Chicken and Broccoli Pasta Bake – Cozy Weeknight Comfort
A comforting pasta bake with tender chicken, broccoli, and creamy pesto sauce, topped with melted cheese and baked to golden perfection — perfect for busy weeknights or meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
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12 oz penne or fusilli pasta
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2 cups broccoli florets (fresh or frozen)
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1 lb chicken breast or thighs, diced
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2 tbsp olive oil
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2 tbsp butter
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2 tbsp all-purpose flour (optional for roux)
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1½ cups cream or half-and-half
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½ cup basil pesto
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2 cloves garlic, minced
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1 cup shredded mozzarella cheese
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¾ cup grated parmesan cheese, divided
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Salt and black pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook pasta until al dente. In last 2 minutes, add broccoli. Drain and set aside.
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Sear chicken in olive oil until golden and cooked through. Set aside.
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In the same pan, melt butter. Stir in flour and cook 1 minute. Gradually whisk in cream.
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Stir in pesto, garlic, and ½ cup parmesan. Simmer until slightly thickened.
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Combine pasta, chicken, broccoli, and sauce. Transfer to baking dish.
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Top with mozzarella and remaining parmesan. Bake 20–25 minutes until bubbly.
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Rest 5 minutes before serving.
Notes
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Use oat cream and vegan cheese for dairy-free version.
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Add spinach or peas for extra vegetables.
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Store leftovers in fridge up to 4 days.