Baked Chicken and Broccoli Penne

If there’s one thing I’m always craving on a busy weeknight, it’s a cozy pasta dinner that feels a little elevated without creating a sink full of dishes. This baked chicken and broccoli penne checks all the boxes — creamy, comforting, and finished in the oven with a buttery, seasoned panko topping that adds the perfect crunch.

While the entire dish isn’t cooked in the oven, finishing it there is what really takes it over the top. You get creamy pasta, tender chicken, perfectly cooked broccoli, and that golden, crunchy topping that makes every bite so satisfying.

This recipe is also incredibly flexible. I used mini penne by accident the last time I made it and ended up loving how it turned out — but regular penne works just as well. Either way, it’s an easy, reliable dinner you’ll want to add to your weeknight rotation.

Why You’ll Love This Recipe

• Creamy with just the right amount of crunch

• Everything comes together in one oven-safe pan

• Broccoli cooks right alongside the pasta

• Easy to customize with different pasta shapes

• Perfect for busy weeknights or casual family dinners

Ingredients

Chicken

• 2 chicken breasts, sliced in half and cubed

• 1 tbsp paprika

• 1 tbsp Italian seasoning

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 1 tsp salt

• 1 tbsp olive oil

Sauce

• ½ small yellow onion, chopped

• 3 cloves garlic, minced

• 2 tbsp butter

• 2 tbsp flour

• ¾ cup milk

• ½ cup heavy cream

• 1 cup freshly grated Parmesan cheese

Pasta & Topping

• 1 box mini or regular penne pasta

• 1 head broccoli, roughly chopped

• 1 cup Italian-seasoned panko breadcrumbs

• 4 tbsp butter

• Extra Parmesan cheese and fresh parsley, for topping

How to Make Baked Chicken and Broccoli Penne

Step 1: Prep the Oven

Preheat your oven to 400°F. Use a large oven-safe pan or a cast-iron skillet so everything can go straight from stovetop to oven.

Step 2: Sear the Chicken

Heat olive oil over medium heat. Season the chicken with paprika, Italian seasoning, onion powder, garlic powder, and salt. Sear the chicken in batches for 3–4 minutes per side until golden brown. Remove and set aside.

Step 3: Make the Sauce

In the same pan, add the chopped onion and garlic. Cook for 3–4 minutes until softened. Add butter and let it melt, then stir in the flour and cook for 2 minutes to remove the raw flour taste.

Slowly whisk in the milk and heavy cream, stirring constantly as you add. Season with an additional ½ teaspoon each of paprika, onion powder, garlic powder, and Italian seasoning. Taste and adjust salt and pepper as needed.

Once the sauce is smooth, stir in the Parmesan cheese until fully melted and creamy.

Step 4: Cook the Pasta and Broccoli

Cook the pasta according to the package directions. About 3 minutes before the pasta is done, add the chopped broccoli to the pot. Drain well.

Step 5: Assemble

Add the cooked pasta, broccoli, and chicken to the sauce. Stir everything together until well combined.

Step 6: Add the Topping

In a small saucepan, melt the butter. Add the panko breadcrumbs and stir until fully coated. Sprinkle the panko mixture evenly over the pasta.

Step 7: Bake

Place the pan in the oven and bake for 8–10 minutes, or until the top is golden brown. Finish with extra Parmesan cheese and fresh parsley before serving.

Tips & Variations

• Use what you have: Mini penne and regular penne both work beautifully in this recipe.

• Make it extra cheesy: Add a little mozzarella or fontina before baking.

• Lighten it up: Swap half-and-half for the heavy cream if needed.

• Add protein: Rotisserie chicken works great in a pinch.