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Ingredients like whole wheat pasta, fresh broccoli, and lean chicken make this dish a healthy option that’s still packed with flavor. Plus, the cheesy sauce is made with simple ingredients like flour, chicken stock, and milk, so you can feel good about what you’re putting into your body.


8 oz. (227 g) whole wheat pasta

12 oz. (340 g) frozen cut broccoli

2 tbsp. (30 g) butter or olive oil

1 small onion, thinly sliced

4 cloves garlic, minced

3 tbsp. (24 g) flour

1 cup (240 ml) chicken stock (vegetable stock could also be used)

1 1/2 cup (360 ml) milk

1 tsp (5 g) Dijon mustard

1/2 tsp (3 g) sea salt

1/4 tsp (1 g) fresh-cracked black pepper

2 cups (226 g) shredded sharp cheddar cheese, divided (8 oz)

1 lb. (454 g) diced cooked chicken


Preheat your oven to 400°F (200°C).

Cook 8 ounces of pasta in a large pot of generously salted boiling water until al dente.

About 2 minutes before the pasta is done, add 12 ounces of broccoli to the pasta water and stir until combined. This will save you a dish.

Drain the pasta and broccoli and set aside.

Using a sauté pan, melt 2 tablespoons of butter or olive oil over medium-high heat.

Add 1 small thinly sliced onion to the pan and cook for 3 minutes, stirring occasionally.

Add 4 cloves of minced garlic to the pan and cook for 3 more minutes, stirring occasionally.

Sprinkle 3 tablespoons of flour over the onion and garlic mixture and stir until combined. Cook for an additional 1 minute.


Slowly add 1 cup of chicken stock (vegetable stock could also be used) to the pan, stirring everything together until mostly smooth and clumps are gone.

Add in 1 1/2 cups of milk, 1 teaspoon of Dijon mustard, 1/2 teaspoon of sea salt, and 1/4 teaspoon of fresh-cracked black pepper. Stir until fully combined.

Continue to cook the sauce until it reaches a simmer. Then remove the sauce from heat and stir in 1 cup of the shredded cheese until thoroughly melted and combined.

Using a 9 x 13-inch baking dish, combine the cooked pasta, broccoli, 1 pound of diced cooked chicken, and cheese sauce. Toss until combined.

Evenly spread out the ingredients in the casserole dish.

Bake uncovered for about 15 minutes.

Remove the pan from the oven and sprinkle the remaining 1 cup of shredded cheese over the top of the casserole.

Bake for an additional 10 minutes or until the cheese is nice and melted.

Serve warm and enjoy!


You can use whole wheat pasta or gluten-free pasta if you prefer.

Fresh broccoli can be used instead of frozen broccoli.

To save time, use rotisserie chicken or leftover cooked chicken.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

In conclusion, this Healthy Chicken Broccoli Pasta Casserole is a delicious and nutritious meal that is perfect for any occasion. With its creamy and flavorful cheese sauce, tender chunks of chicken, and nutritious broccoli, this casserole is sure to be a hit with both kids and adults alike. It’s also a great way to sneak in some extra veggies into your diet. This recipe is easy to make and can be prepared in advance, making it a perfect choice for busy weeknights or for feeding a crowd. Give it a try and enjoy a comforting and satisfying meal that is both healthy and delicious!


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