Baked Penne with Chicken, Broccoli and Smoked Mozzarella

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This baked penne with chicken, broccoli and smoked mozzarella is creamy, cheesy and comforting with a grown up twist. Tender penne, juicy seasoned chicken and bright green broccoli are folded into a garlicky homemade cheese sauce, then topped with smoky mozzarella and Parmesan and baked until golden and bubbling. The smoked cheese gives it a rich, almost wood fired flavor that makes an everyday pasta bake taste special.

It is easy to make ahead, great for meal prep and a guaranteed hit with kids and adults. Serve it with a simple salad for a complete dinner. If you love hearty pasta bakes, try my chicken Alfredo bake or baked ravioli with spinach and mushrooms.

Why You Will Love This Baked Penne

• Creamy but not heavy. A milk based cheese sauce coats every piece of pasta.
• Smoky, gourmet flavor. Smoked mozzarella turns a simple bake into something memorable.
• Balanced meal. Protein, pasta and vegetables in one dish.
• Make ahead friendly. Assemble earlier and bake when you are ready.
• Kid approved. Cheesy, familiar and easy to love.

Ingredients You Will Need

Exact amounts are in the recipe card below.

For the pasta and chicken

• Penne: sturdy tubes that hold the creamy sauce. Rigatoni or ziti also work.
• Boneless skinless chicken breasts: cut into bite size pieces. Rotisserie chicken is a great shortcut.
• Broccoli florets: fresh or frozen, cut into small pieces.
• Olive oil, Italian seasoning, garlic powder, salt and pepper: to season the chicken.

For the cheese sauce

• Butter and all purpose flour: make a roux to thicken the sauce.
• Garlic: minced, for aroma.
• Whole milk and chicken broth: the creamy, savory base.
• Smoked mozzarella: shredded, the star cheese. Half goes in the sauce and half on top.
• Parmesan cheese: adds salty, nutty depth and a golden crust.

How to Make Baked Penne With Chicken and Broccoli

1. Preheat and boil

Preheat the oven to 400°F and grease a 9×13 baking dish. Bring a large pot of salted water to a boil. Cook the penne for 2 minutes less than the package directions. During the last 2 minutes, add the broccoli florets to the pot. Drain both together in a colander.

2. Cook the chicken

While the pasta cooks, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, salt and pepper. Cook in a large skillet over medium high heat for 6 to 8 minutes, stirring occasionally, until golden and cooked through to 165°F on an instant read thermometer. Transfer to a plate.

3. Make the cheese sauce

Melt the butter in the same skillet over medium heat. Add the garlic for 30 seconds, then whisk in the flour and cook for 1 minute. Slowly whisk in the milk and broth and simmer for 4 to 5 minutes, stirring, until thickened. Remove from the heat and stir in half of the smoked mozzarella and half of the Parmesan until melted. Season with salt and pepper.

4. Combine and top

Add the penne, broccoli and chicken to the sauce and stir until everything is evenly coated. Pour into the baking dish and spread it out. Sprinkle the remaining smoked mozzarella and Parmesan over the top.

5. Bake until bubbly

Bake uncovered for 18 to 22 minutes, until the cheese is melted, bubbling and golden in spots. For a deeper golden top, broil for 1 to 2 minutes at the end, watching closely. Let rest for 5 minutes before serving.

Tips for the Best Baked Penne

• Undercook the pasta. It finishes cooking in the oven and stays firm instead of mushy.
• Cook the broccoli with the pasta. It saves a pot and keeps the florets bright and tender crisp.
• Shred your own cheese. Freshly shredded smoked mozzarella melts smoothly.
• Make the sauce a little loose. The pasta absorbs some sauce as it bakes.
• Let it rest. Five minutes helps the sauce settle so servings hold together.

Why Smoked Mozzarella Works So Well

Smoked mozzarella is regular mozzarella that has been gently smoked, often over natural wood, which gives it a golden brown rind and a savory, slightly sweet smoky flavor. It melts just like regular mozzarella, so you still get those gooey, stretchy cheese pulls, but with much more depth. The smokiness pairs beautifully with chicken and broccoli and makes the whole dish taste like it came from a wood fired oven. You can usually find it near the fresh mozzarella in the specialty cheese section.

