Creamy Chicken Broccoli Pasta Bake

Need a bubbling chicken pasta bake that tastes creamy, cheesy, and deeply comforting? Creamy Chicken Broccoli Pasta Bake brings juicy chicken, tender fusilli, broccoli florets, cheddar sauce, Parmesan, and crispy fried onions into one golden casserole.

This is a chicken and broccoli pasta bake with a homemade cheese sauce built from broth, half and half, Dijon, soy sauce, hot sauce, herbs, and cheddar. It has the same creamy dinner pull as Creamy Chicken Pasta, but the oven finish gives it that cozy casserole top.

The total time is 1hr, with 20 mins of prep and 40 mins of cooking. You sear the chicken, make the sauce, boil the pasta with the broccoli, then bake everything until the cheese melts and the onions turn crisp.

It is a practical dinner for family nights, make ahead meals, and anyone who wants pasta that feels hearty without being plain. If creamy chicken and greens are your thing, Creamy Tuscan Chicken Pasta belongs on your list too.

Serve it with a salad, roasted vegetables, or warm bread for scooping up the sauce. The crispy onions make it feel special, but the steps are still very doable on a regular night.

Why You’ll Love This Creamy Chicken Broccoli Pasta Bake:

• Creamy sauce: Half and half, broth, cheddar, Parmesan, and a simple roux make a smooth sauce that coats the pasta.
• Golden topping: Crispy fried onions add crunch after the casserole bakes covered.
• Family friendly: Chicken, broccoli, pasta, and cheese make a full dinner in one dish.
• Make ahead ease: Assemble it up to 2 days ahead, then bake when you are ready.
• Freezer friendly: Leftovers freeze well when reheated gently so the cheese sauce stays smooth.

Ingredients You’ll Need:

These ingredients make a creamy, cheesy pasta bake with tender chicken, broccoli, and a crisp onion topping.

Sauce

• Chicken broth: 1 ½ cups creates the savory base of the sauce.
• Half and half: 1 ¼ cups makes the sauce creamy without making it too heavy.
• Chicken bouillon cube: ½ cube boosts the chicken flavor in the sauce.
• Hot sauce: 1 teaspoon rounds out the cheese sauce without making it spicy.
• Soy sauce: 1 teaspoon adds savory depth and can be swapped with Worcestershire sauce.
• Dijon mustard: 1 teaspoon adds a small tang that balances the richness.
• Onion powder, oregano, parsley: ½ teaspoon each gives the sauce a gentle herb base.
• Paprika and garlic salt: ¼ teaspoon each add warmth and seasoning.

Chicken, Orzo, Cheese, etc.

• Olive oil: 1 to 2 tablespoons helps the chicken brown in the skillet.
• Boneless skinless chicken breast: 1 ¼ lbs gets cut into cubes so it cooks quickly and evenly.
• Salt and pepper: Use to taste for seasoning the chicken before searing.
• Italian seasoning: 1 teaspoon adds herby flavor to the chicken.
• Dry white wine: ½ cup deglazes the skillet and pulls up the browned bits.
• Garlic: 3 cloves minced garlic flavor the sauce base.
• Butter: 3 tablespoons combines with flour to start the roux.
• Flour: 3 tablespoons thickens the sauce so it holds onto the pasta.
• Fusilli pasta: ½ lb clings well to the creamy cheese sauce.
• Broccoli florets: 3 to 4 cups cook with the pasta during the last few mins.
• Parmesan cheese: 3 tablespoons grated Parmesan adds salty, nutty depth.
• Cheddar cheese: 3 cups melts into and over the casserole.
• Crispy fried onions: 1 cup adds the crunchy topping at the end of baking.

