Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Difficulty Level: Easy
Recipe Intensity: Beginner-Friendly
Servings: 6 servings
Ingredients
- 12 ounces (340g) penne pasta
- 2 cups cooked chicken breast, shredded or diced
- 3 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 cups shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
- 1 cup mozzarella cheese
- ½ cup breadcrumbs
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Equipment Needed
- Large pot
- Colander
- Medium saucepan
- Whisk
- Mixing spoon
- 9×13-inch baking dish
- Measuring cups and spoons
Instructions
Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. The pasta should be slightly firm because it will continue cooking in the oven.
Drain the pasta and set aside.
Step 2: Cook the Broccoli
While the pasta is cooking, add the broccoli florets to boiling water for 2 to 3 minutes until bright green and slightly tender.
Drain immediately and rinse under cold water to stop the cooking process. Set aside.
Step 3: Make the Creamy Cheese Sauce
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute, stirring continuously to form a smooth roux.
Gradually pour in the milk and chicken broth while whisking constantly. Continue cooking until the sauce thickens, about 4 to 5 minutes.
Add garlic powder, onion powder, salt, and black pepper. Stir well.
Reduce the heat to low and add 1½ cups of cheddar cheese and all of the Parmesan cheese. Stir until completely melted and smooth.
Step 4: Combine the Ingredients
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and cheese sauce. Stir gently until everything is evenly coated.
Transfer the mixture to a lightly greased 9×13-inch baking dish.
Step 5: Add the Topping
Sprinkle the remaining cheddar cheese and mozzarella cheese evenly over the top.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the cheese layer.
Step 6: Bake
Place the baking dish in the preheated oven.
Bake for 25 to 30 minutes, or until the top is golden brown and the cheese is bubbling around the edges.
For an extra crispy topping, broil for 2 to 3 minutes at the end of baking time.
Step 7: Rest and Serve
Remove the pasta bake from the oven and allow it to rest for 5 minutes before serving.
Garnish with fresh parsley if desired.
Serve warm and enjoy.
Chef’s Tips
- Use rotisserie chicken for a quick and convenient option.
- Add mushrooms, spinach, or bell peppers for extra vegetables.
- For a richer flavor, substitute half of the milk with heavy cream.
- Sharp cheddar cheese provides the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make-Ahead Instructions
You can assemble the entire casserole up to 24 hours in advance. Cover tightly and refrigerate until ready to bake.
When baking from chilled, add an extra 10 minutes to the baking time.
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave for 2 to 3 minutes or warm the entire casserole in a 350°F (175°C) oven until heated through.
Nutrition Information
Per Serving (Approximate):
- Calories: 520
- Protein: 35g
- Carbohydrates: 40g
- Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 720mg
- Fiber: 4g
- Sugar: 6g
- Calcium: 350mg
- Iron: 2mg