One-Pan Chicken and Broccoli Pasta Bake for Quick Dinners

A hearty one-pan chicken and broccoli pasta bake loaded with tender broccoli, shredded chicken, and melty cheese—made in a single skillet for minimal dishes and maximum comfort. Ready in about 35 minutes, this simple, cozy casserole is perfect for busy weeknights or whenever you want an easy, satisfying meal.

If life is hectic and you need dinner without fuss, this recipe is for you. No elaborate prep—no julienning or roasting—just straightforward cooking. Everything, including the pasta, cooks in a large skillet, then the dish finishes in the oven until bubbly and golden. I usually use leftover shredded chicken, but a store-bought rotisserie chicken works just as well.

It’s quick, comforting, and cheesy—ready in about 35 minutes. Less cleanup, big flavor, and everyone around the table will be happy.

Why you’ll love it

• One-pan recipe: everything cooks in a single skillet for minimal cleanup.
• Thick, cheesy sauce with tender-crisp broccoli, satisfying pasta, and lean protein.
• Family-friendly—kids and adults both tend to go back for seconds.
• Made from pantry staples and simple ingredients you likely already have.

Ingredients

• Shredded chicken – Great for using leftovers; rotisserie chicken works well if you don’t have prepped chicken.
• Broccoli florets – Use smaller florets so they mix easily into the pasta; precut or home-cut both work.
• Shredded cheese – For the sauce and topping. An Italian cheese blend works well, but any shredded cheese melts nicely.
• Onion & garlic – Provide essential flavor and depth.
• Chicken broth – Cooks the pasta and forms the base of the sauce; vegetable broth is an easy substitute.
• Whole milk – Adds creaminess; you can use whatever milk you have on hand.
• Flour – Thickens the milk-broth mixture; use a gluten-free flour blend if needed.
• Kosher salt – Important for seasoning; if using table salt, reduce the amount by half.

How to Make it

This cheesy chicken and broccoli pasta bake is straightforward. Preheat your oven to 350°F (175°C).

Sauté aromatics: In a large nonstick skillet over medium heat, melt the butter. Add the diced onion and minced garlic and sweat for 2–3 minutes until the onion is soft and translucent.

Add liquids: Pour in the chicken broth, whole milk, and add the salt. Turn the heat to medium-high and bring the mixture to a gentle simmer.

Cook the pasta: Add the pasta shells, reduce heat to medium, and spread the pasta so it’s submerged in the liquid. Simmer until the pasta is just shy of al dente; it will finish cooking in the oven.

Add broccoli: Stir in the broccoli florets so they heat through with the pasta.

Make the cheese sauce: Sprinkle in the flour and stir to incorporate. Add the shredded cheese and stir until the cheese melts into a smooth sauce coating the pasta and broccoli.

Add the chicken: Remove the pan from the heat and fold in the shredded chicken until evenly distributed.

Top with cheese: Add additional shredded cheese over the top for a golden finish.

Bake and broil: Place the skillet in the oven and bake for 5 minutes. Turn the oven to broil and watch closely until the cheese develops golden brown spots—this usually takes less than a minute, so don’t walk away.

Serve: Remove from the oven, let it sit briefly, then serve hot.

Recipe Tips

• Choose any short pasta: Shells, penne, rotini, or elbows all work—cook the pasta until just al dente to avoid a mushy texture after baking.
• Use oven mitts: The skillet handle gets hot—protect your hands when moving it to and from the oven.
• Watch the broiler: The cheese browns quickly under the broiler. Keep an eye on it so it doesn’t burn.

Variations

• Pasta: Swap in penne, rotini, fusilli, or a higher-protein pasta like chickpea pasta. If using gluten-free pasta, monitor cooking closely since it can become gummy if overcooked.
• Veggies: Add baby spinach, frozen peas, corn, cauliflower, or diced bell peppers to vary texture and color.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in the microwave until warmed through or in the oven at 300°F (150°C) until heated.

FAQs

More Easy Dinner Recipes

• Cowboy Soup
• Easy Homestyle Chili
• Simple Grilled Chicken Salad
• Easy Gluten-Free Meatballs