One Pan Chicken Broccoli Cheddar Pasta Bake
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, but remove it 1 minute before the suggested al dente time. During the last 2 minutes of cooking, stir in the broccoli florets. Drain the pasta and broccoli together and set aside.
- In a medium bowl, toss the chicken pieces with paprika, garlic powder, onion powder, and a generous pinch of salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until just no longer pink on the outside, about 3 to 4 minutes.
- Pour the chicken broth into the skillet and bring to a simmer. Add the cream cheese cubes and stir until mostly melted and smooth (small specks are okay). Stir in 3/4 cup of the mozzarella and the cheddar cheese until melted and the sauce thickens slightly.
- Turn off the heat. Gently fold the cooked pasta and broccoli into the sauce until evenly coated. Transfer the mixture to a 9x13-inch baking dish if your skillet isn't oven-safe. Cover tightly with foil and bake in a preheated 375°F oven for 15 minutes.
- Remove the foil and sprinkle the remaining 3/4 cup mozzarella and the Parmesan over the top. Return to the oven, uncovered, and bake for another 3 to 5 minutes, until the cheese is melted and bubbly. Let the dish rest for 5 minutes before serving to allow the sauce to set.
Nutrition
Notes
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Let us know how it was!Why This One Pan Chicken Broccoli Cheddar Pasta Bake Works
Okay, I’ll just say it. I have a one-pan obsession. And this one pan chicken broccoli cheddar pasta bake is my latest, greatest addiction. Like, I’m pretty sure I’ve made it four times in the last two weeks. It’s that good.
Look, I get it. Weeknights are chaos. You walk in the door, the kids are hungry, you’re tired, and the last thing you want is a sink full of dishes. That’s where this recipe comes in. It’s the kind of meal that makes you feel like you’ve got it all together, even when you’re pretty sure you don’t. It’s creamy, it’s cheesy, it’s got chicken and broccoli, and it all comes together in one single dish. Honestly, the hardest part is waiting for it to bake.
And the best part? It’s not one of those recipes that requires a million fancy ingredients or complicated steps. We’re using real, simple stuff. Chicken tenders, fresh broccoli, a little cream cheese, and lots of cheddar and mozzarella. It’s comfort food that doesn’t require a culinary degree. Or a lot of clean up. Trust me, your future self will thank you.
Key Ingredients for the Perfect Chicken Broccoli Cheddar Pasta Bake
Let’s talk about what you’ll need. This list is short, sweet, and totally doable. The beauty of this one pan chicken broccoli cheddar pasta bake is that every ingredient plays a specific role.
- Small Shaped Pasta: I’m team shells or macaroni all the way. They catch the sauce in their little curves. Fusilli or spirals work great too. Avoid long noodles like spaghetti, they just don’t mix as well.
- Fresh Broccoli Florets: Fresh is best here. It stays crisp-tender after baking. Just chop them into small, bite-sized pieces so they cook evenly.
- Chicken Tenders: They cook fast and stay juicy. Cut them into bite-size pieces before you start. Seasoning them with paprika, garlic powder, and onion powder is a must.
- Cream Cheese: This is our secret weapon. It makes the sauce velvety and rich without needing a ton of heavy cream. Just cube it up so it melts quickly.
- Shredded Mozzarella and Sharp Cheddar: The mozzarella gives us that stretchy, gooey pull. The sharp cheddar adds the tangy, cheesy flavor. A little Parmesan on top for a salty crunch.
- Chicken Broth: This is the base of our sauce. It adds savory depth and helps everything come together.
One thing I always say, shred your cheese from a block. It melts so much smoother and doesn’t have that grainy texture pre-shredded cheese can get. It’s a small step that makes a big difference.
How to Make One Pan Chicken Broccoli Cheddar Pasta Bake
Alright, let’s get cooking. I’ll walk you through the four main stages. It’s easier than you think. The first time I made this, I accidentally added a little too much cheese. It was the best mistake I ever made.
Stage 1: Cook the Pasta and Broccoli
Start by bringing a big pot of salted water to a boil. Cook your pasta according to the package directions, but here’s the trick: pull it out a full minute before it says al dente. It’s going to keep cooking in the oven, so you want it a little firm. During the last two minutes of boiling, toss in your fresh broccoli florets. This blanches them just enough. Then drain it all together. Easy.
