Creamy Chicken Broccoli Pasta Bake
This cheesy, comforting casserole features tender chicken, fresh broccoli, and rotini pasta all wrapped in a creamy sauce. It's a family-friendly dinner that's perfect for weeknights or meal prep!
Equipment
- Large Pot
- Mixing Bowl
- 9x13-inch Baking Dish
- Steamer or Saucepan with Steaming Basket
Ingredients
Main Ingredients
- 12 oz rotini pasta or pasta of your choice (penne, fusilli, elbow)
- 2 cups cooked chicken cubed or shredded
- 2 cups broccoli florets lightly steamed
- 2 cups cheddar cheese shredded, divided
- 1 cup milk regular or non-dairy
- 1 cup sour cream or plain Greek yogurt
- 1 can cream of chicken soup 10.5 oz; mushroom or celery can substitute
Seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
Topping
- 1/2 cup breadcrumbs panko preferred for crunch
- 1 tbsp butter melted
Instructions
- Step 1: Preheat oven to 375°F (190°C). Steam broccoli for 4–5 minutes until just tender. Cook pasta in salted water until al dente. Drain both and set aside.
- Step 2: In a large mixing bowl, whisk together milk, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper until smooth.
- Step 3: Stir in cooked pasta, steamed broccoli, chicken, and 1½ cups of cheddar cheese into the creamy sauce until evenly combined.
- Step 4: Lightly grease a 9x13-inch baking dish. Spread the pasta mixture evenly into the dish. Top with remaining ½ cup cheddar cheese.
- Step 5: Mix breadcrumbs with melted butter and sprinkle over the top. Bake uncovered for 25–30 minutes, until golden and bubbly. Let cool 5 minutes before serving.
- Optional: Garnish with chopped parsley or green onions. Add a splash of hot sauce for heat!
Notes
To lighten it up, use non-fat Greek yogurt and a dairy-free milk. For best melt and flavor, shred cheddar from a block instead of using pre-shredded.