Chicken Broccoli Pasta Casserole

This creamy, cheesy Chicken Broccoli Pasta Casserole is made with tender rotini, savory rotisserie chicken, and fresh broccoli, ready in just 45 minutes. The rich cheese sauce bubbles up around the pasta edges while the buttery breadcrumb topping turns golden brown in the oven. I make this whenever I need a comforting meal that feeds a crowd without much fuss.

Why This Classic Works

Most casserole recipes rely heavily on condensed soup alone, but I found that adding a splash of sour cream brightens the flavor significantly. It cuts through the heaviness of the cheese and keeps the sauce smooth and velvety rather than gloopy. This small tweak transforms a standard pantry meal into something that tastes made from scratch.

I used to overcook the broccoli by boiling it for too long, so now I just toss it into the pasta water for the final two minutes. This keeps it bright green and crisp-tender, preventing it from turning into mush during the bake. The contrast between the soft pasta and the slight bite of the broccoli makes every forkful perfect.

Jump to Recipe

Chicken Broccoli Pasta Casserole Ingredients

For the Casserole

• 16 oz (450g) rotini or penne pasta
• 3 cups cooked chicken, diced (rotisserie works best)
• 4 cups fresh broccoli florets, cut into small bite-sized pieces
• 2 cans (10.5 oz each) cream of chicken soup
• 1 cup whole milk
• 1/2 cup sour cream
• 2 cups sharp cheddar cheese, shredded and divided
• 1/2 cup parmesan cheese, grated
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper

For the Topping

• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1 tbsp dried parsley (optional)

How To Make Chicken Broccoli Pasta Casserole

1. Cook Pasta and Veggies: Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions. Add the broccoli florets to the pot during the last 2 minutes of cooking. Drain everything well and set aside.
2. Make the Sauce: In a large mixing bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, pepper, half of the cheddar cheese, and all of the parmesan cheese until smooth.
3. Combine Ingredients: Add the cooked pasta, broccoli, and diced chicken to the bowl with the sauce. Stir gently until every piece of pasta is generously coated in the creamy mixture.
4. Assemble the Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and pour the pasta mixture in, spreading it into an even layer. Top with the remaining 1 cup of cheddar cheese.
5. Bake to Perfection: In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture over the cheese layer. Bake for 20-25 minutes until the cheese is bubbling and the topping is golden brown.

Recipe Tips

• Shred your own cheese: Pre-shredded cheese is coated with anti-caking agents that prevent it from melting smoothly. Grating a block of sharp cheddar yourself yields a much creamier sauce.
• Undercook the pasta: Since the pasta will continue to cook in the oven, drain it while it still has a firm bite (al dente). This prevents the casserole from becoming mushy.
• Cut broccoli small: Keep your florets small and uniform so they distribute evenly throughout the dish and cook at the same rate as the pasta.
• Rotisserie shortcut: Using a store-bought rotisserie chicken saves time and adds more flavor than plain boiled chicken breast.

What To Serve With Chicken Broccoli Pasta Casserole

A crisp green salad with a sharp vinaigrette is the perfect side to cut through the richness of the creamy cheese sauce. Garlic bread or soft dinner rolls are also excellent for mopping up any extra sauce left on the plate.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, assemble the casserole but do not bake it; cover tightly with foil and freeze for up to 2 months. Thaw in the fridge overnight before baking, adding about 10-15 minutes to the cook time.

FAQs

Can I use frozen broccoli?

Yes, you can use frozen broccoli. Thaw it completely and squeeze out any excess water before adding it to the sauce to prevent the casserole from becoming watery.

Can I put raw chicken in the casserole?

No, the baking time is not long enough to safely cook raw chicken. You must cook the chicken completely before mixing it into the casserole.

What if I don’t have cream of chicken soup?

You can substitute it with cream of mushroom soup or make a homemade white sauce using butter, flour, milk, and chicken broth seasoned with poultry seasoning.

Nutrition

• Calories: 485 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 42g
• Protein: 32g