One Pan Chicken Broccoli Cheddar Pasta Bake
Ingredients
Method
- Preheat your oven to 375°F. Bring a large pot of generously salted water to a rolling boil.
- Add the pasta and cook for 1 minute less than the package directions. Three minutes before the pasta is done, stir in the broccoli florets.
- Drain the pasta and broccoli in a colander, rinse briefly with cool water, and set aside.
- In a large, lightly oiled skillet over medium-high heat, cook the chicken chunks until golden and cooked through, about 5 to 7 minutes. The internal temperature should reach 165°F.
- In a small bowl, whisk together the cream of chicken soup, sour cream, milk, Dijon mustard, onion powder, garlic powder, salt, and black pepper until smooth.
- Return the drained pasta and broccoli to the large pot (off the heat) and add the cooked chicken. Pour the sauce over everything and toss gently to coat evenly.
- Lightly grease a 9x13-inch baking dish. Spread half of the pasta mixture in the dish and sprinkle with half of the cheese blend and cheddar. Repeat with the remaining pasta mixture and cheeses.
- Bake uncovered for 15 to 20 minutes, until hot and bubbly. For a golden cheese crust, switch the oven to broil for 2 to 3 minutes, watching carefully so it doesn't burn. (Do not use glass under the broiler.) Let the dish rest for 5 minutes before serving.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This One Pan Chicken Broccoli Cheddar Pasta Bake
You know that 5pm dread? When you’re staring into the fridge, the kids are hungry, and you just can’t face a sink full of dishes? Yeah, I’ve been there too. This one pan chicken broccoli cheddar pasta bake is my secret weapon for those nights. It’s creamy, it’s cheesy, and it comes together in one single dish. Minimal cleanup, maximum comfort.
I promise, this isn’t one of those recipes that looks good on paper but turns into a gluey mess. The pasta stays perfectly al dente, the chicken stays tender, and that cheddar cheese sauce? It coats every single piece. Plus, it’s a great way to sneak some greens past picky eaters. My kids gobble this up without a single complaint.
And honestly? The best part is pulling that pan out of the oven. The cheese is bubbly and golden, the smell fills your whole house, and you know dinner is done. No extra pots, no extra pans. Just one dish to wash. It’s a game changer for busy weeknights.
Key Ingredients
Let’s talk about what goes into this one pan chicken broccoli cheddar pasta bake. The ingredient list is short and sweet, and you probably have most of it in your kitchen already. Here’s what you need and why each one matters.
- Pasta (penne or rotini): Short, sturdy pasta shapes hold up best to the creamy sauce. Penne’s ridges catch every bit of that cheesy goodness. Rotini works great too. Avoid long pasta like spaghetti for this bake.
- Broccoli florets: Fresh broccoli adds a nice crunch and bright green color. Chop them into small, bite-size pieces so they cook evenly and blend into the dish. Kids won’t even notice them.
- Chicken fillet chunks: Boneless, skinless chicken pieces cook up fast in the skillet. Cut them into uniform chunks so they cook evenly. I promise, searing them first adds so much flavor.
- Cream of chicken soup: This is the shortcut that makes the sauce incredibly creamy without a complicated roux. It’s the backbone of the whole dish.
- Sour cream and whole milk: These two add richness and tang. The sour cream keeps the sauce from feeling too heavy, and the milk thins it out just enough to coat the pasta perfectly.
- Dijon mustard: Just a tablespoon adds a subtle kick that brightens the whole dish. Don’t skip it. It doesn’t taste like mustard, I swear.
- Shredded Italian cheese blend and cheddar: The Italian blend melts beautifully, and the cheddar adds that sharp, familiar flavor. Grate your own if you can. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
See? Nothing crazy. You can find all of this at your local Ralphs or Vons. And if you’re a Trader Joe’s fan, their shredded Italian blend is perfect here.
How to Make One Pan Chicken Broccoli Cheddar Pasta Bake
Alright, let’s get cooking. This one pan chicken broccoli cheddar pasta bake comes together in four simple stages. I’ll walk you through each one with some tips I’ve learned along the way. Once I forgot to add the pasta and had to rescue it. Still turned out amazing. So don’t stress.
