Description
Bring comfort to your dinner table with this creamy and cheesy broccoli cheddar chicken and noodle casserole. Packed with tender chicken, nutritious broccoli, and pasta smothered in a velvety cheddar sauce, this one-dish wonder is perfect for weeknights, family gatherings, or meal prepping.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- ¾ pound boneless chicken breasts, cut into cubes
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons salted butter
- 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, to taste)
- 2 cups low-sodium chicken broth
- 1½ cups milk (whole milk or 2% for best results)
- 1 pound short-cut pasta (penne, fusilli, or elbow macaroni)
- 3 cups broccoli florets, roughly chopped
- ⅓ cup grated Parmesan cheese
- 1½ cups shredded cheddar cheese
Instructions
- Prepare the Ingredients:
- Chop the onion, carrots, and broccoli into bite-sized pieces. Cube the chicken into small, evenly-sized chunks. Grate the cheddar and Parmesan cheeses.
- Cook the Chicken and Vegetables:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and carrots, cooking for 3–4 minutes until softened.
- Add the cubed chicken, garlic powder, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.
- Create the Sauce Base:
- Stir in the butter, fresh thyme, paprika, and cayenne pepper. Let the butter melt and coat the chicken and vegetables.
- Pour in the chicken broth and milk. Stir well and bring the mixture to a gentle simmer.
- Cook the Pasta and Broccoli:
- Stir the uncooked pasta into the skillet, ensuring it is fully submerged in the liquid. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until the pasta is al dente.
- Add the chopped broccoli to the skillet during the last 3–4 minutes of cooking. Let it steam until tender but still slightly crisp.
- Incorporate the Cheese:
- Remove the skillet from heat. Stir in the Parmesan cheese and 1 cup of the shredded cheddar cheese. Mix until the cheese is fully melted and the sauce is creamy.
- Assemble and Bake:
- Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Spread it out evenly and top with the remaining ½ cup of shredded cheddar cheese.
- Bake for 15–20 minutes, or until the cheese on top is melted, golden, and bubbly.
- Serve and Enjoy:
- Let the casserole rest for 5 minutes before serving. Garnish with fresh thyme or parsley if desired. Serve warm, and enjoy the cheesy, comforting goodness!
Notes
- Customize It: Feel free to swap out the broccoli for other vegetables like cauliflower, spinach, or peas.
- Spice Level: Adjust the cayenne pepper or omit it entirely if you prefer a milder flavor.
- Dairy-Free Option: Use almond milk or oat milk and substitute the cheddar cheese with a plant-based alternative.
- Make Ahead: Assemble the casserole up to 24 hours in advance. Store it in the refrigerator and bake just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American