Cheesy Chicken and Veggies Pasta

Cheesy Chicken and Veggies Pasta


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If you're in a time crunch for dinner, this easy casserole is here to save the day. With pasta, chicken and veggies, this is the perfect dinnertime meal.

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Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

6 servings


  • 1 box penne pasta
  • 2 teaspoons olive oil
  • 5 cloves garlic, sliced
  • 8oz broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon butter
  • 3 tablespoons flour
  • 1¾ cups chicken broth
  • 1 cup milk
  • 12oz cooked chicken breast, cubed
  • 6oz cheddar mozzarella, shredded
  • 3 tablespoons parmesan cheese
  • 3 tablespoons Italian breadcrumbs

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Cook the noodles according to the box for al dente. Heat the oil in a large skillet and add the garlic. Sauté for about 1 minute, or until golden. Add the broccoli, salt and sauté covered for 3 minutes, or until the broccoli starts to soften. Add the tomatoes and mix, sautéing for 1-2 minutes. Set aside. Preheat the oven to 375F and lightly grease a baking pan. In a large pot, melt the butter and add the flour and a pinch of salt. Stir to mix well and cook for about 2 minutes on low. Slowly whisk in the chicken broth and then add the milk. Bring the mix to a boil and then simmer for 6-7 minutes until the mixture thickens. Remove from heat and add half the mozzarella cheese and 1 tablespoon parmesan, mixing until melted and well combined. Add the shredded chicken, noodles, broccoli, tomatoes and cheese mix into the baking dish. Mix together and top with the remaining cheeses and breadcrumbs. Spray the top with a little bit of cooking spray and bake fro 20-25 minutes and then broil for 3-5 minutes to give the breadcrumbs a little crunch. Remove and serve.

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