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Chicken Pasta Casserole

Creamy Chicken Pasta Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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 9x13-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.