Stage 1: Cook the pasta and broccoli. Bring a large pot of salted water to a rolling boil. Cook your pasta for one minute less than the package directions. That’s key. It’ll finish cooking in the oven. About three minutes before the pasta is done, toss in the broccoli florets. This way they cook together and you save a step. Drain everything, rinse with cool water, and set aside.
Stage 2: Sear the chicken. In a large, lightly oiled skillet over medium-high heat, cook the chicken chunks until they’re golden and cooked through. This takes about 5 to 7 minutes. You want that nice brown color on the outside. That’s flavor. The internal temperature should hit 165°F. I use an instant-read thermometer, but you can also cut into a piece to check. No pink, you’re good.
Stage 3: Make the sauce. While the chicken cooks, whisk together the cream of chicken soup, sour cream, milk, Dijon mustard, onion powder, garlic powder, salt, and pepper in a small bowl. It should be smooth and creamy. Taste it. Adjust the salt if you need to. This is your moment to get the seasoning right.
Stage 4: Assemble and bake. Return the drained pasta and broccoli to the large pot. Add the cooked chicken. Pour the sauce over everything and toss gently to coat. Spread half the mixture in a greased 9×13-inch baking dish. Sprinkle with half the cheese blend and cheddar. Repeat with the remaining pasta and cheeses. Bake uncovered at 375°F for 15 to 20 minutes, until hot and bubbly. For a golden crust, broil for 2 to 3 minutes. Watch it carefully. Let it rest for 5 minutes before serving.
Tips for the Best Results
I’ve made this one pan chicken broccoli cheddar pasta bake more times than I can count. Here are my best tips to make sure yours turns out perfect every single time.
- Grate your own cheese. I know it’s extra work, but it melts so much smoother. Pre-shredded cheese has cellulose that prevents it from melting into a silky sauce.
- Chop broccoli small. Bite-size pieces cook faster and blend into the dish. If you’re feeding picky eaters, chop them even smaller. They’ll never know.
- Don’t overcook the pasta. Cooking it one minute less than al dente is crucial. It will continue cooking in the oven. Overcooked pasta turns mushy in a bake.
- Let it rest. Those 5 minutes after baking are important. The sauce sets up, the flavors meld, and you won’t burn your mouth. I promise it’s worth the wait.
- Use fresh garlic and onion. The powder versions work great in a pinch, but if you have time, sauté some fresh minced garlic and diced onion before making the sauce. It adds depth.
Variations to Try
Your kitchen, your rules. This one pan chicken broccoli cheddar pasta bake is super flexible. Here are some ways to switch it up.
- Protein swaps: Use rotisserie chicken to save even more time. Or try cooked Italian sausage for a spicier kick. You can even leave the chicken out for a meatless version.
- Veggie additions: Toss in some cauliflower florets with the broccoli. Or fold in a handful of fresh spinach at the end for extra greens.
- Cheese changes: Swap the Italian blend for mozzarella or Monterey Jack. Want some heat? Use pepper jack instead of cheddar.
- Gluten-free option: Use brown rice pasta or your favorite gluten-free short pasta. Just adjust the cooking time according to the package.
- Make it a full meal: Serve with a big green salad and some garlic bread. It’s a complete dinner that everyone will love.
Storage and Reheating
Leftovers of this one pan chicken broccoli cheddar pasta bake are a gift. They reheat beautifully for lunch the next day. Here’s how to store and reheat them properly.
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk or water to the container, cover it, and microwave for 1 to 2 minutes, stirring halfway through. This keeps the sauce creamy. You can also reheat in the oven at 350°F for about 10 minutes.
For make-ahead, assemble the dish completely, cover it, and refrigerate for up to 2 days. Add about 10 minutes to the bake time. For freezing, use an aluminum pan, cover tightly, and freeze for up to 3 months. Bake covered for 15 to 20 minutes, then uncovered for 10 to 15 more. I don’t usually freeze this one because the sauce can split a little on reheating, but it still tastes great.
Frequently Asked Questions
I hope you love this one pan chicken broccoli cheddar pasta bake as much as my family does. It’s become our go-to for busy weeknights, potlucks, and even lazy Sundays. The best part? You get a delicious, comforting meal with just one pan to wash. That’s a win in my book.
Tag me when you make it. I love seeing your versions. And remember, your kitchen, your rules. Don’t be afraid to swap things around and make it your own. Happy cooking!
Source: Nutritional Information
