This creamy chicken and broccoli pasta bake is a comforting midweek dinner that is popular with all the family! Tender pasta and broccoli are combined with leftover chicken in a cheesy béchamel sauce, then topped with cheese and baked until golden.
This creamy chicken pasta bake (made without cream!) is an easy recipe for leftover roast chicken and is loved by kids!
In our house pasta bakes are guaranteed to be greeted with big smiles, from tuna broccoli pasta bake and ham and cauliflower pasta bake to minced beef pasta bake. They are my go-to when I am stuck for dinner inspiration, and this cheesy chicken pasta is our current favourite!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Chicken – leftover roast chicken (I’ve also made it with leftover baked chicken thighs) or rotisserie chicken.
- Broccoli – or substitute with cauliflower, sweetcorn or peas.
- Pasta – penne, rigatoni or macaroni are the best pasta shapes for a pasta bake.
- Sauce flavourings – a clove of garlic added to the sauce, along with a couple of sprigs of fresh thyme really elevate the flavour; however if don’t want to add them, this pasta bake still tastes amazing!
- Stock – chicken stock makes a rich béchamel sauce, substitute with vegetable stock, or use water for a less rich sauce.
How to make this chicken pasta bake recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Cook the pasta and broccoli – make sure you use a large saucepan for this! Adding the broccoli to the last few minutes of the pasta cooking time saves on washing up.
- Make the béchamel – adding garlic and thyme really give this béchamel sauce a boost of flavour and creates a really rich creamy sauce without the need for cream. Add the liquid a little at a time, whisking well in between, to help prevent any lumps from forming.
- Add the cooked chicken – once the sauce is cooked, add the mustard and cheese, and then add the cooked chicken.
- Bake the pasta bake – combine the broccoli, pasta and sauce, top with mozzarella and bake until the cheese is bubbling and golden. Let the pasta bake stand for 5 minutes before serving. (It is very hot straight from the oven, but hard to resist!)
FAQ
Can I make this ahead?
I don’t recommend making this ahead as the pasta will absorb the sauce making the pasta bake dry. However you can make the béchamel sauce ahead (wait until assembling to add the chicken) and cook the pasta and store separately in the fridge.
Why is my pasta bake watery?
Make sure you drain the pasta and broccoli well, otherwise this can create a watery pasta bake.
Can I make this gluten free?
Yes – use gluten free pasta and gluten free flour.
Can I make this with chicken thighs or chicken breasts?
Absolutely! Cut the raw chicken in to bitesize pieces and fry in 1 tablespoon olive oil for 7-10 minutes, until golden all over (it won’t be cooked through at this stage). Add to the sauce just before mixing with the broccoli and pasta, and bake as per the recipe.
Recipe Tip
- When I roast a chicken, I like to roast 2 chickens – it doesn’t take much longer and then I am left with some chicken to use over the next few days to make some easy dinners (and my favourite chicken mayo sandwich for lunch!). Some of my favourite easy leftover chicken recipes to use up the chicken include chicken and leek pie, leftover chicken curry, chicken and chorizo pasta and chicken pesto pasta salad.
Serving Ideas
This broccoli chicken pasta bake is delicious on it’s on, in a big bowl with a spoon; however if you want to serve extra veggies on the side then some peas or sweetcorn are always popular.
I personally love a salad with hot pasta! Somethings like a crunchy cabbage salad or rocket salad to balance out the richness!
Why not try…
You may also like these other family friendly pasta recipes:
Chicken and Broccoli Pasta Bake
Author: Robyn
This creamy chicken and broccoli pasta bake is a comforting midweek dinner and one that is popular with all the family! Tender pasta and broccoli are combined with leftover chicken in a cheesy béchamel sauce, then topped with cheese and baked until golden and bubbling.
Equipment
- 28cm x 21 cm baking dish
- large saucepan for cooking the pasta and broccoli
- medium saucepan for making the sauce
Ingredients
- 250 g dried pasta penne or rigatoni
- 350 g broccoli 1 large head or 2 medium. Cut into florets, the stalk finely chopped.
