Recipes

Bougie on a Budget Chicken & Broccoli Cheddar Pasta Bake

by Whitney Amadi.
March 16, 2026
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Ingredients:

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Pasta
  •   12 Oz Bronze Cut Pasta  (I used Rotini)
  •   2 Cups Broccoli Florets
  •   2 to 3 Cups Rotisserie Chicken  (Shredded or Chopped )
Cheese Sauce
  •   2 Tablespoon Butter
  •   2 Tablespoon Flour
  •   2 Cups Whole Milk
  •   1 Teaspoon Dijon Mustard
  •   2 Cups Sharp White Cheddar Cheese (Freshly Grated )
  •   1/2 Cup Parmesan  (Freshly Grated )
  •   Salt and Pepper  (To taste )
Topping
  •   1/2 Cup Panko Breadcrumbs 
  •   2 Tablespoon Butter  (Melted )
  •   1/4 Cup Parmesan  (Grated )
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

  1. Preheat oven to 375°F.
  2. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Add the broccoli during the last 2 minutes of cooking. Drain and set aside.
  3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1–2 minutes.
  4. Slowly whisk in the milk and cook until the sauce thickens slightly.
  5. Stir in Dijon mustard, then add the cheddar and parmesan. Stir until melted and smooth. Season with salt and black pepper.
  6. Add the cooked pasta, broccoli, and rotisserie chicken to the sauce and mix until everything is coated.
  7. Pour the mixture into a greased baking dish.
  8. In a small bowl, mix the panko breadcrumbs, melted butter, and parmesan. Sprinkle evenly over the pasta.
  9. Bake for 20–25 minutes until bubbly and the top is golden.

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