This easy chicken and broccoli pasta bake is one of those One Pan dinners that feels way fancier than the effort it requires. You layer everything into one baking dish (no pre-cooking the pasta!), pop it in the oven, and it turns into a creamy, cheesy, cozy pasta bake that tastes like you worked way harder than you did.

It’s protein-packed, veggie-loaded, and the kind of weeknight dinner that makes leftovers something to look forward to.

If you like this casserole, you should try my Chicken Fajita Casserole, High-Protein Buffalo Chicken Quinoa Casserole, or my Easy Vegetable Pizza Casserole (without pasta!)

Why You Will Love This Dinner

Everything bakes in one dish
No boiling the pasta first
Perfect for meal prep
Great for busy weeknights

Ingredients

Skinless boneless chicken thighs – Juicy, flavorful, and perfect for baking.
Dry orzo – Cooks directly in the baking dish and soaks up all the flavor.
Broccoli florets – Fresh or frozen both work beautifully.
Cherry tomatoes – Add sweetness and balance (sun-dried tomatoes work too).
Boursin Garlic & Herbs cheese – The secret to ultra-creamy texture without making a separate sauce.
Chicken broth – Helps cook the orzo and keeps everything moist.
Tomato paste – Adds depth and richness.
Garlic – Freshly minced for the best flavor.
Olive oil – For richness and balance.
Italian seasoning – Classic herb blend for comfort flavor.
Smoked paprika – Adds subtle warmth and depth.
Parmesan cheese – For that golden, cheesy finish.
Salt & pepper – To taste.

Substitutions and Variations

Protein swaps

Boneless skinless chicken breast
Rotisserie chicken (stir in halfway through baking)
Italian sausage

Vegetable swaps

Zucchini
Spinach (stir in at the end)
Mushrooms
Bell peppers

Tomato options

Sun-dried tomatoes
Fire-roasted diced tomatoes (reduce broth slightly)

Cheese swaps

Cream cheese + extra Italian seasoning if you don’t have Boursin
Goat cheese for tang
Mozzarella

How to make this Chicken and Broccoli Pasta Bake

Chicken and Broccoli Pasta Bake layered in a dish

Preheat oven to 400°F.
Layer Ingredients in your casserole dish.
Place the entire block of Boursin cheese in the center on top.
Cover tightly with foil (or place a baking sheet over the top).
Bake for 45 minutes.
Sprinkle generously with Parmesan cheese.
Bake uncovered until golden and bubbly.
Remove from oven and stir everything together until creamy and combined.

Tips and Notes

Make sure the dish is tightly covered so the orzo cooks properly.
Do not stir before the initial bake, layering helps the pasta cook evenly.
If using frozen broccoli, no need to thaw first.
Let the dish rest 5–10 minutes before serving so it thickens slightly.
If it looks slightly liquidy when you first stir that’s normal. It thickens as it sits.

Recipe FAQs

Can I use a different pasta?
Orzo works best because it cooks evenly in this method. Other small pasta shapes may need slight liquid adjustments.

Can I make this ahead of time?
Yes! Assemble it earlier in the day and refrigerate. Add 5–10 extra minutes of bake time if starting cold.

Is this freezer friendly?
Yes, though the texture of the broccoli may soften slightly after thawing.

Can I add more cheese?
Always. Mozzarella mixed in at the end makes it extra cheesy.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave in 60-second intervals, stirring between each, or warm in the oven at 350°F until heated through. Add a splash of broth if needed to loosen it up.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!