Chicken and Broccoli Cavatappi Casserole

Chicken and Broccoli Cavatappi Casserole


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Tender spirals of cavatappi pasta and chunks of chicken in tomato sauce have been mixed with crunchy broccoli florets to create a colorful casserole. Gooey melted mozzarella tops this filling dish that's guaranteed to be a hit at dinner.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

8-10 servings


  • 2 Tbs. Olive Oil
  • 2/3 C. Chopped Onion
  • 2 Garlic Cloves, minced
  • 1 lb. Boneless Skinless Chicken Breasts, cut into bite-sized pieces
  • 2 14.5 oz. cans Diced Tomatoes, drained
  • 1 8 oz. can Tomato Sauce
  • 1 6 oz. can Tomato Paste
  • 1 1/4 tsp. Dried Basil
  • 3/4 tsp. Dried Thyme
  • 1/4 tsp. Sea Salt
  • 1 10 oz. package Frozen Broccoli Florets, thawed and drained
  • 1 C. Cavatappi Pasta, cooked and drained
  • 1/2 C. Shredded Mozzarella Cheese, divided

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Preheat oven to 350 degrees. Coat a 9x13" baking dish with nonstick cooking spray. Warm olive oil in a large skillet over medium-high heat. Add onion and garlic, and sauté until onion is tender and garlic is fragrant. Add chicken to skillet. Cook, stirring continuously, until chicken is just cooked through. Stir in tomatoes, tomato sauce, tomato paste, basil, thyme, and salt. Bring sauce to a boil, then reduce heat to low. Let sauce simmer for 5 minutes, stirring occasionally. In a large mixing bowl, stir together the broccoli florets, cooked cavatappi, and chicken and sauce mixture. Pour pasta mixture into prepared baking dish. Sprinkle with the mozzarella. Bake for 20 minutes or until casserole is cooked through.

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