Chef Mitchell - Professional Chef
👨‍🍳 Professional Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary Institute Graduate

❤️ My Recipe Story

"This recipe was born from my need to create a wholesome, crowd-pleasing meal that could feed my family of six without breaking the bank. After countless experiments with cheese combinations and cooking techniques, I perfected this version that delivers restaurant-quality flavor with simple home cooking methods. It's become our go-to Sunday dinner, and I love how the leftovers taste even better the next day."

As a professional chef with over a decade of experience in both fine dining and family kitchens, I specialize in creating approachable recipes that deliver exceptional results. My culinary training combined with years of feeding my own family has taught me the art of balancing flavor, nutrition, and practicality in every dish I create.

View All Mitchell's Recipes →
Golden-brown chicken broccoli pasta bake in a white ceramic casserole dish, showing bubbling cheese sauce and perfectly cooked broccoli florets on top

Why This Chicken Broccoli Pasta Bake Works

The secret to this exceptional pasta bake lies in the perfectly balanced three-cheese sauce that coats every piece of pasta, chicken, and broccoli. By using sharp cheddar for flavor depth, mozzarella for that perfect melt, and Parmesan for a nutty finish, we create a sauce that's both rich and complex without being overwhelming.

The technique of cooking each component separately before combining ensures that nothing gets overcooked or mushy. The chicken stays tender and juicy, the broccoli maintains its vibrant color and slight crunch, and the pasta holds its shape beautifully. This method also allows the flavors to meld together perfectly during the final baking stage.

💡 Professional Tip

Always undercook your pasta by 1-2 minutes when making pasta bakes, as it will continue cooking in the oven and absorb flavors from the sauce.

Frequently Asked Questions

Yes! Assemble the entire casserole up to 24 hours ahead, cover tightly with foil, and refrigerate. Add 10-15 minutes to the baking time if cooking from cold, and remove the foil for the last 10 minutes to achieve that golden top.

Absolutely! Turkey, ham, or even cooked ground beef work wonderfully. For vegetarian options, try mushrooms, chickpeas, or extra vegetables. Adjust cooking times accordingly and ensure any raw proteins are fully cooked before adding to the casserole.

The key is making your cheese sauce slightly thinner than you think it should be, as it will thicken during baking. Also, don't skip the cream in the sauce - it adds richness and prevents the sauce from breaking or becoming grainy.

Yes, but thaw and drain the frozen broccoli thoroughly first, and skip the steaming step. Frozen broccoli releases more water, so pat it dry with paper towels to prevent a watery casserole. Fresh broccoli gives better texture and color, but frozen works in a pinch.

The casserole is done when the edges are bubbling vigorously, the top is golden brown, and a knife inserted in the center comes out hot. The internal temperature should reach 165°F, and the sauce should look set, not liquidy.

This hearty pasta bake pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables. A light Caesar salad or simple mixed greens with vinaigrette helps cut through the richness. For wine, try a Chardonnay or light Pinot Noir.

Definitely! Bell peppers, mushrooms, spinach, or zucchini all work well. Add firmer vegetables like peppers with the broccoli, and fold in delicate greens like spinach just before baking. Keep the total vegetable amount similar to maintain the sauce-to-filling ratio.

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish covered with foil at 350°F for 20-25 minutes. Add a splash of milk if the sauce seems too thick after reheating.

Recipe Troubleshooting Guide

✅

Watery Casserole

Problem: The finished casserole has too much liquid pooling at the bottom.

Solution: This usually happens when vegetables release excess water. Always drain pasta thoroughly, pat vegetables dry, and make sure your cheese sauce is thick enough. If it happens, uncover and bake 10-15 minutes longer to evaporate excess moisture.

✅

Dry or Grainy Sauce

Problem: The cheese sauce breaks or becomes grainy during baking.

Solution: This occurs when the sauce gets too hot too quickly. Use low-fat dairy sparingly, don't overheat the sauce, and remove from heat before adding cheese. If it happens, whisk in a bit of warm milk to smooth it out.

✅

Overcooked Pasta

Problem: The pasta becomes mushy in the final dish.

Prevention: Always cook pasta 1-2 minutes less than package directions for pasta bakes. The pasta continues cooking in the oven and absorbs liquid from the sauce. If using a convection oven, reduce temperature by 25°F.

✅

Burnt Top

Problem: The top browns too quickly before the inside is heated through.

Recovery: Cover with foil if browning too fast, then remove for the last 5-10 minutes. Lower the oven rack position or reduce temperature by 25°F. Using a deeper dish can also help prevent over-browning.

