Crispy Chicken Broccoli Pasta Bake Recipe delivers a beautiful blend of textures and flavors—think tender chicken, cheesy pasta, and crunchy topping—that makes dinner exciting and comforting all at once. If you’re looking for a dish that’s satisfying without being complicated, this one’s for you.

A white rectangular baking dish holds a baked pasta casserole with three visible layers. The bottom layer shows creamy white rotini pasta mixed with tender green broccoli pieces and light beige chicken chunks. The middle layer is covered with bright orange melted cheddar cheese that stretches over the pasta and broccoli. The top layer is sprinkled with golden crispy fried onions that add a crunchy texture. A silver spoon rests inside the dish, lifting a portion of the cheesy pasta and broccoli mix. The dish sits on a white marbled surface with a soft white cloth partially visible at the corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken Broccoli Pasta Bake Recipe
Top Tip
How to Serve Crispy Chicken Broccoli Pasta Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Broccoli Pasta Bake Recipe

Why You'll Love This Recipe

This Crispy Chicken Broccoli Pasta Bake Recipe has quickly become one of my go-to weeknight wonders. It’s one of those meals that looks impressive but requires minimal fuss. Plus, it packs in protein, veggies, and plenty of melty cheese—all baked into one cozy dish.

Perfectly balanced flavors: The sauce has a subtle kick from hot sauce and tang from Dijon that keep it interesting without overpowering.
Crispy and creamy combo: Crunchy fried onions on top contrast beautifully with tender pasta and chicken beneath.
One-pan plus oven ease: You cook the chicken and sauce in one skillet, then just bake everything together—easy cleanup, too!
Flexible and forgiving: You can swap pastas, cheeses, or seasonings to fit what’s in your fridge or your cravings.

Ingredients & Why They Work

Each ingredient in this pasta bake pulls double duty to create a layered flavor and texture experience. I’ve included some tips to help you choose the best versions and understand their roles in the dish.

Flat lay of boneless skinless chicken breasts cut into neat 1-inch cubes, a small pile of fresh broccoli florets, a portion of dry fusilli pasta, three whole uncracked brown eggs, a small white ceramic bowl filled with bright golden olive oil, a small white bowl containing a smooth pale yellow half and half, a small white bowl with clear to light brown chicken broth, a small white bowl holding a few minced fresh garlic cloves, a small white bowl of grated Parmesan cheese, a small white bowl filled with shredded sharp yellow cheddar cheese, and a small white bowl of crispy golden fried onions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Lean and quick to cook, it soaks up the Italian seasonings while staying juicy when seared just right.
Broccoli florets: Added to the pasta water near the end, so they stay crisp-tender—not mushy—and add a vibrant color pop.
Fusilli pasta: The spiral shape holds onto the creamy sauce beautifully, giving you flavor in every bite.
Cheddar cheese & Parmesan: Sharp cheddar melts into gooey goodness, while Parmesan adds a nutty richness and depth.
Butter and flour (for roux): Create the base for our luscious cheese sauce, thickening it perfectly without lumps.
White wine: Used to deglaze the pan, it adds acidity and complexity—you can substitute broth if you prefer non-alcoholic.
Hot sauce, Dijon, soy sauce, spices: These subtle flavor enhancers don’t scream but bring out the best in every component.
Crispy fried onions: The final crunchy topping that transforms this bake from ordinary to memorable.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Crispy Chicken Broccoli Pasta Bake Recipe depending on what’s in season or what we’re craving. It’s easy to swap ingredients, so don’t hesitate to make it your own.

Variation: Sometimes I add mushrooms or swap chicken for turkey breast to keep it interesting. One time, I used smoked gouda instead of cheddar, which was surprisingly delicious—all about that creamy melt and smoky flavor.
Dietary adaptations: Use gluten-free pasta and cornstarch in place of flour for a gluten-free version. Vegetable broth works well instead of chicken broth for a lighter option.
Vegan-friendly: Swap chicken with plant-based protein and use vegan cheese alternatives to transform this into a comforting plant-based bake.

Step-by-Step: How I Make Crispy Chicken Broccoli Pasta Bake Recipe

A white bowl filled with creamy pasta made of spiral rotini noodles in light yellow and orange colors, mixed with small bright green broccoli florets, and topped with light golden crispy fried onion strings. The sauce looks smooth and slightly thick, coating the pasta and broccoli evenly. The bowl sits on a white marbled textured surface with a soft white cloth nearby, and some green herbs slightly visible blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your sauce and ingredients

Start by mixing all your sauce ingredients in a large measuring cup—you want them ready to go once the roux is cooked. Meanwhile, cut your chicken into bite-sized cubes, pat dry so they brown nicely, and season generously with salt, pepper, and Italian seasoning.

