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Chicken Broccoli Pasta Bake

Under 30-minute cheesy baked chicken broccoli pasta casserole that makes for the perfect cozy and healthy dinner! This amazing pasta bake is made with tomato sauce, chicken breast, fresh broccoli, and shredded mozzarella.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 347 kcal
Course: Lunch
Cuisine: American , International

Ingredients

  • 8 oz spiral pasta rotini, regular or brown rice
  • 3 cups fresh broccoli florets cut into small florets
  • 1 tablespoon olive oil
  • 1 large or 2 small chicken breasts 8 ounces, skinless and boneless, cut into bite-size pieces
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups of fresh spinach
  • 3.5 cups marinara sauce I recommend Rao's
  • ¼ cup chicken broth
  • ½ teaspoon red pepper flakes
  • ⅓ cup grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese divided

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Spray 9×13 baking dish with non-stick cooking spray.
  2. Bring a large pot of salted water to a boil and add pasta. Cook according to package until pasta is al dente (no more than 6 minutes total). In the last 2 minutes, stir in broccoli florets. Strain pasta and broccoli, run under cold water to stop cooking, and set to the side.
  3. In a mixing bowl, toss chicken pieces with paprika, garlic powder, onion powder, and salt and pepper. 
  4. Heat a large saute pan with olive oil to medium-high. Add seasoned chicken pieces and cook for 4 - 5 minutes total, until no longer pink on the outside.
  5. Add fresh spinach, mix, and cook for 1 - 2 minutes until wilted.
  6. Remove from heat and add pasta sauce, chicken broth, and stir.
  7. Add the cooked pasta, broccoli, parmesan cheese, and ½ cup mozzarella cheese. Gently stir to combine, then pour into prepared baking dish.
  8. Top with the leftover mozzarella cheese and extra parmesan. 
  9. Bake for 10 - 14 minutes. Then broil for 2 - 4 minutes until the cheese is melted, bubbly, and slightly browned. 

Notes

  • Make it Gluten Free: Use brown rice pasta to make this pasta casserole gluten free.
  • Frozen Broccoli: I do not recommend using frozen broccoli. It will be softer and can get mushy.
  • Chicken Thigh: I recommend using 3 – 5 chicken thighs and cutting them up into bite-sized pieces. Make sure to remove excess fat when you are preparing the chicken thigh.
  • Storing: Store leftovers in the original baking dish by covering them with aluminum foil or in individual airtight containers for meal prep. Store in the refrigerator for up to 4 days.
  • Reheating: To reheat in the microwave, heat individual portions in microwave-safe bowls for 1 – 2 minutes until warm. To reheat in the oven, place the original baking dish with aluminum foil on top in the oven at t 350°F for 10 – 15 minutes.

Nutrition Information

Calories 347kcal (17%) Carbohydrates 38g (13%) Protein 25g (50%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 56mg (19%) Sodium 599mg (25%) Potassium 845mg (24%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2293IU (46%) Vitamin C 16mg (18%) Calcium 193mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 38g 13%
Protein 25g 50%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 56mg 19%
Sodium 599mg 25%
Potassium 845mg 18%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 2293IU 46%
Vitamin C 16mg 18%
Calcium 193mg 19%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.