If you're looking for an easy, comforting, and family-friendly dinner, this Creamy Chicken, Broccoli & Whole Wheat Pasta Bake is a perfect choice. Tender chicken, wholesome whole wheat pasta, fresh broccoli, and a creamy Parmesan sauce come together under a golden layer of melted mozzarella. Every bite is rich, satisfying, and packed with delicious homemade flavor.
This easy pasta casserole is perfect for busy weeknights because most of the preparation can be completed in advance. The pasta and broccoli are cooked together, the creamy sauce comes together quickly, and everything is baked until hot, bubbly, and beautifully golden.
Why You'll Love This Chicken Pasta Bake
There are plenty of reasons to add this recipe to your weekly dinner rotation. It's comforting without being overly complicated, and it combines protein, vegetables, and pasta in one convenient dish.
The Greek yogurt creates a creamy sauce while adding a pleasant tang, while Parmesan brings a savory, cheesy flavor. Mozzarella melts beautifully over the top, creating the golden, bubbly finish that makes baked pasta so irresistible.
This recipe is also easy to customize. You can use regular pasta instead of whole wheat, substitute chicken thighs for chicken breasts, or add extra vegetables such as spinach, mushrooms, peas, or bell peppers.
Creamy Chicken, Broccoli & Whole Wheat Pasta Bake
Ingredients
For the Pasta Bake
12 oz whole wheat rigatoni or penne pasta
2 boneless, skinless chicken breasts, cooked and diced
3 cups broccoli florets
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 small onion, finely diced
1½ cups low-sodium chicken broth
1 cup plain Greek yogurt
½ cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp paprika
¼ tsp ground turmeric
¼ tsp freshly ground black pepper
½ tsp sea salt
Garnish
Fresh parsley, chopped
Cracked black pepper
Lemon zest (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with olive oil.
Step 2: Cook the Pasta
Cook the whole wheat pasta according to package directions until al dente.
During the last 2 minutes, add the broccoli florets to the pasta water.
Drain and set aside.
Step 3: Prepare the Sauce
Heat the olive oil in a large skillet over medium heat.
Sauté the onion for 3–4 minutes, then add the garlic and cook for 30 seconds.
Pour in the chicken broth and simmer for 3 minutes.
Reduce the heat to low and whisk in the Greek yogurt, Parmesan cheese, Italian seasoning, garlic powder, paprika, turmeric, black pepper, and sea salt.
Stir until smooth. Do not boil after adding the yogurt.
Step 4: Assemble the Casserole
In a large bowl, combine:
Cooked pasta
Broccoli
Diced chicken
Creamy sauce
Mix until everything is evenly coated.
Transfer to the prepared baking dish.
Sprinkle the mozzarella cheese evenly over the top.
Step 5: Bake
Bake for 20–25 minutes, or until the cheese is melted and lightly golden.
Broil for 2 minutes if you prefer a crispier cheese topping.
Step 6: Garnish & Serve
Let the casserole rest for 5 minutes.
Sprinkle with fresh parsley, cracked black pepper, and a little lemon zest before serving.
Ingredients
For the Pasta Bake
- 12 oz whole wheat rigatoni or penne pasta
- 2 boneless, skinless chicken breasts, cooked and diced
- 3 cups broccoli florets
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1½ cups low-sodium chicken broth
- 1 cup plain Greek yogurt
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
For Garnishing
- Fresh chopped parsley
- Cracked black pepper
- Lemon zest, optional
How to Make Creamy Chicken Broccoli Pasta Bake
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil and set it aside.
2. Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to the package instructions until al dente.
During the final two minutes of cooking, add the broccoli florets to the same pot. This saves time and allows the broccoli to become tender while maintaining some of its texture.
Drain the pasta and broccoli well.
3. Prepare the Creamy Sauce
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently.
Pour in the chicken broth and simmer for approximately 3 minutes. Reduce the heat to low.
Whisk in the Greek yogurt, Parmesan cheese, Italian seasoning, garlic powder, paprika, turmeric, black pepper, and salt.
Stir until the sauce becomes smooth and creamy. Do not allow the sauce to boil after adding the Greek yogurt, as high heat can cause it to separate.
4. Combine the Ingredients
Add the cooked pasta, broccoli, and diced chicken to a large mixing bowl.
Pour the creamy sauce over everything and gently toss until the pasta, chicken, and vegetables are evenly coated.
5. Assemble the Casserole
Transfer the mixture to the prepared baking dish and spread it evenly.
Sprinkle the shredded mozzarella over the top, making sure the entire surface is covered.
6. Bake Until Golden
Place the casserole in the preheated oven and bake for 20–25 minutes, or until the cheese has melted and the edges are bubbling.
For an extra golden and crispy cheese topping, broil for approximately 2 minutes, watching carefully so the cheese doesn't burn.
7. Garnish and Serve
Remove the pasta bake from the oven and allow it to rest for about 5 minutes.
Finish with fresh parsley, cracked black pepper, and a little lemon zest if desired.
Serve warm and enjoy!