Step 2: Sear the chicken

Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and sear until they develop a golden crust, about 3-4 minutes, stirring occasionally to ensure even cooking. Aim for cooked through but not overcooked, or they’ll dry out in the bake. Set aside once done.

Step 3: Cook pasta and broccoli

While your chicken rests, bring a large pot of salted water to a boil. Add fusilli pasta and cook for one minute less than package instructions for al dente texture. About 4 minutes before draining, toss in your broccoli florets to soften. Drain both together and set aside.

Step 4: Build the cheese sauce

In the skillet you cooked chicken in (yep, those browned bits add flavor!), pour in the white wine and simmer over medium heat, scraping the bottom with a spatula to loosen all that goodness. Let it reduce by half.

Next, add butter and minced garlic, cooking until fragrant about a minute. Stir in flour, cooking and stirring steadily for 2 minutes to form a smooth roux without lumps.

Gradually whisk in the pre-mixed sauce, bringing to a gentle boil before reducing to a simmer. This is when you sprinkle in your Parmesan and half the cheddar cheese, stirring until silky smooth—but try not to let the sauce boil to avoid grainy textures.

Step 5: Combine and bake

Mix the cooked pasta and broccoli into the sauce, folding in the seared chicken and any resting juices. Transfer everything into a lightly greased 9x13-inch baking dish if your skillet isn’t oven-safe.

Top with the remaining cheddar cheese, cover with foil, and bake at 350°F (175°C) for 15 minutes. Then, remove the foil and sprinkle crispy fried onions over the top before baking uncovered for another 8-10 minutes until golden and bubbly.

Serve hot and enjoy the combo of creamy, cheesy, tender, and crunchy textures.

Top Tip

I’ve made this Crispy Chicken Broccoli Pasta Bake Recipe a bunch of times, and here are some nuggets of wisdom to help you nail it each time.

Searing chicken properly: Pat your chicken dry—wet pieces steam instead of sear. Getting that golden crust locks in flavor and juiciness.
Don’t overboil pasta: Undercook slightly because it will finish cooking in the oven with the sauce. Otherwise, you risk mushy pasta.
Adding cheese slowly: Stir cheese in gradually off the heat or on very low to keep the sauce super smooth and avoid curdling.
Crunchy topping magic: Wait until after baking covered to add crispy fried onions so they don’t get soggy.

How to Serve Crispy Chicken Broccoli Pasta Bake Recipe

In a round white bowl, there are two main layers of food. The bottom layer is a creamy, light beige sauce that fills the bowl. On top of this sauce, there are two separate sections: one side has bright green broccoli florets with a fresh texture, and the other side is filled with pale yellow spiral pasta. The broccoli and pasta are arranged side by side, not mixed together. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of adding a fresh sprinkle of chopped parsley or basil right before serving—it brightens the dish and adds a pop of green. A little drizzle of extra virgin olive oil can also add a silky finish if you're feeling fancy.

Side Dishes

Since this bake is rich and filling, I like to keep sides simple: a crisp mixed green salad with a light lemon vinaigrette or some roasted carrots with honey pairs wonderfully without competing with the main dish.

Creative Ways to Present

For a special occasion, try assembling this bake in individual ramekins or mini cast iron skillets. It feels so cozy, and guests love the personal touch! You can also top with toasted breadcrumbs mixed with herbs for an extra crunch.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and store in the fridge for up to 3 days. Reheat gently to keep that creamy texture intact.

Freezing

I’ve frozen this pasta bake many times with great success. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve the best texture.

Reheating

To reheat, I either pop it in the oven at 325°F covered with foil or use the microwave on a low power/melt setting. This prevents the cheese sauce from separating and keeps everything creamy and delicious.

Frequently Asked Questions:

Can I use different types of pasta for this bake?

Absolutely! Fusilli works great because its spirals hold onto the sauce well, but you can also try penne, rigatoni, or cavatappi. Just adjust cooking times as needed.

What can I substitute for the white wine in the sauce?

If you prefer not to use wine, chicken broth is a perfect substitute. Non-alcoholic white wine also works well, adding acidity and flavor without alcohol.

How do I prevent the cheese sauce from becoming grainy?

The key is to avoid boiling the cheese sauce once the cheese is added. Stir gently over low heat to melt the cheese smoothly. Also, gradually add cheese instead of dumping it all in at once.

Can I prep this recipe ahead of time?

Yes! You can assemble the entire dish a day ahead, then refrigerate it covered. When ready, bake as directed, adding a few extra minutes if baked cold from the fridge.

Final Thoughts

This Crispy Chicken Broccoli Pasta Bake Recipe hits that sweet spot between effort and reward — easy enough for weeknights, yet special enough for company. I love how the melty cheese mingles with tender chicken and fresh broccoli, rounded out by those irresistible crispy onions on top. Give it a try, and I bet it’ll become a regular in your dinner rotation, just like it has in mine.