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An overhead shot of pasta bake with bottom left mixed in with cheese.
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5 from 8 votes

Chicken Broccoli Pasta Bake

By: Min Kwon | MJ and Hungryman
This creamy chicken broccoli pasta bake is made all in ONE pan. You don't even have to boil the pasta! It's hearty, flavor-packed, and oh so easy to make even on the busiest weeknight.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
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Equipment

Ingredients 

  • 12 ounce rotini or other small shaped pasta
  • 1 pound chicken (breast or thigh), cut into bite-sized pieces
  • 1 small head broccoli, cut into small florets (about 3 cups)
  • 2 teaspoons oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 (15 ounce) cans tomato sauce (or favorite jarred tomato sauce)
  • 2 cups whole milk
  • 15 ounce whole-milk ricotta cheese
  • 1 cup mozzarella cheese

Instructions 

  • Preheat oven to 400°F. Coat a 9x13 inch baking dish with olive oil or cookig spray.
  • Add pasta to the dish along with chicken, broccoli, and seasonings. Pour the tomato sauce and milk and stir to combine. Make sure all the pasta is completely submerged.
  • Dollop ricotta cheese evenly over the mixture. Sprinkle mozzarella cheese. Cover the dish - I like to use a baking mat but aluminum foil works too.
  • Bake for 40 minutes. Remove from the oven and uncover. There will be a lot of liquid don't worry! Place back in the oven and cook, uncovered, for an additional 20 minutes, or until pasta is tender. Top with fresh basil or parsley, if desired.

Notes

  • Do not use a legume-based pasta. While they're great when cooked on the stovetop, they will get way too mushy in a no boil pasta bake like this recipe.
  • Be sure to submerge the pasta completely under the sauce.
  • Enjoy with fresh herbs, freshly cracked black pepper, parmesan cheese, or whatever toppings you wish! 

Nutrition

Calories: 332kcal | Carbohydrates: 24g | Protein: 28g | Fat: 14g | Sodium: 247mg | Fiber: 3g | Sugar: 5g | Calcium: 307mg | Iron: 2mg
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