Description
This creamy baked chicken broccoli pasta casserole is the ultimate comfort food, featuring tender chicken, al dente pasta, and vibrant broccoli all enveloped in a rich, cheesy sauce. Perfect for weeknight dinners or family gatherings.
Ingredients
Scale
- 12 oz (340g) rotini or penne pasta
- 2 cups cooked chicken breast, shredded or cubed
- 3 cups fresh broccoli florets
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup panko breadcrumbs (for topping)
- 2 tbsp unsalted butter, melted (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the pasta according to package instructions until al dente. Add broccoli florets during the last 3 minutes of cooking. Drain well and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened, about 3-4 minutes.
- Sprinkle flour over the onion mixture and stir to coat. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in milk and chicken broth. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
- Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Reduce heat to low and whisk in cheddar cheese and Parmesan until fully melted and smooth.
- Remove from heat and stir in sour cream until well combined.
- In a large bowl, combine cooked pasta and broccoli with the shredded chicken. Pour the creamy sauce over the top and toss to coat everything evenly.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, mix panko breadcrumbs with melted butter until the crumbs are coated. Sprinkle over the casserole.
- Bake in the preheated oven for 20-25 minutes, until bubbly and golden brown on top.
- Let rest for 5 minutes, garnish with chopped parsley, and serve warm.
Notes
To make it a one-dish meal, add some cooked bacon or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Calories: 680 kcal
- Sugar: 8 g
- Fat: 32 g
- Carbohydrates: 58 g
- Protein: 38 g