken breasts in simmering water until cooked through, then shred them.
  • To make this dish richer, use heavy cream instead of half of the milk in the sauce.

Nutrition

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