This Creamy Chicken and Broccoli Pasta Bake with cream cheese is quick, comforting and ideal for using up leftover chicken from a roast or rotisserie. One pan, minimal prep and perfect for busy weeknights. Instead of a traditional roux or cheese sauce, the cream cheese melts into a silky, flavour-packed sauce - still delicious, but far less hassle.
Pasta bakes are so easy for mid-week and handy for using up leftovers. These are some of my most popular. Sausage and veg pasta bake, Tuna Pasta Bake with a tomato sauce or this easy Veggie Pesto Pasta Bake.
Jump to:
- Why You'll Love This Chicken and Broccoli Pasta Bake
- Ingredients You'll Need
- Pro Tip
- How to Make Creamy Chicken and Broccoli Pasta Bake
- Top Tip
- Pro Tip
- Variations and Substitutions
- Why use cream cheese?
- Serving Suggestion
- Sustainability Tips
- Storage and Reheating
- Note on Leftover Chicken
- FAQ's
- Related
- 📖 Recipe
- 💬 Reviews
Why You'll Love This Chicken and Broccoli Pasta Bake
- Easy one-pot meal with minimal prep.
- Great for using up leftover roast or rotisserie chicken or cooking from scratch.
- Creamy, cheesy family-friendly comfort food.
- Easy to adapt to use up other leftover veg.
- Make ahead.
Ingredients You'll Need
- Pasta - Use any shape that holds sauce well - rigatoni, penne, fusilli or shells. For extra fibre, try whole wheat pasta, but note it takes longer to cook.
- Chicken - any boneless, skinless chicken works (breast, tenderloin or thighs). I prefer thighs for their juiciness (and because they are cheaper)! This is also an ideal recipe for using up leftover cooked chicken.
- Broccoli - fresh or frozen broccoli. If using frozen, see the tip below on how to avoid a watery sauce.
- Leeks - leeks are high in nutrients but low in calories and a great way to add more vegetables.
- Cream cheese - A quick way to add sauce! Use full-fat or low-fat. Both melt beautifully and replace a traditional roux or cheese sauce.
- Green Pesto - (optional) Adds a herby lift. I use basil pesto.
- Cheese - Grated cheese for the topping. Use mozzarella for mild creaminess, cheddar for a sharper hit or parmesan for a strong umami kick.
- Milk - Helps loosen the cream cheese and stretch the sauce to coat everything evenly.
- Breadcrumbs - Optional but highly recommended for a crisp golden topping. Also a great way to use up stale bread (freeze breadcrumbs for later).
See recipe card for quantities
Pro Tip
Grate your own cheese if possible. It's cheaper and also pre-grated versions don't melt as well due to added anti-caking agents.
How to Make Creamy Chicken and Broccoli Pasta Bake
This recipe couldn't be easier - cook, stir, bake!
Step 1 : Pre-Cook the Pasta and Broccoli
Preheat oven to 190°C / 375°F / Gas 5. Cook the pasta in salted boiling water until almost done (a bit under). Add the broccoli in the final 5 minutes. Both should still have some bite as they'll finish cooking in the oven.
Step 2 : Cook the Chicken and Leeks
In a large frying pan, heat the oil and fry the (fresh) chicken until browned. Set aside. If using cooked chicken, add at stage 4. Fry the leeks for about 5 minutes, then add the garlic for another 2 minutes.
Step 3 : Make the Creamy Sauce
Add the cream cheese, milk and pesto (if using). Stir until smooth and melted.
Step 4 : Combine Everything
Stir in the chicken, pasta and broccoli so everything is well coated. Season with salt and ground black pepper.
Step 5 : Bake
Pour into an ovenproof dish, then sprinkle over the grated cheese and breadcrumbs. Bake for 20 - 25 minutes until the top is golden and the sauce is bubbling.
For another easy Creamy Chicken recipe, check out my Creamy Chicken, Leek and Mushroom Pasta recipe.
Top Tip
Remember to undercook the pasta and broccoli before adding them to the pasta bake. The pasta and broccoli will continue to cook in the oven. Take off 2 - 3 minutes from the cooking time on the package.
Pro Tip
Once your pasta bake is cooked, let it rest for 5 minutes before serving. It helps the sauce thicken slightly making it easier to serve.
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Variations and Substitutions
- Gluten-Free : Use gluten-free pasta
- Vegetarian option : swap chicken for Quorn or Tofu, such as Quorn Vegetarian Chicken Pieces.
- Extra veggies : Sweetcorn, peas, cauliflower, kale, spinach and mushrooms all work beautifully. You may need to add more sauce if increasing the quantity of veg.
- Frozen Veg : Add to the pasta water for the last 2 minutes cooking time to defrost. Don't add frozen vegetables straight to the sauce as they'll make it watery.
- Healthier version : Use a low-fat cream cheese and wholewheat pasta.
Why use cream cheese?
Cream cheese repalces a traditional roux or cheese sauce, perfect when you want a creamy pasta bake without the extra steps. It mealts into a smooth, flavourful sauce in minutes.
