Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

Pasta

• 12 oz (340 g) rigatoni pasta
• 2 cups broccoli florets
• 2 cups cooked chicken breast, diced

Cheese Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2½ cups whole milk
• ½ cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• ½ teaspoon Italian seasoning
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ teaspoon paprika (optional)

Cheese

• 2 cups shredded mozzarella
• 1 cup shredded cheddar
• ½ cup grated Parmesan

Topping

• Extra mozzarella (½–1 cup)
• Chopped parsley or chives (optional)

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Instructions

1. Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook rigatoni for 2 minutes less than package directions.
• During the last 3 minutes, add broccoli florets.
• Drain and set aside.

2. Make the cheese sauce

• Melt butter in a large saucepan.
• Stir in flour and cook for 1 minute.
• Slowly whisk in milk and cream until smooth.
• Add garlic and seasonings.
• Simmer 3–5 minutes until slightly thickened.

3. Add cheese

Reduce heat.

Stir in:

• Mozzarella
• Cheddar
• Parmesan

Mix until smooth and creamy.

4. Combine

Fold together:

• Cooked pasta
• Chicken
• Broccoli
• Cheese sauce

Mix until everything is coated.

5. Bake

• Pour into a greased 9×13-inch baking dish.
• Top with extra mozzarella.
• Bake at 375°F (190°C) for 20–25 minutes.
• Broil for 2–3 minutes for a golden top if desired.

Serve hot.

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Nutrition Information (Approximate Per Serving)

Nutrition values are estimates and will vary depending on the exact ingredients used.

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Tips

• Cook pasta slightly underdone so it doesn’t become mushy after baking.
• Freshly shredded cheese melts more smoothly than pre-shredded cheese.
• Rotisserie chicken works well and saves time.
• Add mushrooms, spinach, or bacon for extra flavor.

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Storage

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Up to 2 months.
• Reheat: Bake at 350°F (175°C) for 15–20 minutes or microwave individual portions.

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Frequently Asked Questions (Q&A)

Q: Can I use frozen broccoli?
A: Yes. Thaw and drain well before adding.

Q: Can I make it ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Q: What other pasta can I use?
A: Penne, ziti, cavatappi, or shells all work well.

Q: Can I use rotisserie chicken?
A: Absolutely. It’s one of the easiest options.

Q: Can I make it without heavy cream?
A: Yes. Replace it with an equal amount of milk, though the sauce will be a little less rich.

Q: How do I keep the sauce creamy?
A: Avoid overbaking and don’t boil the cheese sauce after adding the cheese.

Q: Can I add more vegetables?
A: Yes. Spinach, cauliflower, peas, mushrooms, or bell peppers are great additions.

Q: Is this recipe spicy?
A: No, but you can add crushed red pepper flakes or cayenne if you like heat.

This recipe delivers a rich, creamy casserole with tender chicken, broccoli, and plenty of melted cheese—very similar to the dish shown in your image.