Chicken Broccoli Baked Ziti with Garlic Cream Sauce

Name: Chicken Broccoli Baked Ziti with Garlic Cream Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 16 oz (454 g) dried ziti; 2 tbsp (36 g) kosher salt, for the pasta water; 16 oz (454 g) broccoli florets, cut into bite-size florets about 1 inch (2.5 cm) wide; 1½ lb (680 g) boneless, skinless chicken breasts, patted dry and cut into ¾-inch (2 cm) pieces; 2 tbsp (30 ml) olive oil; ¾ tsp (4 g) kosher salt, for the chicken; ¾ tsp (2 g) black pepper, freshly ground, divided between chicken and sauce; 1 tsp (1 g) dried Italian seasoning; 4 tbsp (57 g) unsalted butter; 6 cloves (28 g) garlic cloves, finely minced; ¼ cup (32 g) all-purpose flour; 2 cups (480 ml) whole milk, at room temperature or slightly warm; 1 cup (240 ml) heavy cream; 1 cup (240 ml) low-sodium chicken broth; 1 cup (90 g) Parmesan cheese, finely grated (about 3 oz / 85 g); ½ tsp (3 g) kosher salt, for the sauce, plus more to taste; ⅛ tsp (0.3 g) ground nutmeg (optional); ¼ tsp (½ g) red pepper flakes (optional); 12 oz (340 g) low-moisture whole-milk mozzarella, shredded (about 3 cups), divided: 2 cups for the filling, 1 cup for the top; 1 tsp (5 g) butter or nonstick cooking spray, for greasing the dish

From the MyKitchenBank Kitchen

Tender ziti, seared chicken and bright broccoli are tossed in a silky garlic-Parmesan cream sauce, topped with mozzarella and baked until bubbling and golden. A one-dish family dinner that feeds a crowd.

Prep: 30 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 25 min
Makes: 1 (9×13-inch) casserole, 8 generous servings

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Ingredients

8 servings

16 oz (454 g) dried ziti
2 tbsp (36 g) kosher salt, for the pasta water
16 oz (454 g) broccoli florets, cut into bite-size florets about 1 inch (2.5 cm) wide
1½ lb (680 g) boneless, skinless chicken breasts, patted dry and cut into ¾-inch (2 cm) pieces
2 tbsp (30 ml) olive oil
¾ tsp (4 g) kosher salt, for the chicken
¾ tsp (2 g) black pepper, freshly ground, divided between chicken and sauce
1 tsp (1 g) dried Italian seasoning
4 tbsp (57 g) unsalted butter
6 cloves (28 g) garlic cloves, finely minced
¼ cup (32 g) all-purpose flour
2 cups (480 ml) whole milk, at room temperature or slightly warm
1 cup (240 ml) heavy cream
1 cup (240 ml) low-sodium chicken broth
1 cup (90 g) Parmesan cheese, finely grated (about 3 oz / 85 g)
½ tsp (3 g) kosher salt, for the sauce, plus more to taste
⅛ tsp (0.3 g) ground nutmeg (optional)
¼ tsp (0.5 g) red pepper flakes (optional)
12 oz (340 g) low-moisture whole-milk mozzarella, shredded (about 3 cups), divided: 2 cups for the filling, 1 cup for the top
1 tsp (5 g) butter or nonstick cooking spray, for greasing the dish

Equipment (8)

9×13-inch (23×33 cm) baking dish, at least 2 inches (5 cm) deep
Large pot (6–8 quart / 6–8 L) for the pasta
Large skillet, 12-inch (30 cm)
Large saucepan or Dutch oven (4-quart / 4 L)
Whisk
Colander
Instant-read thermometer
Box grater

Steps

Before you start

Shred the mozzarella from a block if you can; bagged pre-shredded cheese is coated with starch and melts less smoothly.
Pat the chicken dry with paper towels so it sears and browns instead of steaming.
Use a 9×13-inch (23×33 cm) baking dish at least 2 inches (5 cm) deep, and set a rack in the center of the oven.
The sauce will look loose before baking. The pasta absorbs it as it bakes, so don't thicken it further.