Stage 2: Sear the Chicken
While the pasta is going, toss your chicken pieces with the paprika, garlic powder, onion powder, and a good pinch of salt and pepper. Heat your olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for about 3 to 4 minutes, just until it’s no longer pink on the outside. You’re not trying to cook it all the way through here, just giving it some color. The oven will finish the job.
Stage 3: Build the Creamy Cheese Sauce
This is where the magic happens. Pour your chicken broth into the skillet with the chicken and bring it to a simmer. Add the cubes of cream cheese and stir until it’s mostly melted. Small specks are totally fine, they’ll smooth out. Then stir in 3/4 cup of the mozzarella and all of the sharp cheddar. Keep stirring until it’s all melted and the sauce starts to thicken. The smell at this point is incredible.
Stage 4: Bake and Finish
Turn off the heat. Gently fold your cooked pasta and broccoli into that beautiful cheese sauce until everything is coated. If your skillet isn’t oven-safe, transfer it all to a 9×13-inch baking dish. Cover it tightly with foil and bake at 375°F for 15 minutes. Then, take off the foil, sprinkle the remaining mozzarella and the Parmesan on top, and bake for another 3 to 5 minutes until it’s melted and bubbly. Let it rest for 5 minutes before serving. This lets the sauce set so it’s not a runny mess.
Tips for the Best Pasta Bake
I’ve made this a bunch, so I’ve learned a few things. Here are my best tips to make sure your one pan chicken broccoli cheddar pasta bake comes out perfect every time.
- Don’t overcook the pasta. Seriously. It will turn to mush in the oven. Cook it one minute less than al dente. Your pasta might look a little different after baking, it’s still delicious.
- Use fresh broccoli. If you have to use frozen, thaw it first and squeeze out as much water as you can. Otherwise, you’ll end up with a watery sauce.
- Shred your own cheese. Pre-shredded cheese has anti-caking agents that can make your sauce grainy. Block cheese melts like a dream.
- Don’t boil the sauce. Once you add the cheese, keep it at a simmer. Boiling can cause it to separate and get grainy.
- Let it rest. Those 5 minutes after baking are crucial. It lets everything set up so you get nice, clean servings.
Variations and Substitutions
This recipe is super flexible. You can switch things up based on what you have in the fridge. Here are some ideas.
- Vegetarian version: Just leave out the chicken. You can add a can of drained chickpeas or white beans for extra protein.
- Use rotisserie chicken: Short on time? Shred a rotisserie chicken and skip the searing step. Just stir it in with the pasta.
- Swap the veggies: Not a broccoli fan? Use frozen mixed vegetables like carrots, corn, and peas. Just thaw and drain them first.
- Make it lighter: Use reduced-fat cream cheese and part-skim mozzarella. It still tastes great.
- More cheddar flavor: Substitute all the mozzarella with sharp cheddar. Use 1 1/2 cups total for a super cheesy kick.
Make Ahead and Storage
This is a great meal prep recipe. You can assemble it ahead of time and just pop it in the oven when you’re ready.
To make ahead: Assemble the dish completely, but don’t add the final cheese topping. Cover it tightly and refrigerate for up to 24 hours. When you’re ready to bake, add about 10 extra minutes to the covered bake time.
Storage: Leftovers keep well in the fridge for 3 to 4 days. Store them in an airtight container.
Reheating: The best way to reheat is gently. You can use the microwave at 50% power, or reheat in the oven at 350°F covered with foil. This prevents the cheese from separating.
Freezing: You can freeze this pasta bake for up to 3 months. Thaw it in the fridge overnight before reheating.
What to Serve with This Pasta Bake
This dish is pretty hearty on its own, but a few simple sides can round it out into a complete meal. I love keeping it simple.
- Crusty bread or garlic bread: Perfect for soaking up any extra cheesy sauce.
- A simple green salad: A light vinaigrette cuts through the richness of the pasta bake.
- Grilled or roasted vegetables: In the summer, I love serving it with grilled corn on the cob.
Frequently Asked Questions
Final Thoughts
I really hope you give this one pan chicken broccoli cheddar pasta bake a try. It’s one of those recipes that just works. It’s forgiving, it’s delicious, and it makes you look like a kitchen hero with almost zero effort. And the best part? One pan to wash. That’s it.
If you make it, let me know how it goes. Drop a comment below with your questions or any fun variations you tried. I love hearing from you guys.
And if you’re looking for more easy weeknight dinner ideas, be sure to check out my other one-pan recipes on Pinterest. I’m always adding new ones.
Source: Nutritional Information