Serving Suggestion
This creamy chicken and broccoli pasta bake is filling on its own, but also pairs well with :-
- A fresh green salad.
- Garlic bread or crusty loaf.
- Steamed veg like peas, green beans, mangetout, sugar snap or snow peas.
- Raw red cabbage salad
Sustainability Tips
- Choose free-range or locally sourced chicken where possible to lower the carbon footprint and support better animal welfare.
- Buy loose, seasonal vegetables where you can.
- Freeze breadcrumbs and other leftovers to reduce waste.
If you want help with managing leftovers, sign up for my free money saving food waste toolkit!
Storage and Reheating
- Fridge : Store leftover broccoli pasta bake for 3 - 4 days if you cooked the chicken fresh in the recipe.
- Reheat at 190°C / 375°F for 20-25 minutes, covered with foil to stop the top from burning.
- Freezer : Not ideal. Cream cheese can become grainy once thawed, though it's still safe to eat.
Note on Leftover Chicken
If you used leftover cooked chicken in your pasta bake, don't reheat it a third time. Eat leftovers cold. Also remember, cooked chicken should only be kept in the fridge for 3 - 4 days total.
FAQ's
Usually from using frozen veg without defrosting. Always add them to the pasta water first and drain well.
Pasta absorbs liquid as it cooks and cools. If you added extra pasta or veg, increase the sauce next time.
Yes. Assemble, cool and refrigerate. Add a splash of milk or an extra spoon of cream cheese before baking, as the pasta absorbs sauce as it sits.
Related
Looking for other easy pasta bake recipes like this? Try these:
📖 Recipe
Creamy Chicken and Broccoli Pasta Bake
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Ingredients
- 350 g pasta shapes organic, fairtrade available
- 200 g broccoli cut into small florets, stems thinly sliced, organic
- 2 tablespoon olive oil organic, fairtrade available
- 350 g chicken diced
- 2 leeks trimmed, thinly sliced, organic available
- 2 cloves garlic peeled, crushed, organic
- 250 g low fat cream cheese organic available
- 200 ml milk organic available
- 4 tablespoon green pesto (optional) organic available
- 1 dash black pepper freshly ground, organic, fairtrade
- 1 dash salt optional
- 85 g mature cheddar cheese grated, organic
- 4 tablespoon breadcrumbs organic, optional.
Instructions
- Preheat oven to 190°C / 375°F / Gas 5. Cook the pasta in salted boiling water until almost done (a bit under). Add the broccoli in the final 5 minutes. Both should still have some bite as they'll finish cooking in the oven.350 g pasta shapes, 200 g broccoli
- In a large frying pan, heat the oil and fry the (fresh) chicken until browned. Set aside. If using cooked chicken, add at stage 4. Fry the leeks for about 5 minutes, then add the garlic for another 2 minutes.2 tbsp olive oil, 350 g chicken, 2 leeks, 2 cloves garlic
- Add the cream cheese, milk and pesto (if using). Stir until smooth and melted.250 g low fat cream cheese, 200 ml milk, 4 tbsp green pesto
- Stir in the chicken, pasta and broccoli so they're well coated, Season with salt and ground black pepper.1 dash black pepper, 1 dash salt
- Pour into an ovenproof dish. Sprinkle over the grated cheese and breadcrumbs. Bake for 20 -25 minutes until the top is golden and the sauce is bubbling.85 g mature cheddar cheese, 4 tbsp breadcrumbs
Notes
Ingredients
-
-
- Pasta - Use any shape that holds sauce well - rigatoni, penne, fusilli or shells. For extra fibre, try whole wheat pasta, but note it takes longer to cook.
- Chicken - any boneless, skinless chicken works (breast, tenderloin or thigs) I prefer thighs for their juciness (and because they are cheaper). This is also an ideal recipe for using up leftover cooked chicken.
- Broccoli - fresh or frozen broccoli. If using frozen, see the tip below on how to avoid a watery sauce.
- Leeks - leeks are high in nutrients but low in calories and a great way to add more vegetables.
- Cream cheese - A quick way to add sauce! Use full-fat or low fat. Both melt beautifully and replace a traditional roux or cheese sauce.
- Green Pesto - (optional) Adds a herby lift. I use basil pesto.
- Cheese - Grated cheese for the topping. Use mozzarella for mild creaminess, cheddar for a sharper hit or parmesan for a strong umami kick.
- Milk - Helps loosen the cream cheese and stretch the sauce to coat everything evenly.
- Breadcrumbs - Optional but highly recommended for a crisp golden topping. Also a great way to use up stale bread (freeze breadcrumbs for later).
-
Storage
- Fridge : Store leftover broccoli pasta bake for 3 - 4 days. (if using fresh chicken)
- Reheat at 190°C / 375°F for 20-25 minutes, covered with foil to stop the top from burning.
- Freezer : Not ideal. Cream cheese can become grainy once thawed, though it's still safe to eat.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Rissa
Easy to follow instructions and very tasty!
May Ainsworth
Very tasty.
Beth 🌺
Quick to make and easy recipe to follow, and used up leftovers from a roast dinner.