Cheesy Baked Chicken Broccoli Pasta was enjoyed by all!
My son is a huge fan of broccoli with cheese, I know seems kind of weird to have a kid who actually likes broccoli.
So I kind of designed this meal just for him, and he was thrilled!
Just about everything you see here is all you’ll need.
I keep Shredded Chicken for Meal Prep on hand most weeks and use it in dishes like this.
It’s a huge time saver on busy weeknights.
Here is how to make Cheesy Baked Chicken Broccoli Pasta
First boil salted water for the pasta.
Then cut a pound of broccoli into florets as the pasta is cooking.
For the pasta I picked rotini, but shells or penne would work great too.
When the pasta has 5 minutes left, just add the broccoli right into the boiling water with the pasta.
Why dirty an extra pan when they can just bubble away together in one pan, right?!
Then drain the pasta and broccoli and put it back into the same pot you boiled it in.
And add 2 Tbsps butter.
Once the butter is melted add in a jar of alfredo sauce, milk, and the cooked and shredded chicken.
And lots of yummy, shredded cheese!
Season with kosher salt and pepper as well.
Stir it all together and put in a 9×13 casserole dish.
Next top it with panko bread crumbs that have been mixed with melted butter and a little more cheese.
Then put it in a 375 degree oven for 20 to 25 minutes.
The topping of this Cheesy Baked Chicken Broccoli Casserole may have been my favorite part.
It added just the right amount of crunch! Plus the golden brown crust looks Ahhhhh-mazing 🙂
Seconds were had by everyone, and we even had some leftovers that were super good.
More recipes you might enjoy like Cheesy Baked Chicken Broccoli Pasta!
Cheesy Baked Chicken Broccoli Pasta
Cheesy Baked Chicken Broccoli Pasta is a great family friendly meal with just a few simple ingredients, easy to make and delicious!
- 1 pound rotini pasta (you could also use penne, shells, or bow tie)
- 1 pound broccoli cut into florets
- 3 Tbsps butter
- 1 pound cooked, shredded chicken
- 1 16 oz jar alfredo sauce
- 1/2 cup milk
- 8 oz block mild cheddar cheese shredded
- kosher salt, pepper
- 1/2 cup panko bread crumbs
Boil the pasta in salted water according to package directions. When the pasta has 5 minutes left add the broccoli florets. Strain the pasta and broccoli and return to the same pot.
Add 2 Tbsps of the butter and once melted add the cooked chicken, alfredo sauce, milk, and shredded cheese (save some cheese to top the casserole). Add kosher salt and pepper, then stir until evenly mixed.
Note: The cheese will start to melt but it's okay if it's not completely melted.
Melt the remaining 1 Tbsp butter and mix it with the panko bread crumbs. Top the casserole with the remaining cheese and the panko and butter crumbs. Bake in a 375 degree oven for 20 to 25 minutes.