Imagine a hearty, flavor-packed meal that comes together with minimal effort and leaves you with just one pan to wash. This isn’t a dream – it’s our One-Pan Chicken and Broccoli Pasta Bake! This recipe delivers exceptional flavor, a wonderfully creamy texture, and ultimate comfort in every bite, all while simplifying your dinner routine. It’s the perfect solution for busy weeknights when you crave something satisfying and homemade but don’t want to spend hours in the kitchen.

What sets this chicken and broccoli pasta bake apart is its ingenious one-pan method. From browning the chicken to cooking the pasta right in the sauce, every step happens in a single dish. This means less time fussing over multiple pots and pans, and more time to relax and savor your delicious creation. The tender chicken thigh pieces are infused with rich flavors, while generous amounts of broccoli and sun-dried tomatoes add a burst of freshness and umami, proving that comfort food can indeed be packed with wholesome goodness.

But let’s talk about that sauce. Forget dry, clumpy pasta bakes! This recipe features an incredibly creamy, luxurious sauce that coats every piece of pasta and chicken, making each mouthful a pure delight. The combination of rich cheeses bubbling on top adds an irresistible golden crust and gooey texture that makes this dish truly unforgettable. Whether you’re feeding a family or looking for a fantastic meal prep option, this creamy chicken and broccoli pasta bake is guaranteed to become a cherished addition to your recipe collection. You might also love our Creamy Chicken Pesto Pasta Bake for another easy and flavorful meal idea!

Ingredients Spotlight

One of the many reasons to adore this chicken, broccoli, and pasta bake is its reliance on simple, everyday ingredients you likely already have on hand or can easily find at any grocery store. We’re talking about pantry staples like dried pasta, succulent chicken thighs, flavorful cheese, rich stock, aromatic onion, and pungent garlic. Using frozen broccoli florets is a smart shortcut, offering a wealth of nutritious vegetables without the need for time-consuming chopping or blanching.

Let’s take a closer look at the key components that make this dish shine:

• Chicken Thighs: We highly recommend boneless, skinless chicken thighs for their incredible flavor and moist, tender texture, even after baking. They are much less prone to drying out than chicken breast. If you prefer, chicken breast can be used, but consider cutting it into slightly larger chunks to help retain moisture. For an even quicker meal, pre-cooked shredded chicken, such as from a rotisserie chicken, works wonderfully; simply add it after the onions have softened.
• Onion and Garlic: This dynamic duo forms the aromatic foundation of our dish. Sautéing them properly releases their sweet and savory notes, building a deep layer of flavor that permeates the entire pasta bake. Don’t skip these!
• Chicken Stock: The backbone of our creamy sauce. We opt for a low-sodium chicken stock or broth to control the overall saltiness, allowing the other flavors to shine. Vegetable stock is an excellent alternative if you prefer.
• Fresh Thyme: Earthy, subtly peppery, and incredibly aromatic, fresh thyme leaves impart a comforting and sophisticated flavor that perfectly complements the chicken and vegetables. While fresh is best, a good quality dried thyme (use less) can also work.
• Dried Pasta: The choice of pasta shape is crucial for a great pasta bake. Look for chunky, sturdy shapes that can stand up to baking and hold onto that luscious sauce. Rigatoncini (a thinner rigatoni) and penne are ideal, as are casarecce, spiral, or fusilli pasta. Their ridges and hollows are perfect for catching all the creamy goodness.
• Heavy Cream: This is where the magic of the “creamy” aspect comes in. Thickened cream or heavy cream creates an unbelievably rich, smooth, and decadent sauce that ensures your pasta bake is never dry. Cooking cream is also a suitable option.
• Sun-Dried Tomatoes: These concentrated little gems are flavor powerhouses, offering a delightful balance of sweet and tangy notes with a deep umami punch. They add a vibrant burst of color and a sophisticated twist to the dish. If sun-dried tomatoes aren’t to your taste, feel free to omit them or substitute with finely chopped roasted red peppers or even briny pitted olives for a different flavor profile.
• Frozen Broccoli Florets: For maximum convenience without compromising on nutrition or taste, frozen broccoli florets are your best friend. They are pre-blanched, meaning they cook perfectly in the oven without becoming mushy, adding essential vitamins and a pop of green to your meal.
• Cheese: We employ a delightful combination of cheeses for the ultimate cheesy experience. Cheddar cheese provides a sharp, rich flavor, while mozzarella cheese delivers that signature gooey, stretchy texture everyone loves. If you only use cheddar, consider reducing the amount to about 1 ½ cups to avoid overpowering the dish, as mozzarella is milder. Shredded Parmesan cheese can also be swapped for cheddar (about ¾ cup) for a saltier, nuttier note.