- 75 g butter
- 1 clove garlic minced
- 2 sprigs thyme
- 75 g plain flour
- 400 ml milk
- 400 ml chicken stock or water
- 1 teaspoon Dijon mustard
- 50 g cheddar cheese grated
- 200-300 g cooked chicken shredded
- black pepper
- 50 g mozzarella grated
Instructions
- Preheat oven to 180˚C fan / 200˚C /360˚F convection / 390˚F.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions less 1 minute.
- Add the broccoli to the pasta for the final 4-5 minutes cooking time.
While the pasta is cooking, make the Bechamel
- In a medium saucepan melt the butter over a medium heat.
- When the butter has just about melted, add the minced garlic and thyme. Cook for a minute.
- Stir in the flour. Cook for 2-3 minutes, stirring, then slowly add a little of the milk and stock, whisking with a balloon whisk in between each addition.
- Once all the liquid has been added, simmer gently for 4-5 minutes until the sauce starts to thicken.
- Take the pan off the heat, remove the sprigs of thyme, then mix in the cheese, dijon mustard and a pinch of black pepper. Stir in the shredded chicken.
- Drain the broccoli and pasta and tip into a 28cm x 21 cm oven proof dish, then pour over the sauce. Mix to thoroughly coat the pasta and broccoli in sauce, then sprinkle over the grated mozzarella.
- Place in the preheated oven and cook for 30-35 minutes until golden and bubbling. Stand for a couple of minutes before serving.
Notes
MAKE AHEAD / STORAGE
- As this pasta bake is made with leftover chicken, I don’t recommend reheating leftovers.
-
- Chicken – leftover roast chicken (I’ve also made it with leftover baked chicken thighs) or rotisserie chicken.
-
- Broccoli – or substitute with cauliflower, sweetcorn or peas.
-
- Pasta – penne, rigatoni or macaroni are the best pasta shapes for a pasta bake.
-
- Sauce flavourings – a clove of garlic added to the sauce, along with a couple of sprigs of fresh thyme really elevate the flavour; however if don’t want to add them, this pasta bake still tastes amazing!
-
- Stock – chicken stock makes a rich béchamel sauce, substitute with vegetable stock, or use water for a less rich sauce.
Nutrition
Calories: 737kcalCarbohydrates: 76gProtein: 37gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 549mgPotassium: 843mgFiber: 5gSugar: 10gVitamin A: 1439IUVitamin C: 79mgCalcium: 353mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 250 g dried pasta penne or rigatoni
- 350 g broccoli 1 large head or 2 medium. Cut into florets, the stalk finely chopped.
- 75 g butter
- 1 clove garlic minced
- 2 sprigs thyme
- 75 g plain flour
- 1⅔ c milk
- 1½ c chicken stock or water
- 1 teaspoon Dijon mustard
- 50 g cheddar cheese grated
- 200-300 g cooked chicken shredded
- black pepper
- 50 g mozzarella grated
Instructions
- Preheat oven to 180˚C fan / 200˚C /360˚F convection / 390˚F.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions less 1 minute.
- Add the broccoli to the pasta for the final 4-5 minutes cooking time.
While the pasta is cooking, make the Bechamel
- In a medium saucepan melt the butter over a medium heat.
- When the butter has just about melted, add the minced garlic and thyme. Cook for a minute.
- Stir in the flour. Cook for 2-3 minutes, stirring, then slowly add a little of the milk and stock, whisking with a balloon whisk in between each addition.
- Once all the liquid has been added, simmer gently for 4-5 minutes until the sauce starts to thicken.
- Take the pan off the heat, remove the sprigs of thyme, then mix in the cheese, dijon mustard and a pinch of black pepper. Stir in the shredded chicken.
- Drain the broccoli and pasta and tip into a 28cm x 21 cm oven proof dish, then pour over the sauce. Mix to thoroughly coat the pasta and broccoli in sauce, then sprinkle over the grated mozzarella.
