Some recipes happen when I follow a plan. Others show up when I open the fridge and just start pulling things out. This pasta bake was one of those. It started with leftover grilled chicken, a small jar of pesto I forgot I had, and a head of broccoli that needed to be used. I added some pasta, cheese, and cream—and hoped for the best.
It turned out better than I expected. My kids loved it. My husband called it “comfort food without the heaviness,” and I immediately wrote it down so I wouldn’t forget what I did. Since then, it’s become one of our regular weeknight meals.
It’s the kind of dinner you can toss together without fuss. It uses simple ingredients and all cooks in one dish. Plus, that crispy, cheesy top is everything.
Ingredients
For the pasta bake:
- 2 cups cooked chicken (chopped or shredded)
- 2 cups broccoli florets (fresh or frozen, chopped small)
- 2 cups uncooked pasta (penne, ziti, or rotini work well)
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup milk
- 1/2 cup heavy cream (or use more milk for a lighter version)
- 1/3 cup basil pesto (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- Salt and pepper to taste
For the topping:
- 1/2 cup breadcrumbs (plain or seasoned)
- 1 tablespoon butter, melted
- 1 tablespoon grated parmesan (optional)
Prep + Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Serves: 4 to 6
Step-by-Step Instruction
Step 1: Boil the pasta and broccoli
Bring a pot of salted water to a boil. Add your pasta. When the pasta is halfway done, toss in the broccoli so it can cook together. Drain both and set aside.
Tip: Cutting the broccoli small helps it cook quickly and mix better with the pasta.
Step 2: Cook the base
In a large skillet or saucepan, heat the butter or oil over medium heat. Add chopped onion and garlic. Sauté for 2–3 minutes until soft and fragrant.
Pour in the milk and cream. Let it warm up but don’t let it boil. Stir in the pesto and mix well until the sauce looks smooth.
Taste test: Give it a taste. Add a pinch of salt and pepper if needed. Some pestos are salty already, so you might not need much.
Step 3: Mix everything together
Add the cooked chicken, pasta, and broccoli to the sauce. Toss everything until it’s well coated.
Now stir in the shredded mozzarella and a little parmesan. You don’t need to melt it fully here—it’ll do that in the oven.
Step 4: Assemble and bake
Preheat your oven to 375°F (190°C).
Pour the pasta mixture into a greased baking dish. In a small bowl, mix breadcrumbs with melted butter (and extra parmesan if using). Sprinkle this on top of the pasta.
Bake uncovered for 20–25 minutes or until the top is golden and bubbly.
Let it cool for 5 minutes before serving.
What to Serve With It
You can serve this with a simple green salad or garlic bread. Honestly, it holds up great on its own. We sometimes eat it with steamed green beans or a cucumber salad on the side.
Nutrition (Per Serving – Estimated)
- Calories: 460
- Protein: 32g
- Carbs: 35g
- Fat: 20g
- Fiber: 3g
- Sodium: 550mg
This is just a rough estimate and can change based on ingredients.
Tips and Variations
- No cream? Use more milk and add a little extra cheese for thickness.
- Make it vegetarian: Skip the chicken and double the broccoli or add mushrooms.
- Want more flavor? Add a pinch of red pepper flakes or a squeeze of lemon juice.
- Gluten-free? Use gluten-free pasta and breadcrumbs.
- More veggies: Stir in chopped spinach, peas, or zucchini for an extra boost.
Why I Keep Making This Dish
It’s cozy. It’s creamy. It feels like something you’d eat at your mom’s house. But it also comes together quickly and doesn’t need a bunch of fancy stuff. The pesto adds flavor without needing extra herbs or spices. The chicken makes it hearty. And that crunchy breadcrumb topping? Total comfort.
I love that this dish works with fresh or leftover ingredients. I’ve made it with leftover rotisserie chicken, grilled thighs, even some turkey once. Every time, it’s a hit. Plus, it reheats really well. I usually save a little for lunch the next day—if there’s any left.
FAQ’s
Q: Can I use store-bought pesto?
Yes. I usually do. Just make sure it’s one you like the taste of. Some are saltier or stronger than others.
Q: What’s the best pasta shape for this?
Short shapes like penne, ziti, rotini, or even macaroni work well. Avoid spaghetti or fettuccine since they don’t bake evenly.
Q: Can I make this ahead of time?
Yes. Assemble everything and keep it in the fridge (uncooked) for up to 24 hours. When ready, bake as usual. You may need to add 5 more minutes if baking cold.
Q: Can I freeze it?
Yes. Freeze it before baking for best results. Wrap tightly and freeze for up to 1 month. Bake straight from frozen at 375°F, covered with foil for 30 minutes, then uncovered for another 10–15 minutes.
Q: What cheese works best?
Mozzarella melts beautifully. You can also use a mix of cheddar and mozzarella, or even Monterey Jack for a little kick.
This recipe makes weeknights feel a little easier and dinners feel a little warmer. It’s the kind of thing you make once and then keep making, because it just works. If you try it, let me know how it turned out for you!
Happy cooking,
– Jessica from
easyyummyrecipe.com
