Chicken Corn Broccoli Pasta Bake
Transform your weeknight dinners with this comforting and flavorful Chicken Corn Broccoli Pasta Bake! This all-in-one meal combines tender penne pasta, shredded chicken, vibrant broccoli florets, and sweet bursts of corn, all enveloped in a creamy, cheesy sauce made from cheddar and parmesan. Finished with a golden, buttery breadcrumb topping, this casserole delivers the perfect balance of creamy and crunchy textures. Ready in just 45 minutes, it’s an easy yet impressive dish for busy nights or family gatherings. Packed with protein, veggies, and irresistible cheesy goodness, this pasta bake is sure to become a household favorite! Perfectly suited for meal prep or make-ahead dinners, this recipe is a must-try for anyone seeking wholesome, comfort food magic.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 300 grams Chicken breast, cooked and shredded
- 2 cups Broccoli florets
- 1 cup Sweet corn, canned or frozen
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Chicken broth
- 2 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Breadcrumbs
- 2 tablespoons Olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the penne pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
While the pasta cooks, steam the broccoli florets until tender-crisp, about 3-4 minutes. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to create a roux.
Gradually whisk in the milk and chicken broth, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
Stir in 1 1/2 cups of cheddar cheese, parmesan cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli, corn, and cheese sauce. Mix until everything is evenly coated.
Transfer the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the breadcrumbs with olive oil or melted butter. Sprinkle the mixture over the pasta bake.
Top with the remaining 1/2 cup of cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the dish is bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 7148 mg | 311% | |
| Total Carbohydrate | 369.4 g | 134% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 45.5 g | ||
| Protein | 247.2 g | 494% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 2850 mg | 219% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3313 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
