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chicken broccoli pasta bake

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.
5 from 6 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Serving 6 servings


  • 8 oz spiral pasta , rotini, regular or brown rice
  • 3 cups fresh broccoli florets, cut into small florets
  • 1 Tbsp olive oil
  • 1 large or 2 small chicken breasts, 8 ounces, skinless and boneless, cut into bite-size pieces
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 cups of fresh spinach
  • 3.5 cups marinara sauce, I recommend Rao's
  • 1/4 cup chicken broth
  • 1/2 tsp red pepper flakes
  • 1/3 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese, divided


  • Preheat oven to 375°F. Spray 9×13 baking dish with non-stick cooking spray.
  • 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.
  • In a mixing bowl, toss chicken pieces with paprika, garlic powder, onion powder, and salt and pepper. 
  • 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.
  • Add fresh spinach, mix, and cook for 1 - 2 minutes until wilted.
  • Remove from heat and add pasta sauce, chicken broth, and stir.
  • Add the cooked pasta, broccoli, parmesan cheese, and ½ cup mozzarella cheese. Gently stir to combine, then pour into prepared baking dish.
  • Top with the leftover mozzarella cheese and extra parmesan. 
  • Bake for 10 - 14 minutes. Then broil for 2 - 4 minutes until the cheese is melted, bubbly, and slightly browned. 


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.


Calories: 347kcal | Carbohydrates: 38g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 599mg | Potassium: 845mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2293IU | Vitamin C: 16mg | Calcium: 193mg | Iron: 3mg
Course Lunch & Dinner
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!