✅

Uneven Heating

Problem: Some areas are hot while others are still cold.

Prevention: Ensure ingredients are evenly distributed and the casserole is spread evenly in the dish. Let it come to room temperature for 20 minutes before baking if it was refrigerated. Use a metal or ceramic dish for more even heat distribution.

✅

Flavor Balance

Too Sweet: If too sweet from the milk, add a pinch more salt and a squeeze of lemon juice to balance the flavors.

Too Salty: If too salty, add more unsalted dairy (milk or cream) and a bit more pasta to dilute the saltiness.

Bland: If bland, add more garlic, Italian seasoning, or a pinch of red pepper flakes. Fresh herbs like basil or parsley brighten the flavors.

Organized ingredients for chicken broccoli pasta bake including raw chicken, fresh broccoli, pasta, and various cheeses arranged on a marble countertop

Selecting the Best Ingredients

The quality of your ingredients directly impacts the final dish, so choose wisely. For the chicken, boneless, skinless thighs actually work better than breasts as they stay more tender and flavorful during the double cooking process. If using breasts, don't overcook them in the initial searing step.

Fresh broccoli makes a significant difference in both color and texture compared to frozen. Look for bright green florets with tight buds and firm stalks. For the cheese, buy blocks and grate them yourself - pre-shredded cheese contains anti-caking agents that can affect melting and create a less smooth sauce.

Essential Ingredient Notes

  • Pasta Shape: Choose shapes with ridges or tubes like penne, rigatoni, or shells that hold the sauce well and create the perfect bite every time.
  • Cheese Quality: Use freshly grated cheese for the smoothest sauce. Sharp cheddar adds depth, while mozzarella provides the perfect melt and stretch.
  • Dairy Selection: Whole milk and heavy cream create the richest sauce. Don't substitute with low-fat options as they can cause the sauce to break or become thin.
Step-by-step cooking process showing chicken being seared in a skillet and cheese sauce being whisked in a saucepan

Mastering the Cooking Technique

The key to this pasta bake's success lies in building layers of flavor through proper technique. Start by searing the chicken to develop a golden crust, which adds depth to the overall dish. Don't crowd the pan - cook in batches if necessary to ensure proper browning rather than steaming.

When making the cheese sauce, patience is crucial. Add the milk gradually while whisking constantly to prevent lumps, and keep the heat at medium to avoid scorching. The sauce should coat the back of a spoon before you add the cheese. Remove from heat before adding cheese to prevent it from becoming stringy or grainy.

The Perfect Cheese Sauce

Creating a smooth, creamy cheese sauce starts with a proper roux. Cook the butter and flour together for a full minute to eliminate the raw flour taste, then add liquid gradually while whisking. This creates the stable base that prevents your sauce from breaking during baking.

Creamy Chicken Broccoli Pasta Bake with Three Cheese Sauce

Prep 20 min
Cook 25 min
Serves 8 servings
Level Easy

📋 Ingredients

Proteins & Dairy

  • 3 tablespoons butter
    Use unsalted butter for better control of seasoning
  • 3 tablespoons all-purpose flour
    Creates the roux base for a smooth sauce
  • 2 cups whole milk
    Room temperature milk incorporates more smoothly
  • 1 cup heavy cream
    Adds richness and prevents sauce from breaking

Pasta & Vegetables

  • 1 pound penne pasta
    Cook 1-2 minutes less than package directions
  • 2 pounds boneless skinless chicken breasts, cubed
    Cut into uniform 1-inch pieces for even cooking
  • 4 cups fresh broccoli florets
    Keep florets uniform in size for even cooking
  • 1 cup sharp cheddar cheese, shredded
    Freshly grated melts better than pre-shredded

Instructions

  1. Step 1

    Preheat oven to 375°F. Cook penne pasta according to package directions until al dente. Drain and set aside.

  2. Step 2

    Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper, then cook for 6-8 minutes until golden and cooked through.

  3. Step 3

    Steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Drain and set aside.

Recipe Notes & Tips

Storage

Store covered in refrigerator for up to 4 days. Reheat covered at 350°F for 20-25 minutes, adding a splash of milk if needed to loosen the sauce.

Serving Suggestions

Serve with a crisp green salad and garlic bread. This rich dish pairs well with light, acidic sides that cut through the creamy sauce.

Variations

Try different cheese combinations, add mushrooms or bell peppers, or substitute cauliflower for broccoli. You can also use rotisserie chicken for quicker prep.