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comforting chicken broccoli bake

Cozy Chicken Broccoli Ziti Bake

This hearty casserole combines tender chicken, perfectly cooked broccoli, and ziti pasta in a luxurious asiago cheese sauce. Topped with crispy homemade breadcrumbs, this comforting dish creates the perfect balance of creamy texture and satisfying crunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ziti pasta
  • 3 cups whole milk
  • 2 cups low sodium chicken broth
  • 4 boneless skinless chicken breasts about 1½ pounds
  • 8 cloves garlic minced, divided
  • 12 ounces broccoli florets cut into 1-inch pieces
  • 1 onion chopped fine
  • 5 tablespoons unsalted butter divided (2 tablespoons melted separately)
  • ½ cup white wine
  • ¼ cup all-purpose flour
  • 2½ cups asiago cheese grated, divided
  • 4 slices hearty white bread torn into pieces
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste

Equipment

  • 13x9-inch baking dish
  • Food processor
  • Large pot

Method
 

  1. Preheat oven to 400°F.
  2. In a food processor, pulse together the torn bread, 2 minced garlic cloves, 1/2 cup of grated asiago cheese, and 2 tablespoons of melted butter until you get a coarse breadcrumb mixture. Set aside.
  3. Cook ziti pasta in generously salted water until nearly al dente (slightly underdone). Drain and set aside.
  4. Melt 3 tablespoons of butter in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
  5. Add the remaining 6 cloves of minced garlic and red pepper flakes, cooking just until fragrant, about 30 seconds.
  6. Sprinkle in the flour and cook until golden, about 1-2 minutes, stirring constantly to create a roux.
  7. Slowly whisk in the white wine and cook until almost evaporated.
  8. Gradually add the whole milk and chicken broth, whisking constantly. Bring to a gentle boil.
  9. Add chicken breasts directly to the simmering liquid and cook for about 5 minutes until no longer pink. Remove chicken and shred or chop into bite-sized pieces.
  10. Remove pot from heat and stir in the remaining 2 cups of asiago cheese until completely melted. Return the chopped chicken to the sauce.
  11. Place broccoli florets in a microwave-safe bowl, cover, and microwave for 2-4 minutes until bright green and nearly tender.
  12. Stir the broccoli and drained ziti into the creamy chicken mixture. Season with salt and pepper to taste.
  13. Transfer everything to a 13x9-inch baking dish and sprinkle the breadcrumb mixture evenly over the top.
  14. Bake for 20-25 minutes until golden brown and bubbling around the edges.
  15. Let stand for 5 minutes before serving.

Notes

For meal prep, you can assemble the entire casserole (minus the breadcrumbs) up to 24 hours in advance. Refrigerate, then bring to room temperature, add the topping, and bake when ready to serve.
Feel free to substitute the pasta with penne or rigatoni, and the asiago cheese with parmesan or pecorino romano if needed. For a lighter version, 2% milk can replace whole milk, though the sauce won't be quite as creamy.
Leftovers can be refrigerated for up to 4 days. Reheat individual portions in the microwave or larger amounts in the oven at 350°F until heated through.