1
Heat oven, boil waterOven 400°F / 205°C
- Position a rack in the center of the oven and preheat to 400°F (200°C).
- Grease a 9×13-inch (23×33 cm) baking dish with the butter or spray.
- Fill a large pot with 5 quarts (5 L) of water, add the 2 tablespoons kosher salt for the pasta water, cover, and bring to a rolling boil over high heat.
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Ready when: Water is at a full rolling boil and the oven has reached temperature.
Tip: Salt the water generously. It is the only chance to season the pasta itself.
2
Prep chicken and broccoli
- Cut the broccoli into 1-inch (2.5 cm) florets, trimming thick stems.
- Pat the chicken dry and cut into ¾-inch (2 cm) pieces.
- Toss the chicken with ¾ teaspoon salt, ½ teaspoon of the pepper and the Italian seasoning.
- Grate the Parmesan and shred the mozzarella if needed, keeping 2 cups of mozzarella for the filling and 1 cup for the top.
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Ready when: Chicken pieces are roughly the same size so they cook evenly.
Tip: Uniform pieces matter: large chunks stay raw in the middle while small ones dry out.
3
Boil pasta and broccoli
- Add the ziti to the boiling water and cook 2 minutes less than the package directions, usually 7–8 minutes, stirring once in the first minute.
- Add the broccoli for the last 90 seconds.
- Drain well in a colander and shake off excess water.
- Leave in the colander; do not rinse.
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Ready when: Pasta is firm with a clear white core when bitten (it will finish in the oven); broccoli is bright green.
Tip: Undercooking the pasta is essential. It keeps absorbing sauce in the oven and will turn mushy if fully cooked now.
4
Sear the chicken
- Heat the olive oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the seasoned chicken in a single layer and let it sear undisturbed for 3 minutes, then stir and cook 3–4 minutes more.
- Transfer to a plate; it will finish cooking in the oven.
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Ready when: Chicken is golden on the outside and nearly cooked through, about 150°F (66°C) in the thickest piece.
Tip: Work in two batches if the pieces crowd the pan; crowding causes steaming and gray meat.
5
Cook garlic and flour
- In a 4-quart (4 L) saucepan or Dutch oven, melt the butter over medium heat.
- Add the garlic and stir for 30 seconds until fragrant.
- Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste.
- The mixture should look like a pale, bubbly paste.
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Ready when: Garlic smells sweet and fragrant but has not browned; paste is smooth and bubbling.
Tip: Reduce the heat if the garlic starts to brown. Bitter garlic will flavor the whole dish.
6
Simmer the cream sauce
- Slowly pour in the milk, whisking constantly, then add the cream and chicken broth.
- Raise the heat to medium and bring to a gentle simmer, whisking often.
- Reduce to medium-low and simmer 6–8 minutes, stirring along the bottom, until slightly thickened.
- Stir in ½ teaspoon salt, the remaining ¼ teaspoon pepper, and the optional nutmeg and pepper flakes.
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Ready when: Sauce coats the back of a spoon and a finger drawn through it leaves a clear line; it will still be pourable.
Tip: Add the liquids gradually while whisking to prevent lumps.
7
Melt in the cheese
- Remove the saucepan from the heat.
- Whisk in the Parmesan a handful at a time until fully melted and smooth, then stir in 1 cup of the mozzarella.
- Taste and add more salt if needed.
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Ready when: Sauce is smooth and glossy with no visible strings of unmelted cheese.
Tip: Adding cheese off the heat prevents a grainy or oily sauce.
8
Toss and assemble
- In the large pasta pot or a very large bowl, combine the drained pasta and broccoli, seared chicken (with any juices) and the cheese sauce.
- Fold gently until everything is evenly coated.
- Fold in 1 more cup of mozzarella.
- Scrape into the prepared baking dish and spread into an even layer.
- Scatter the final 1 cup of mozzarella over the top.
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Ready when: Every piece of pasta is glossy with sauce, with sauce pooling slightly at the bottom of the dish.
Tip: The mixture should look quite saucy. If it looks dry now, it will be dry after baking.
9
Bake until bubblyOven 400°F / 205°C
- Bake uncovered at 400°F (200°C) for 22–25 minutes.
- If the top is not browned, switch the oven to broil for the last 1–2 minutes and watch closely.
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Ready when: Edges bubble, the cheese is melted with golden spots, and the chicken registers 165°F (74°C) in the center.
Tip: Place a baking sheet on the rack below to catch any drips.
10
Rest and serve
- Let the ziti rest on a heat-safe surface for 10 minutes.
- The sauce will thicken and cling to the pasta.
- Scoop into bowls and serve.
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Ready when: Sauce stops bubbling and looks creamy and set at the edges.
Tip: Serving immediately will give a runny, soupy plate.

Good to know

Tips

Undercook the pasta and keep the sauce loose; both prevent a dry, mushy bake.
Cut broccoli florets small and uniform so they stay tender-crisp, not mushy, after baking.
For a crunchy top, mix ½ cup (30 g) panko with 1 tablespoon melted butter and sprinkle over the cheese before baking.
Use an instant-read thermometer to check the chicken is 165°F (74°C) rather than guessing.

Make ahead

"Assemble through step 8, cool completely, cover tightly and refrigerate up to 24 hours. Bake covered with foil at 375°F (190°C) for 30 minutes, then uncover and bake 15–20 minutes more until hot throughout (165°F / 74°C in the center) and bubbling."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 2 months, wrapped well; thaw overnight in the fridge. Reheat portions in the microwave at 70% power with a splash of milk, or covered with foil in a 350°F (175°C) oven for 20–25 minutes, until steaming hot (165°F / 74°C)."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs or 3 cups shredded rotisserie chicken. Thighs take the same sear time. If using rotisserie chicken, skip the searing and fold it in at step 8.
dried ziti → penne rigate or rigatoni. Use the same weight and still undercook by 2 minutes.
heavy cream → additional whole milk (1 cup / 240 ml). The sauce will be lighter and slightly less rich.
Parmesan cheese → Pecorino Romano. Saltier, so reduce added salt in the sauce to ¼ teaspoon and taste before adding more.