Dump and Bake Chicken Broccoli Cheddar Pasta
There’s nothing better than a one-pan, no-prep meal when you’re short on time, and this Dump & Bake Chicken Broccoli Cheddar Pasta is exactly that! It’s creamy, cheesy, and packed with protein from the chicken, Greek yogurt, and bone broth—all with minimal effort.
The best part? You don’t have to cook the pasta or chicken beforehand—just dump everything into a casserole dish, stir it together, top with cheese, and let the oven do the work. Perfect for busy weeknights, meal prep, or when you need an easy, comforting dinner.
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Recipe Tips
Chop the Broccoli Small for Even Cooking: Since everything bakes together, chopping the broccoli into small bite-sized pieces ensures it becomes tender and blends well into the dish.
Use Uncooked Pasta for the Best Texture: The pasta absorbs flavor from the bone broth and soups as it bakes, creating a creamy, well-seasoned dish. No need to boil beforehand!
Cover While Baking for Creaminess: Covering the pan for the first 45 minutes locks in moisture, helping the pasta cook through without drying out. Removing the cover at the end allows the cheese to brown perfectly.
Broil for a Golden, Crispy Cheese Topping: If you love that crispy, bubbly cheese layer, broil for the last 3-4 minutes until golden brown.
Ingredient Swaps: Chicken ? Use rotisserie chicken or turkey for an even faster prep. Broccoli ? Swap for spinach or mixed veggies if preferred. Cheddar Cheese ? Try Monterey Jack, Colby, or a Mexican cheese blend. Bone Broth ? Use regular chicken broth or vegetable broth. Greek Yogurt ? Swap for sour cream for a richer flavor.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm in the oven at 350°F for 10-15 minutes, or microwave in 30-second intervals, stirring in between.
More Dinner Recipes:
Dump & Bake Chicken Broccoli Cheddar Pasta
Ingredients
- 12 oz bag broccoli florets thinly chopped
- 1 cup uncooked pasta
- 1 lb uncooked chicken diced
- 2 cups chicken bone broth
- 10.5 oz can cream of mushroom
- 10.5 oz can cream of chicken
- 1 cup plain greek yogurt
- 2 cups cheddar cheese shredded
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 350F and grease a 9×13 pan
- Chop broccoli into fine pieces and add to the baking pan
- Add in the diced chicken and uncooked pasta
- Dump the soups, yogurt, and bone broth into the pan
- Mix all ingredients well until completed coated
- Season with the garlic and onion powder as well as salt and pepper and top with cheese
- Bake covered for 45 minutes, uncover and bake for an additional 8 minutes or until the cheese has browned (can also broil for about 4 minutes)
- Plate, top with parsley and enjoy!!
