Why You’ll Love This Recipe
This pasta bake is the perfect way to combine protein, veggies, and carbs into a single dish. It’s warm, creamy, and satisfying, with just enough cheese to make it indulgent without being heavy. You can prep it ahead, customize the ingredients to your liking, and enjoy leftovers that taste just as good the next day. It’s easy, flexible, and absolutely delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or cubed)
- Pasta (penne, rotini, or fusilli work well)
- Fresh or frozen broccoli florets
- Cream of chicken soup or Alfredo sauce
- Milk or chicken broth
- Garlic powder
- Onion powder
- Salt and pepper
- Shredded cheddar or mozzarella cheese
- Grated Parmesan cheese
- Olive oil or butter (for greasing the baking dish)
- Optional: breadcrumbs or crushed crackers for topping
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta according to package directions until just al dente. Add broccoli in the last 2–3 minutes of cooking. Drain and set aside.
- In a large bowl, combine the cooked chicken, pasta, broccoli, cream of chicken soup (or Alfredo), milk, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed.
- Fold in half of the shredded cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with the remaining cheese and optional breadcrumb topping if using.
- Bake uncovered for 25–30 minutes, or until hot and bubbly and the top is golden.
- Let it rest for 5 minutes before serving.
Servings and timing
This recipe yields approximately 6–8 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: About 45 minutes
Variations
- Use turkey or ham instead of chicken.
- Swap broccoli for other veggies like spinach, peas, or bell peppers.
- Use a blend of cheeses like Gruyère, fontina, or Monterey Jack for extra richness.
- Make it lighter with Greek yogurt or low-fat milk.
- Spice it up with crushed red pepper flakes or a dash of hot sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 1–2 minutes, or reheat in the oven at 350°F until warmed through (about 15–20 minutes).
To freeze, assemble the casserole without baking, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for saving time and adds great flavor to the dish.
Do I need to cook the broccoli first?
No, just blanch it with the pasta during the last few minutes of cooking to keep it crisp-tender.
Can I make this ahead of time?
Absolutely. Assemble the dish, cover it, and refrigerate for up to 24 hours before baking.
What’s the best pasta to use?
Short, sturdy pastas like penne, rotini, or shells work best for holding the sauce.
Can I use frozen broccoli?
Yes, just thaw and drain it first to avoid excess moisture in the bake.
Can I make this gluten-free?
Yes, use gluten-free pasta and a gluten-free condensed soup or sauce.
How do I make the top extra crispy?
Add a mixture of breadcrumbs and melted butter over the top before baking.
Can I double the recipe?
Yes, double the ingredients and bake in two dishes or a larger pan. Adjust baking time if needed.
What’s a good side dish?
Serve it with a simple green salad or garlic bread to round out the meal.
Is it kid-friendly?
Definitely—this is a mild, cheesy, and filling dish that most kids will enjoy.
Conclusion
Chicken Broccoli Pasta Bake is a cozy, family-friendly meal that’s easy to prepare and even easier to love. With its creamy sauce, tender chicken, and nutritious broccoli, this baked pasta dish is a complete dinner all in one pan. Whether you’re prepping ahead or looking for a comforting weeknight meal, this casserole is sure to be a staple on your dinner table.
PrintChicken Broccoli Pasta Bake
Baked Chicken Tacos are an easy, flavorful dish made with shredded chicken, taco seasoning, melted cheese, and crunchy taco shells all baked to perfection. They’re a quick and crowd-pleasing meal perfect for busy weeknights or parties.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–12 tacos (about 4 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 2 cups shredded cooked chicken
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/2 cup refried beans (optional)
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 10–12 crunchy taco shells (preferably stand-and-stuff style)
- Olive oil or cooking spray
- Optional toppings: shredded lettuce, sour cream, chopped cilantro, diced onions, avocado
Instructions
Preheat oven to 400°F (200°C).
- In a large bowl, mix shredded chicken with taco seasoning and drained diced tomatoes until well combined.
- Lightly grease a 9×13-inch baking dish or sheet pan with olive oil or cooking spray.
- Stand taco shells upright in the dish so they are close together.
- Optional: Spread a small spoonful of refried beans into the bottom of each taco shell.
- Divide the chicken mixture evenly among the taco shells.
- Sprinkle shredded cheese over the top of each taco.
- Bake for 10–15 minutes, or until cheese is melted and shells are golden and crispy.
- Remove from oven and top with desired fresh toppings.
- Serve immediately while hot and crispy.
Notes
- Use rotisserie chicken for a fast and easy option.
- To prevent soggy shells, drain tomatoes well and avoid overfilling.
- Customize the filling with beans, corn, or sautéed veggies.
- Reheat in the oven for best texture—microwaving may soften the shells.
- Store filling and shells separately to maintain crispiness if making ahead.
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
