Turn simple ingredients into a comforting family dinner with this Cheddar Chicken Broccoli Pasta Bake. Combine tender chicken, broccoli, pasta, and a creamy cheddar cheese sauce before baking everything until hot, bubbly, and golden. Serve this easy casserole for busy weeknight dinners, meal prep, or whenever you're craving a hearty meal that the whole family will love.
Recipe at a glance
- Recipe: Cheddar Chicken Broccoli Pasta Bake
- Total Time: 50 minutes
- Servings: 6 servings
- Difficulty: Easy
- Best For: Busy weeknight dinners, meal prep, family meals, and potlucks
- Main Ingredients: Chicken, broccoli, pasta, cheddar cheese, milk, butter, flour, and seasonings
- Make-Ahead Friendly: Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.
- Serve With: Garlic bread, a green salad, roasted vegetables, or fresh fruit
- Why You'll Love It: Creamy cheddar sauce, tender chicken, broccoli, and pasta come together in one comforting casserole that's easy to prepare and perfect for feeding a crowd.
- Perfect For: Using up leftover cooked chicken, making ahead for busy evenings, or stocking the freezer with homemade meals.
- Pairs Well With: Caesar salad, steamed green beans, roasted asparagus, or a crisp garden salad.
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Ingredients
Find below the list of ingredients I used to make my Cheddar Chicken Broccoli Pasta Bake recipe.
- Pasta Shells
- Condensed Cheddar Cheese Soup
- Sour Cream
- Milk
- Dijon Mustard
- Smoked Paprika
- Dry Oregano
- Onion Powder
- Garlic Powder
- Salt
- Broccoli Florets
- Shredded Chicken
- Grated Cheddar Cheese
See recipe card for quantities.
How to make a Cheddar Chicken Broccoli Pasta Bake
1. Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the pasta until 1–2 minutes shy of al dente. Drain well and set aside.
3. In a large bowl, combine the condensed cheddar soup, milk, sour cream, Dijon mustard, smoked paprika, onion powder, garlic powder, oregano, and salt. Whisk until smooth and creamy.
4. Place in the prepared baking dish; the cooked pasta, the cooked shredded chicken, the broccoli florets, and 1 cup of the grated cheddar cheese. Stir around.
5. Pour the liquid mixture over the baking dish or ingredients. Stir until everything is coated and level the ingredients with a spatula. Sprinkle the remaining ½ cup of grated cheddar over the top.
6. In a small bowl, combine the panko, melted butter, and parsley. Sprinkle evenly over the casserole.
7. Bake for 20–25 minutes, or until bubbling around the edges and golden brown on top. Let rest for 5 minutes before serving.
Storing the pasta bake
Store leftover Cheddar Chicken Broccoli Pasta Bake in an airtight container or cover the baking dish tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through. Add a splash of milk before reheating if the sauce has thickened to help restore its creamy texture. Freeze cooled portions in freezer-safe containers for up to 3 months, then thaw overnight in the refrigerator before reheating.
You may also like
Enjoy even more comforting broccoli recipes with Cajun Chicken and Broccoli Alfredo, a creamy pasta dinner that combines tender chicken with bold Cajun flavors. Try Baked Broccoli Parmesan Meatballs for another family-friendly way to turn broccoli into a satisfying main course. Warm up with a bowl of Cajun Broccoli Cheese Soup when you're craving the same cheesy broccoli flavors in a cozy soup. Serve Cheesy Rice alongside your favorite grilled meats or roasted chicken for an easy, cheesy side dish the whole family will love. Bake a batch of Cheddar Chive Hot Cross Buns to round out your meal with soft, savory rolls that pair perfectly with creamy casseroles and hearty comfort food.
Recipe
Cheddar Chicken Broccoli Pasta Bake
Equipment
- 9"x13" Baking Dish
Ingredients
- 340 g Pasta Shells
- 2 cups Cooked Chicken shredded
- 1½ cup Grated Cheddar Cheese divided
Cheese Sauce
- 284 ml Condensed Cheddar Cheese Soup
- ½ cup Sour Cream
- 1 cup Milk
- 1 tablespoon Dijon Mustard
- ½ teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Dry Oregano
Panko Topping
- ¾ cup Panko Crumbs
- 2 tablespoon Butter melted
- 1 tablespoon Fresh Parsley finely chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta until 1–2 minutes shy of al dente. Drain well and set aside.
- In a large bowl, combine the condensed cheddar soup, milk, sour cream, Dijon mustard, smoked paprika, onion powder, garlic powder, oregano, and salt. Whisk until smooth and creamy.
- Place in the prepared baking dish; the cooked pasta, the cooked shredded chicken, the broccoli florets, and 1 cup of the grated cheddar cheese. Stir around.
- Pour the liquid mixture over the baking dish or ingredients. Stir until everything is coated and level the ingredients with a spatula. Sprinkle the remaining ½ cup of grated cheddar over the top.
- In a small bowl, combine the panko, melted butter, and parsley. Sprinkle evenly over the casserole.
- Bake for 20–25 minutes, or until bubbling around the edges and golden brown on top. Let rest for 5 minutes before serving.
