Creamy Chicken Pasta Casserole with Broccoli

This creamy chicken pasta casserole with broccoli is the kind of dinner that makes a busy weeknight feel a little more settled. It comes together with tender pasta, shredded chicken, and a cheese sauce that actually stays creamy, not gloopy.

Everything bakes in one dish, and you get a real vegetable right in the mix, so you are not stuck making a separate side. Leftovers reheat like a dream for lunch the next day.

What Makes This Casserole So Good

The sauce is rich without being heavy. A combination of milk and chicken broth keeps it light, while a little cream cheese gives it that velvety texture you want in a baked pasta.

The broccoli adds a fresh, slightly crisp bite, so every forkful has something green tucked in with the noodles. It is also a smart way to use up leftover or rotisserie chicken, and the whole dish reheats beautifully.

Ingredients

• 8 oz uncooked penne pasta: any short shape like rotini, fusilli, or ziti works
• 2 cups cooked, shredded chicken: rotisserie or leftover chicken breasts are perfect
• 3 cups small broccoli florets: fresh or frozen (thawed and drained if frozen)
• 2 tbsp unsalted butter
• 1 small yellow onion: finely diced
• 2 cloves garlic: minced
• 2 tbsp all-purpose flour
• 1 cup whole milk: 2% works in a pinch
• 1 cup low-sodium chicken broth
• 3 oz cream cheese: cut into small cubes and softened at room temp
• 1 1/2 cups shredded low-moisture mozzarella: divided
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt: plus more for pasta water
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika: optional, for a subtle warmth

Variations / Substitutions

• Protein swap: leftover shredded turkey or browned ground chicken both work well here
• Pasta shape: any short pasta holds the sauce nicely, so use what you have
• Vegetable swap: steamed cauliflower florets, sautéed spinach, or thawed frozen peas all fit right in
• Dairy-free: use a plain unsweetened dairy-free milk, a dairy-free cream cheese alternative, and a good melting dairy-free mozzarella
• Add some heat: a pinch of red pepper flakes stirred into the sauce or a spoonful of chopped pickled jalapeños folded in before baking
• For a stovetop version that skips the oven, try our Creamy One-Pan Chicken Penne.

How to Make Creamy Chicken Pasta Casserole

Step 1: Cook the Pasta and Prep the Ingredients

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook the 8 oz penne until al dente, about 8 minutes. Drain the pasta and set it aside.

While the pasta cooks, steam the 3 cups broccoli florets until they turn bright green and are just fork-tender, about 3 minutes. Shred your 2 cups of cooked chicken and have it ready. The pasta should still have a little firmness because it will continue cooking in the oven, and the broccoli should hold its shape and a bit of crunch.

Step 2: Make the Creamy Cheese Sauce

Melt the 2 tbsp butter in a large saucepan over medium heat. Add the diced onion and cook, stirring often, until softened and translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds more, just until fragrant.

Whisk in the 2 tbsp flour and cook for 1 minute to get rid of the raw flour taste. Slowly pour in the 1 cup milk and 1 cup chicken broth, whisking constantly to keep lumps from forming. Bring the mixture to a gentle simmer and let it thicken for 2 to 3 minutes, then reduce the heat to low. Stir in the 3 oz cream cheese, 1 cup of the mozzarella, the 1/2 cup Parmesan, 1/2 tsp salt, 1/4 tsp pepper, and the smoked paprika if you are using it. Keep stirring until the cheeses melt and the sauce is smooth. The sauce should coat the back of a spoon without sliding right off. If it feels too thick, add a splash of milk.

Step 3: Assemble the Casserole

Combine the cooked pasta, shredded chicken, and steamed broccoli in a large mixing bowl. Pour the cheese sauce over everything and stir gently until every piece is coated. Transfer the mixture to your greased baking dish and spread it into an even layer. Scatter the remaining 1/2 cup mozzarella over the top.

Make sure the ingredients are mixed thoroughly so no dry pasta hides at the bottom. The cheese on top will melt into a golden lid, so spread it all the way to the edges.

Step 4: Bake Until Golden and Serve

Bake the casserole, uncovered, in the preheated 375°F (190°C) oven for 20 minutes. The edges should be bubbling and the top cheese melted and just beginning to brown. If you like a crispier top, switch the broiler on for the last 2 to 3 minutes, but keep a close eye on it so it does not burn.

Let it sit on the counter for 5 minutes, then scoop generous portions right from the dish. Serve hot, with a sprinkle of fresh parsley if you have some, and watch everyone go back for seconds.

A Few Tips for the Best Casserole

• Use rotisserie chicken: it saves a good 10 minutes of prep and the meat is already tender and seasoned. Two cups is about one large breast and one thigh.
• Do not overcook the broccoli before baking: it should still have a little resistance when you poke it with a fork. The oven will finish the job.
• Let the casserole rest for a few minutes after baking: this helps the sauce set up just enough so the servings hold their shape instead of running all over the plate.

Baking times can vary a little based on the dish you use:

Keeping Leftovers Fresh

• Refrigerate: store leftovers in an airtight container in the fridge for up to 3 days. The pasta may soak up some sauce overnight, but it will still taste creamy.
• Reheating: warm individual portions in the microwave until heated through. To revive that fresh-from-the-oven feel, reheat a larger portion covered in a 350°F (175°C) oven for about 15 minutes, then uncover for the last 5 minutes to crisp the top again.

What To Serve With Creamy Chicken Pasta Casserole

A simple arugula salad with a sharp lemon vinaigrette cuts right through the richness of the cheese sauce. Warm garlic bread on the side is never a bad idea either, especially for mopping up any extra sauce left on the plate.

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking my own?

Yes, that is a great shortcut. Shred enough to reach 2 cups, which is usually a large breast and a thigh.

Can I make this casserole ahead of time?

Yes. Assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the bake time since it will be cold going into the oven.

Can I freeze this casserole?

Absolutely. Wrap the assembled, unbaked casserole tightly in a layer of plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding a few extra minutes if needed.

What can I use instead of broccoli?

Cauliflower florets work just as well, or you can fold in a cup of thawed frozen peas. Sautéed spinach is another good option, just make sure to squeeze out excess moisture before adding it.

Creamy Chicken Pasta Casserole Recipe

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 8 oz uncooked penne pasta
• 2 cups cooked, shredded chicken
• 3 cups small broccoli florets
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup low-sodium chicken broth
• 3 oz cream cheese, cubed and softened
• 1 1/2 cups shredded low-moisture mozzarella, divided
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika (optional)

Method

 

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Boil pasta in salted water until al dente, about 8 minutes. Drain. Meanwhile, steam broccoli until bright green and just tender, about 3 minutes. Shred chicken and set everything aside.
2. Melt butter in a large saucepan over medium heat. Cook onion until soft, about 4 minutes, then add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Slowly whisk in milk and broth, bring to a simmer, and cook until thickened, 2 to 3 minutes. Reduce heat to low, stir in cream cheese, 1 cup mozzarella, Parmesan, salt, pepper, and paprika until smooth.
3. Toss the pasta, chicken, and broccoli with the sauce in a large bowl until well coated. Spread into the prepared dish and top with the remaining 1/2 cup mozzarella.
4. Bake uncovered for 20 minutes until bubbly and lightly golden on top. If desired, broil for 2 to 3 minutes for a crisp top. Let rest 5 minutes, then serve hot.

Notes

Let the casserole rest for 5 minutes after baking so the sauce sets up a bit. This helps each scoop hold its shape on the plate. Rotisserie chicken works wonderfully here and saves time.