How to Make This One-Pan Wonder

You’ll be amazed at the sheer simplicity of preparing this chicken, broccoli, and pasta bake. The beauty of this recipe lies in its “set it and forget it” nature, as the oven does most of the heavy lifting. There’s no need to pre-boil the pasta, which saves a significant amount of time and effort. Once the initial browning of the chicken and softening of the onions are complete, everything else cooks together in the pan, absorbing all the wonderful flavors.

The process is straightforward: first, you’ll build a flavorful base on the stovetop, then the uncooked pasta joins the mix with stock and bakes in the oven. Partway through, you’ll briefly remove the pan to stir in the cream, broccoli, tomatoes, and a generous layer of cheese before returning it to the oven to finish baking to golden perfection. While it requires a bit more active time than a typical 30-minute weeknight meal, its ease makes it a fantastic choice for a relaxed weekend dinner or even a slightly less hectic weeknight.

Choosing the Right Pan: For this one-pan delight, you’ll need a deep, oven-safe pan. A braising pan or a Dutch oven are ideal choices, as they are deep enough to accommodate all the ingredients without overflowing. If you don’t have a suitable oven-safe pan, you can still make this recipe! Simply cook the chicken and onion mixture in a regular skillet, then transfer it to a large casserole dish (approximately 9×13 inches) for the baking steps.

1. Brown the Chicken

Begin by heating a tablespoon of the oil from your sun-dried tomatoes (or olive oil if your tomatoes aren’t oil-packed) in your deep, oven-safe pan over medium-high heat. Add your chopped chicken thighs and cook, stirring occasionally, for 5-6 minutes until they are beautifully golden brown and mostly cooked through. This browning step is crucial as it creates rich, caramelized flavors that will enhance the entire dish. Don’t rush this part; those golden bits are pure flavor!

2. Add the Aromatics

Once the chicken is browned, reduce the heat to medium. Add the chopped onion and minced garlic to the pan. Sauté them for 3-4 minutes, stirring until the onion softens and becomes translucent, and the garlic releases its fragrant aroma. This step infuses the dish with a foundational layer of savory goodness.

3. Simmer the Stock

Pour in the chicken stock, add the fresh thyme leaves, and season with salt. Increase the heat to high and bring the mixture to a gentle boil. As soon as you see bubbles forming, indicating it’s just come to a boil, you’re ready for the next step. Avoid boiling for too long to prevent excessive evaporation of the liquid, which is essential for cooking the pasta.

4. Add the Pasta and Initial Bake

Stir the dried pasta into the hot stock mixture, ensuring it’s mostly submerged. Cover the pan tightly with a lid or aluminum foil. Transfer the pan to your preheated oven (180C / 160C fan forced / 350F) and bake for 30 minutes. This is the magic part – the pasta cooks directly in the flavorful stock, absorbing all the delicious liquid and softening beautifully. After this first bake, you’ll notice some of the pasta pieces standing upright or exposed; these bits will develop a delightful crispiness by the end, adding a wonderful textural contrast.

5. Add the Remaining Ingredients and Final Bake

Carefully remove the pan from the oven. Take off the lid or foil and give the pasta a good stir. Now, incorporate the heavy cream, the vibrant sun-dried tomatoes, and the frozen broccoli florets, along with a dash of black pepper to taste. Stir everything together gently until well combined. Finally, generously scatter the grated cheddar and mozzarella cheeses evenly over the top of the pasta bake. Return the uncovered pan to the oven for another 20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown, and the sauce is creamy and thick. The final bake allows the broccoli to cook through and the cheese to form an irresistible crust.

