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baked chicken and broccoli pasta in a white dish after baking with a spoon inside the dish

Baked Chicken and Broccoli Pasta

5 from 6 votes
Created by Mariam Ezzeddine
Easy, creamy, and delicious this Baked Chicken and Broccoli Pasta is packed with flavors that your whole family will love. Made in under an hour in the oven, you’ll love how simple this recipe comes together for those busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Pasta
Cuisine American
Servings 4 servings
servings

Ingredients

  • 2 cups dry pasta any kind, cook al dente
  • 2 cups fresh broccoli cut into florets
  • 1 lb chicken tenders cut into cubes
  • 2 tbsp olive oil
  • 1 cup chicken broth low sodium
  • 2 cups half and half
  • 8 oz. cream cheese cut into cubes
  • 2 cups mozzarella cheese shredded, divided into 2
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp red chili flakes for garnishing
  • shredded parmesan cheese for garnishing

Chicken

  • ½ tsp Italian seasonings
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  • Preheat the oven to 350 degree F. Grease a 9X13 baking dish with oil and keep it aside.
  • Cook the pasta according to the package instructions and add the broccoli florets before 2 minutes and drain the pasta along with the broccoli and keep it aside.
  • Season the chicken pieces with Italian seasonings, garlic powder, black pepper and salt.
  • Heat a cast iron pot on a medium flame with oil, add the chicken pieces and cook for 4-5 minutes.
  • Stir in the chicken broth, seasonings, half and half and cream cheese and cook for 3-5 minutes until the cream cheese melts.
  • Add 1 cup mozzarella cheese and allow it to melt and thicken. Remove the pot from the heat and fold in the cooked pasta and broccoli. Mix it gently until everything comes together.
  • Transfer the pasta to the prepared baking dish, top the pasta with the remaining mozzarella cheese. Cover the baking dish with foil and bake for 15 minutes.
  • After 15 minutes remove the foil and bake for 10 minutes.
  • Once baked through, garnish the baked chicken pasta with red chili flakes and serve it while it is warm.

Notes

  • You can use any small shaped pasta. You can even use whole wheat or gluten-free pasta if you prefer.
  • When cooking the pasta, use enough water so once the pasta begins to expand, there will still be plenty of room for the noodles to move freely. 
  • As soon as you drop the pasta in the water, stir it so the pasta doesn’t stick.
  • Be sure to use full fat cream cheese and not the spreadable cheese from a tub.
  • You can check the doneness of the chicken by using a meat thermometer. Stick the thermometer into the thickest part of the chicken, if it reads 160F then it’s ready.

Nutrition

Calories: 719kcal | Carbohydrates: 38g | Protein: 56g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1551mg | Potassium: 1067mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1236IU | Vitamin C: 43mg | Calcium: 653mg | Iron: 2mg
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