Creamy Chicken and Broccoli Ziti

This creamy chicken and broccoli ziti combines seasoned chicken, tender broccoli, and pasta in a rich homemade cream sauce. Everything is topped with plenty of mozzarella and baked until hot, melty, and golden around the edges.

Why You’ll Love This Recipe

This creamy chicken and broccoli ziti is the kind of comforting dinner that the entire family can enjoy. The chicken and sauce are both generously seasoned, so every part of the dish has plenty of flavor. The creamy sauce coats the pasta without making it feel dry, while the baked mozzarella creates a gooey, cheesy topping.

It is also a convenient make-ahead meal. I like transferring the pasta to a baking dish before adding the final layer of cheese. If we have leftovers, I can simply let the dish cool completely, cover it, and place the entire baking dish in the refrigerator.

Ingredients

For the chicken

• 1 pound boneless, skinless chicken breast, cut into bite-size pieces
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 tablespoon olive oil

For the pasta and broccoli

• 10 ounces ziti
• 3 cups broccoli florets, cut into bite-size pieces
• Salt for the pasta water

For the creamy sauce

• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ cup freshly grated Parmesan cheese
• 1 8-ounce block mozzarella cheese, freshly shredded and divided

How to Make Creamy Chicken and Broccoli Ziti

Begin by preheating the oven to 400°F. Lightly grease a 9-by-13-inch baking dish and set it aside.

Bring a large pot of generously salted water to a boil. Add the ziti and cook it for about two minutes less than the package directions so it remains slightly firm. Add the broccoli during the final two to three minutes of cooking. Drain the pasta and broccoli, but do not rinse them.

While the pasta cooks, season the chicken with the salt, garlic powder, onion powder, crushed red pepper flakes, black pepper, and oregano. Toss until every piece is evenly coated.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, making sure not to overcrowd the pan. Let it cook undisturbed for a few minutes so it can develop a nice sear. Continue cooking until the chicken is golden and cooked through, then transfer it to a plate.

Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for approximately 30 seconds, just until fragrant. Sprinkle in the flour and stir continuously for one to two minutes to remove the raw flour taste.

Slowly pour in the chicken broth while whisking to keep the sauce smooth. Add the heavy cream, followed by the salt, garlic powder, onion powder, crushed red pepper flakes, black pepper, and oregano. Bring the sauce to a gentle simmer and cook until it begins to thicken.

Reduce the heat to low and stir in the Parmesan and half of the shredded mozzarella. Continue stirring until the cheeses have melted and the sauce is smooth and creamy.

Add the cooked chicken, ziti, and broccoli to the sauce. Gently toss everything together until the pasta is completely coated. If the sauce becomes too thick, add a small splash of chicken broth or reserved pasta water.

Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella over the top.

Bake uncovered for 10-15 minutes, or until the sauce is bubbling around the edges and the cheese has completely melted. For additional browning, place the baking dish beneath the broiler for one to two minutes, watching it closely.

Allow the ziti to rest for approximately five minutes before serving. This gives the sauce time to settle and cling to the pasta.

Ingredient Notes

Ziti: I use 10 ounces of pasta because that provides approximately 2½ ounces per serving for four people. Cooking it slightly under al dente prevents it from becoming too soft while it bakes.

Chicken: Cut the chicken into similarly sized pieces so they cook evenly. Chicken breast works well, but boneless, skinless chicken thighs can also be used.

Broccoli: Cut the broccoli into small florets that are easy to eat with the pasta. Adding it to the pasta water during the last few minutes cooks it without making it mushy.

Mozzarella: Use an 8-ounce block and shred it yourself. Freshly shredded mozzarella melts more smoothly than pre-shredded cheese, which often contains a coating that can affect the texture.

Parmesan: Freshly grated Parmesan adds saltiness and helps thicken the sauce. Avoid shelf-stable powdered Parmesan for the creamiest texture.

Crushed red pepper flakes: The red pepper adds gentle warmth without making the dish overwhelmingly spicy. You can reduce it if cooking for someone who is especially sensitive to heat.

Tips for the Best Creamy Chicken and Broccoli Ziti

• Keep the chicken in a single layer while cooking. Overcrowding the skillet causes it to steam instead of developing a flavorful golden sear.
• Cook the pasta for about two minutes less than the package directions because it will continue cooking in the oven.
• Add the broth gradually and whisk continuously to prevent lumps from forming in the sauce.
• Keep the heat low when adding the cheese. Excessively high heat can make a cheese sauce grainy or oily.
• The sauce should look slightly looser than you think it needs to be before the pasta goes into the oven. The pasta will continue absorbing the sauce as it bakes.
• Let the finished dish rest for five minutes so the sauce can thicken slightly without becoming dry.

What to Serve with Creamy Chicken and Broccoli Ziti

Because this pasta already includes chicken and broccoli, it works as a complete meal on its own. You can also serve it with garlic bread, warm dinner rolls, or a simple green salad dressed with a light vinaigrette.

Frequently Asked Questions

Can I prepare chicken and broccoli ziti ahead of time?

Yes. Assemble the pasta in the baking dish, top it with mozzarella, and cover it tightly. Refrigerate it for up to 24 hours. Let the baking dish sit at room temperature while the oven preheats, then add approximately 10 minutes to the baking time.

How should I store leftovers?

Let the pasta cool completely before covering the baking dish or transferring the leftovers to an airtight container. Refrigerate for up to three days.

How do I reheat it without drying it out?

Add a small splash of chicken broth, milk, or cream before reheating. Cover the pasta and warm it in a 350°F oven until heated through. Individual servings can also be reheated in the microwave.

Can I use frozen broccoli?

Yes, but thaw and drain it thoroughly before adding it to the pasta. Excess water can thin the cream sauce.

Why did my sauce become too thick?

The pasta continues absorbing liquid as it sits and bakes. Stir in a splash of chicken broth or reserved pasta water before transferring the mixture to the baking dish if the sauce looks too thick.

Can I make this without using the broiler?

Absolutely. Bake the pasta until the cheese has melted and the edges are bubbling. The mozzarella may not brown as deeply, but the dish will still be delicious.

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