Expert Tips for the Perfect Bake

Achieving the best results with your one-pan chicken and broccoli pasta bake is simple with a few insider tips:

• Choose the Right Pasta: As mentioned, chunky pasta shapes like penne, rigatoncini, fusilli, spiral, or casarecce are your best bet. Their robust structure prevents them from becoming mushy during the long bake, and their nooks and crannies are perfect for clinging to the creamy sauce.
• Bronze-Cut Pasta Advantage: If you can find it, opt for bronze-cut pasta. This type of pasta has a rough, porous surface that allows sauces to adhere much better than smooth pasta, resulting in a more flavorful bite every time.
• Mind the Stock: When bringing the stock to a boil before adding the pasta, be careful not to boil it for too long. Excessive boiling can lead to too much liquid evaporating, leaving insufficient liquid for the pasta to cook thoroughly in the oven. A gentle boil is all you need.
• Pan Power: A high-quality cast iron and enamel braiser pan or a good Dutch oven truly makes a difference. These pans distribute heat evenly and maintain a consistent temperature, which is key for a perfectly cooked pasta bake. Ensure your chosen pan is deep enough to prevent any overflow.
• Don’t Skimp on the Thyme: While the recipe specifies fresh thyme, remember that its earthy notes are vital for the dish’s overall warmth. If using dried thyme, remember to use about one-third of the amount of fresh thyme (e.g., 2 teaspoons dried for 2 tablespoons fresh) as its flavor is more concentrated.
• Partial Thawing for Broccoli: For optimal texture, aim to have your frozen broccoli florets partially thawed before adding them to the pasta bake. Simply taking them out of the freezer at the very beginning of your prep time is usually enough to achieve this. This prevents them from cooling down the entire dish too much and ensures they cook evenly.

Creative Variations and Substitutions

This recipe is incredibly versatile, allowing you to tailor it to your preferences or what you have on hand. Don’t be afraid to experiment!

• Sun-Dried Tomato Alternatives: If you’re not a fan of sun-dried tomatoes, simply leave them out. Alternatively, you can swap them for something else that adds a unique flavor. Roughly chopped roasted red peppers will offer a sweet and smoky note, while pitted black or green olives will introduce a briny, Mediterranean touch. Each will create a slightly different, but equally delicious, experience.
• Rotisserie Chicken for Speed: Short on time? Utilize about 2 ½ to 3 cups of shredded rotisserie chicken. Add it to the pan after the onions have softened, just before the stock, saving you the step of browning raw chicken. This is a fantastic shortcut for truly busy evenings.
• Vegetarian Option: Easily transform this into a vegetarian delight by swapping the chicken for about 2 cups of frozen cauliflower florets. Ensure you also switch the chicken stock to vegetable stock. The cauliflower bakes beautifully, soaking up the creamy sauce.
• Vegan Adaptation: To make this dish fully vegan, follow the vegetarian modifications (cauliflower and vegetable stock) and replace the heavy cream with a plant-based cooking cream (such as oat or cashew-based cream). You’ll also need to use your favorite vegan shredded cheese for the topping.
• Make it Lighter: If you’re looking to reduce the richness, you can swap the heavy cream for whole milk. To achieve a similar creamy consistency, mix 1 ½ tablespoons of plain all-purpose flour into a little milk to form a smooth slurry, then top it up to one cup with milk before adding to the dish. While it won’t be as intensely rich or silky as with heavy cream, it still yields a delicious and satisfying result that’s notably lighter.
• Add More Veggies: Feel free to toss in other quick-cooking vegetables during the last baking stage. Spinach, chopped mushrooms, or frozen peas would all be excellent additions.
• Spice it Up: For a little kick, add a pinch of red pepper flakes with the garlic and onion, or a dash of smoked paprika for an extra layer of flavor.
• Different Cheeses: Experiment with other cheese combinations! A mix of provolone and fontina could offer a different gooey texture, or a sprinkle of Parmesan on top for a sharp, salty finish.

Storage and Reheating Leftovers

If you’re fortunate enough to have leftovers (it’s hard to resist finishing it all!), this chicken and broccoli pasta bake stores and reheats quite well, making it excellent for meal prep.

Storage: Allow the pasta bake to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Proper cooling and sealing are important to maintain freshness and prevent bacterial growth.

Reheating: While it reheats admirably, the pasta can absorb a lot of the sauce as it sits, potentially making it a bit drier. To counteract this, we recommend adding a small splash or drizzle of fresh cream, milk, or even a bit of chicken stock over your serving before reheating. This will help restore its creamy consistency. You can reheat individual portions:

• In the Microwave: This is the quickest method. Place a serving in a microwave-safe dish, add a splash of liquid, cover loosely, and heat for 1-2 minutes, stirring halfway through, until thoroughly hot.
• In the Oven: For larger portions or to retain some of that lovely crispy topping, preheat your oven to 160°C (325°F). Place the pasta bake in an oven-safe dish, add a splash of liquid and cover with foil. Bake for 15-20 minutes, or until heated through. Uncover for the last few minutes if you want to crisp up the cheese.
• On the Stovetop: Heat a skillet over medium-low heat. Add your serving with a splash of liquid and stir frequently until warmed through. This method is great for single servings and allows you to adjust the creaminess as you go.