Step by Step Instructions:

1. Prepare the oven and sauce: Preheat the oven to 350°F. Stir the chicken broth, half and half, bouillon, hot sauce, soy sauce, Dijon, onion powder, oregano, parsley, paprika, and garlic salt together in a large measuring cup and set it aside.
2. Season and sear the chicken: Cut the chicken into 1 inch cubes and pat it dry. Season with salt, pepper, and Italian seasoning, then sear in olive oil over medium high heat for 3 to 4 mins, stirring occasionally, until golden and just cooked through. Transfer the chicken to a plate.
3. Cook the pasta and broccoli: Bring a large pot of salted water to a boil while you start the sauce. Cook the fusilli 1 min less than the package says, then add the broccoli during the last 4 mins of boiling and drain well.
4. Build the cheese sauce: Add the wine to the chicken skillet over medium heat and scrape up the browned bits as it simmers. Let it reduce by half, about 3 to 4 mins, then add the butter and garlic for 1 min. Stir in the flour for 2 mins, then add the sauce mixture in small splashes while stirring until smooth. I always add the liquid slowly here because one rushed pour can make a roux turn lumpy fast.
5. Melt and combine: Bring the sauce to a boil, then reduce it to a simmer. Sprinkle in the Parmesan and half of the cheddar gradually, stirring until melted, then add the cooked pasta and broccoli. Stir in the chicken and any juices from the plate.
6. Bake until bubbly: Transfer the mixture to a lightly greased 9 x 13 inch casserole dish if your skillet is not oven safe. Top with the remaining cheddar, cover, and bake for 15 mins. Uncover, add the crispy fried onions, and bake for 8 to 10 mins more, until the topping is crisp and the edges are bubbling.

Recipe Tips:

• Add sauce slowly: Small splashes help the roux stay smooth and prevent lumps.
• Undercook pasta: Pull the fusilli 1 min early so it does not turn soft in the oven.
• Watch the cheese: Once the cheese is in, do not boil the sauce hard or it can separate.
• Reduce the wine: Let it simmer down by half so the sauce tastes rounded instead of sharp.

Variations and Customization Ideas:

• Protein swap: Use boneless chicken thighs for a richer, juicier bake.
• Shortcut chicken: Stir in cooked rotisserie chicken if you want to skip searing.
• Pasta swap: Try penne, rigatoni, ziti, or cavatappi if you do not have fusilli.
• Vegetable add: Mix in peas, mushrooms, spinach, or cauliflower with the broccoli.
• No wine: Use chicken broth instead and scrape the skillet well for flavor.

Serving Suggestions:

• With salad: Serve with a crisp green salad and a light vinaigrette to balance the cheese sauce.
• With bread: Add garlic bread, dinner rolls, or crusty bread for scooping up the creamy edges.
• With vegetables: Pair it with Crispy Parmesan Crusted Broccoli Florets (20 Minutes!) when you want extra greens on the table.
• For potlucks: Bake it in a casserole dish and keep the fried onions off until the final bake.
• With garnish: Finish servings with parsley, black pepper, or a little extra Parmesan.

How to Store and Reheat:

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of baking for food safety.

Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating so the sauce warms more evenly.

Reheat gently in the microwave at 50 percent power or in a covered baking dish at 325°F until hot. Add a splash of broth, milk, or half and half if the sauce looks too thick.

For the best texture, avoid blasting the casserole with high heat after the cheese has set. Gentle reheating keeps the sauce creamy instead of oily or grainy.

Recipe FAQ’s:

Can I make chicken and broccoli pasta bake ahead of time?

Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 2 days. Let it sit at room temperature for 30 to 45 mins before baking, then add about 10 mins to the covered bake time.

Can I use rotisserie chicken?

Yes. Use about 3 cups of cooked rotisserie chicken and skip the chicken searing step. You can still make the sauce as written, though you will miss a little flavor from the browned chicken bits.

Why did my cheese sauce turn grainy?

The sauce may have gotten too hot after the cheese was added. Keep the heat gentle, add the cheese gradually, and avoid boiling once the cheddar and Parmesan melt in.

Creamy Chicken Broccoli Pasta Bake works because it gives you tender chicken, broccoli, pasta, a smooth cheddar sauce, and a crisp onion topping all in one cozy dish. It is rich, practical, and built for leftovers.

For another big comfort pasta dinner with chicken and cheese, save Copycat Applebee’s Honey Pepper Chicken Mac and Cheese for later. Use a different pasta shape, add extra broccoli, or swap in rotisserie chicken and make it fit your night.

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