Chicken and Broccoli Pasta Casserole

This chicken and broccoli pasta casserole is rich and creamy, the perfect meal if you are craving comfort but want to keep things healthy!  You will love how quick and easy it is to pull together with just 15 minutes of prep time and 20 minutes in the oven.  This recipe may become a weeknight favorite or a lunch meal prep for a busy week.  

To boost the protein, I use chickpea pasta and bone broth for my sauce. Bonus, chickpea pasta also makes this a gluten free, high protein pasta dish.  Remember, whenever you use chickpea pasta you have to rinse it off after cooking to remove the starch that comes out while you are cooking it.  If you skip the rinse you may find the texture a bit gritty. You can use regular pasta if chickpea is not your thing.  Using bone broth instead of chicken stock also adds more protein to the dish while delivering a richer flavor.  You can certainly substitute regular chicken broth if you don’t have any bone broth handy. 

Ingredients in Chicken and Broccoli Pasta Casserole 

6 oz Chickpea Shell pasta 

1 lb Boneless skinless chicken breast, raw, cut into chunks

4 Cups Broccoli florets

1 TBSP olive oil

½ tsp Garlic powder

½ tsp Onion powder

¼ tsp Ground black pepper 

1 C Chicken Bone broth

4 oz Cream cheese, cut into chunks 

1 C Shredded Mozzarella cheese, divided

¼ C Parmesan cheese, grated

How to Make Chicken and Broccoli Pasta Casserole 

1. Preheat oven to 375
2. Put the pasta water on the stove to boil, while that is heating up, trim your broccoli crowns into bite size pieces .
3. Cook pasta according to package directions, during the last 3 minutes add broccoli to the pasta water to quickly cook.
4. Drain, if using chickpea pasta be sure to rinse with hot water, set aside.
5. While pasta cooks, chop chicken into bite sized chunks.
6. Heat a large, deep, oven proof pan over medium heat. I use my dutch oven for this. 
7. Add 1 TBSP olive oil to pan.
8. Add chicken to pan, season with garlic powder, onion powder and ground black pepper.
9. Saute chicken until no longer pink, ~ 3-5 minutes.
10. Add bone broth to the chicken, bring to a boil and then reduce to a slow simmer.
11. Add cream cheese, I cut it into chucks before adding, this helps it melt faster.
12. Once most of the cream cheese is melted, add 3/4 C shredded mozzarella, stir until melted and turn off the heat.
13. Add pasta and broccoli to the pan, stir to combine.
14. Cover and bake for 15 minutes.
15. Top with the remaining 1/4 cup of mozzarella and parmesan cheese.
16. Bake for 3-5 more minutes.
17. Remove from the oven and let the dish rest for ~5 minutes before serving. 

Recipe makes 4 serving: Nutrition Facts per serving:

510 Calories 31 g Carb, 8 g Fiber, 2 g Sugar, 49 g Protein, 23 g Total fat, 10 g Saturated fat, 387 mg Sodium

Variations of Chicken Pasta Bake Recipe 

Pasta: Chickpea pasta adds a kick of protein and makes this gluten free.  However you can use any type of pasta you like. Regular pasta or whole wheat pasta works well in this dish.  I do recommend a shorter shape like rotini, penne or shells

Bone broth: Using bone broth adds extra protein but you can certainly use regular chicken broth if you don’t have bone broth in the house. I do recommend a low sodium version of whatever you decide to go with. 

Broccoli: While I use fresh broccoli florets, you can certainly substitute frozen broccoli florets in this dish. 

How to Store and Reheat Chicken Broccoli and Pasta Casserole 

Store this pasta casserole in an airtight container in the fridge for up to 3 days.  You may also freeze for up to 3 months. 

Reheat refrigerated pasta in the microwave for 1-2 minutes.  If frozen, I recommend thawing in the fridge for ~24 hours before microwaving.  Either way, be sure to stir the dish once you reheated.  

What to Serve with High Protein Pasta Bake

This high protein pasta bake is a complete meal, protein, starch and veg.  If you feel like you need to add anything a simple side salad will do.

About the Author 

Rachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.

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