Freezing: This dish doesn’t tend to freeze particularly well. The pasta continues to absorb liquid, and upon thawing and reheating, it can become overly soft or mushy, and the sauce may separate. For best quality, it’s best enjoyed fresh or from the refrigerator within a few days.

More Comfort Food Recipes You’ll Love

If you’re a fan of comforting, easy dinners, then you’re in the right place! Here are a few more delicious recipes to add to your rotation:

⭐⭐⭐⭐⭐
Did you try this irresistible one-pan chicken and broccoli pasta bake recipe? Your feedback is incredibly valuable! Please consider leaving a rating and comment below the recipe.

Hungry for more? Subscribe to our newsletter for free recipes delivered straight to your inbox. Also, connect with us on Facebook, Pinterest, and Instagram for daily inspiration!

One Pan Chicken and Broccoli Pasta Bake

Yield: 5-6 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This one-pan chicken and broccoli pasta bake boasts incredible flavor and is remarkably easy to prepare. It’s creamy, comforting, and best of all, requires only one pan for cleanup.

Ingredients

• 1 medium brown onion, coarsely chopped
• 3 garlic cloves, minced
• 500 g (1lb 2oz) skinless, boneless chicken thigh, roughly chopped
• 3 ½ cups (875ml) chicken stock
• 2 tablespoons fresh thyme leaves (Note 4)
• 1 teaspoon salt
• 350 g (4 cups) dried penne or rigatoncini pasta
• 1 cup (250ml) thickened cream (heavy cream)
• ½ cup (90g drained) drained sun-dried tomatoes in oil, roughly chopped
• 500 g (1lb 2oz) frozen broccoli florets, half-thawed (Note 3)
• 1 cup (100g/3 ½oz) grated cheddar cheese
• 1 cup (100g/3 ½oz) grated mozzarella

For best results, always weigh ingredients where a weight is provided.

Equipment

• Braiser or other oven-safe deep pan

Instructions

1. Preheat the oven to 180°C (160°C fan forced) / 350°F.
2. Heat 1 tablespoon of oil from the sun-dried tomatoes (or olive oil if your tomatoes are not in oil) in a deep oven-safe pan over medium-high heat. Cook the chicken for 5-6 minutes until cooked and parts are turning golden.
3. Reduce the stove to medium heat and add the onion and garlic. Cook for 3-4 minutes until softened and fragrant.
4. Add the stock, thyme, and salt. Bring the mixture just to a boil, then add the dry pasta and mix well to ensure the pasta is submerged.
5. Cover the pan tightly with a lid or foil and bake for 30 minutes.
6. Remove the lid. Stir in the cream, sun-dried tomatoes, and broccoli florets. Add a little black pepper to taste. Scatter the combined cheeses evenly over the top and bake, uncovered, for another 20 minutes, or until the cheese is golden and bubbly.
7. Serve hot and enjoy! We encourage you to leave a comment & rating below. Your feedback is greatly appreciated and helpful to other home cooks.

Notes

1. Tablespoons: This recipe uses a standard Australian 20ml tablespoon (equal to 4 teaspoons). Please check your measuring spoons to ensure accuracy.
2. You’ll need to use a deep, oven-safe pan such as a braising pan or a Dutch oven. Ensure it’s deep enough to hold all ingredients. If you don’t have one, cook the chicken and onion mixture in a regular pan, then transfer it to a 9×13 inch baking dish for step 4 onwards.
3. To partly thaw the broccoli: Simply take the frozen broccoli florets out of the freezer at the very beginning of your recipe preparation. By the time they’re needed in step 5, they should be sufficiently thawed.
4. Fresh Thyme: Fresh thyme provides the best flavor. If using dried thyme, reduce the amount to 2 teaspoons.
5. Nutrition details are approximate only and derived from an online calculator. The specific brands and quantities of ingredients you use may cause variations.

Calories: 837 kcal

Author: Marie Roffey

Course: Dinner

Cuisine: American, Australian, Italian

Have you tried this recipe?

Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.