Description
This Broccoli Cheddar Pasta Bake is a comforting and creamy casserole perfect for a family dinner. Tender rotini pasta and fresh broccoli florets are tossed in a rich garlic cheddar sauce with shredded rotisserie chicken for added protein, then baked until bubbly and topped with melted sharp cheddar cheese. It’s a hearty, cheesy dish that’s both satisfying and easy to prepare in just 30 minutes.
Ingredients
Pasta and Vegetables
- 16 ounces rotini pasta
- 2 cups broccoli florets
- Olive oil for tossing pasta and broccoli
Sauce
- 4 tablespoons butter
- 6 cloves garlic, grated or finely minced
- 6 tablespoons flour
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground mustard
- 16 ounces heavy cream
- 16 ounces half and half
- 4 ounces cream cheese
- 12 ounces freshly shredded sharp cheddar cheese, divided
Additional Ingredients
- 1.5 cups shredded rotisserie chicken
- Kosher salt
- Fresh cracked pepper
- Fresh chopped parsley for garnish
Instructions
- Preheat the Oven: Heat your oven to 350 degrees Fahrenheit to get it ready for baking later.
- Cook Pasta and Broccoli: Boil the rotini pasta according to package instructions until just al dente. About 3-4 minutes before the pasta is done, add broccoli florets to the boiling water. Drain both when cooked, then toss them together with olive oil, kosher salt, and fresh cracked pepper.
- Make Roux and Flavor Base: In a large sauté pan, melt butter over medium-low heat. Add grated garlic, flour, Italian seasoning, and ground mustard. Cook for about 1 minute, stirring constantly to avoid browning the garlic.
- Add Dairy to Create Sauce: Slowly whisk in the heavy cream and half and half until smooth and creamy. Cook over medium-low heat, stirring occasionally, until the sauce thickens slightly without letting it simmer or boil.
- Incorporate Cheeses: Stir in the cream cheese and 8 ounces of shredded sharp cheddar cheese until melted and smooth. Season this sauce with kosher salt and pepper to taste.
- Combine Ingredients: Add the cooked pasta, broccoli, and shredded rotisserie chicken to the sauce. Toss well to coat everything evenly and warm through. Adjust seasoning with salt and pepper if needed.
- Assemble and Bake: Transfer the pasta mixture to an oven-safe 9×13-inch baking dish. Sprinkle the remaining 4 ounces of shredded sharp cheddar cheese on top. Cover the dish and bake for 5-10 minutes until the cheese is melted and the pasta is warmed throughout.
- Garnish and Serve: Remove the bake from the oven, garnish with freshly chopped parsley, and serve immediately for a delicious, cheesy meal.
- Enjoy and Feedback: If you enjoyed this comforting pasta bake, don’t forget to leave a 5-star rating and a review to share your experience!
Notes
- To avoid overcooking, add broccoli to the pasta water during the last few minutes of cooking.
- Do not let the sauce boil to prevent curdling; keep heat medium-low and stir frequently.
- You can substitute rotisserie chicken with cooked turkey or leave it out for a vegetarian option.
- Make sure to cover the baking dish while baking to retain moisture and melt the cheese evenly.
- Use freshly shredded cheddar cheese for better melting and richer flavor compared to pre-shredded options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta Bake
- Method: Baking
- Cuisine: American