- Place in the preheated oven and cook for 30-35 minutes until golden and bubbling. Stand for a couple of minutes before serving.
Notes
MAKE AHEAD / STORAGE
As this pasta bake is made with leftover chicken, I don’t recommend reheating leftovers.
INGREDIENTS NOTES AND SUBSTITUTIONS
-
- Chicken – leftover roast chicken (I’ve also made it with leftover baked chicken thighs) or rotisserie chicken.
-
- Broccoli – or substitute with cauliflower, sweetcorn or peas.
-
- Pasta – penne, rigatoni or macaroni are the best pasta shapes for a pasta bake.
-
- Sauce flavourings – a clove of garlic added to the sauce, along with a couple of sprigs of fresh thyme really elevate the flavour; however if don’t want to add them, this pasta bake still tastes amazing!
-
- Stock – chicken stock makes a rich béchamel sauce, substitute with vegetable stock, or use water for a less rich sauce.
Nutrition
Calories: 737kcalCarbohydrates: 76gProtein: 37gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 549mgPotassium: 843mgFiber: 5gSugar: 10gVitamin A: 1439IUVitamin C: 79mgCalcium: 353mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 8½ oz dried pasta penne or rigatoni
- 12 oz broccoli 1 large head or 2 medium. Cut into florets, the stalk finely chopped.
- 5 tablespoons butter
- 1 clove garlic minced
- 2 sprigs thyme
- ⅔ c plain flour
- 1⅔ c milk
- 1⅔ c chicken stock or water
- 1 teaspoon Dijon mustard
- ½ c cheddar cheese grated
- 7-10 oz cooked chicken shredded
- black pepper
- ½ c mozzarella grated
Instructions
- Preheat oven to 180˚C fan / 200˚C /360˚F convection / 390˚F.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions less 1 minute.
- Add the broccoli to the pasta for the final 4-5 minutes cooking time.
While the pasta is cooking, make the Bechamel
- In a medium saucepan melt the butter over a medium heat.
- When the butter has just about melted, add the minced garlic and thyme. Cook for a minute.
- Stir in the flour. Cook for 2-3 minutes, stirring, then slowly add a little of the milk and stock, whisking with a balloon whisk in between each addition.
- Once all the liquid has been added, simmer gently for 4-5 minutes until the sauce starts to thicken.
- Take the pan off the heat, remove the sprigs of thyme, then mix in the cheese, dijon mustard and a pinch of black pepper. Stir in the shredded chicken.
- Drain the broccoli and pasta and tip into an 11 x 8 inch oven proof dish, then pour over the sauce. Mix to thoroughly coat the pasta and broccoli in sauce, then sprinkle over the grated mozzarella.
- Place in the preheated oven and cook for 30-35 minutes until golden and bubbling. Stand for a couple of minutes before serving.
Notes
MAKE AHEAD / STORAGE
As this pasta bake is made with leftover chicken, I don’t recommend reheating leftovers.
INGREDIENTS NOTES AND SUBSTITUTIONS
-
- Chicken – leftover roast chicken (I’ve also made it with leftover baked chicken thighs) or rotisserie chicken.
-
- Broccoli – or substitute with cauliflower, sweetcorn or peas.
-
- Pasta – penne, rigatoni or macaroni are the best pasta shapes for a pasta bake.
-
- Sauce flavourings – a clove of garlic added to the sauce, along with a couple of sprigs of fresh thyme really elevate the flavour; however if don’t want to add them, this pasta bake still tastes amazing!
-
- Stock – chicken stock makes a rich béchamel sauce, substitute with vegetable stock, or use water for a less rich sauce.
Nutrition
Calories: 737kcalCarbohydrates: 76gProtein: 37gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 549mgPotassium: 843mgFiber: 5gSugar: 10gVitamin A: 1439IUVitamin C: 79mgCalcium: 353mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!