If you cannot find it, smoked gouda, smoked provolone or a mix of regular mozzarella and a little smoked paprika are good substitutes.

Using Rotisserie or Leftover Chicken

For an even faster dinner, skip cooking the chicken and use about 3 cups of shredded or diced rotisserie chicken. It is already seasoned and tender, and it saves about 10 minutes. Leftover grilled or roasted chicken works just as well. Simply fold it into the sauce with the pasta and broccoli. If your chicken is on the plain side, add an extra 1/2 teaspoon of Italian seasoning and a pinch of garlic powder to the sauce so the dish stays flavorful.

Easy Variations

• Add bacon: stir crumbled crispy bacon into the sauce for an extra smoky flavor.
• More vegetables: add spinach, mushrooms, sun dried tomatoes or roasted red peppers.
• Different cheese: use fontina, cheddar or provolone.
• Pesto twist: stir a few spoonfuls of basil pesto into the sauce.
• Crunchy topping: sprinkle buttered panko over the cheese before baking.
• Gluten free: use gluten free pasta and a gluten free flour blend.

How to Make a Smooth Cheese Sauce

The cheese sauce is what makes this bake creamy instead of dry, and it only takes a few minutes. Start by melting the butter over medium heat and cooking the garlic just until fragrant. Whisk in the flour and let it bubble for a full minute. This short cooking step removes the raw flour taste and forms the roux that will thicken the sauce. Warm milk blends more easily, so heat it briefly in the microwave if you have time. Pour it in slowly while whisking constantly, then add the broth. Keep whisking and simmering until the sauce thickens enough to coat the back of a spoon.

Take the pan off the heat before adding the cheese. Melting cheese over direct high heat can make it stringy or oily, while stirring it into a hot sauce off the heat keeps it smooth and velvety. Taste the sauce before combining it with the pasta, and season generously, since pasta and broccoli will absorb some of the salt.

Meal Prep Baked Penne for the Week

This casserole is ideal for meal prep because it reheats beautifully and includes protein, carbohydrates and vegetables in one dish. Bake it on Sunday, let it cool, then cut it into six portions and pack them into containers. Add a side of fresh fruit or a small salad in a separate compartment.

To reheat, sprinkle a tablespoon of milk over each portion before microwaving, which keeps the sauce creamy. You can also freeze individual portions for up to 3 months and reheat them straight from frozen in the microwave, stirring halfway through.

Is Baked Penne Healthy?

This dish is a hearty, balanced meal. Chicken breast provides lean protein, broccoli adds fiber and vitamin C, and a milk based sauce is lighter than one made with heavy cream. To make it even lighter, use whole wheat penne, part skim mozzarella and extra broccoli.

What to Serve With Baked Penne

Pair this hearty pasta bake with a crisp green salad, a tomato cucumber salad or roasted carrots. Garlic bread or warm dinner rolls are always welcome. For a lighter side, try steamed green beans or a simple arugula salad with lemon. For another cozy dinner, try my one pot chicken and rice.

Make Ahead, Storage and Freezing

• Make ahead: assemble the dish, cover and refrigerate for up to 24 hours. Bake covered for 15 minutes, then uncovered for 15 to 20 minutes.
• Refrigerator: store leftovers in glass meal prep containers for up to 4 days.
• Freezer: freeze the baked or unbaked casserole, tightly wrapped, for up to 3 months.
• Reheating: reheat individual portions in the microwave with a splash of milk, or cover the dish and warm at 350°F for 20 minutes.

Common Mistakes to Avoid

• Fully cooking the pasta first. It will turn soft and mushy in the oven.
• A sauce that is too thick. Thin it with extra milk so the bake stays creamy.
• Overcooking the chicken. It bakes again in the oven, so pull it at 165°F.
• Skipping salt in the pasta water. Well seasoned pasta makes a big difference.

Frequently Asked Questions

Can I substitute smoked mozzarella?

Yes. Smoked gouda, fontina, provolone or regular mozzarella all work.

Can I use frozen broccoli?

Yes. Add it to the pasta water for the last minute, then drain well.

Can I make baked penne ahead of time?

Yes. Assemble up to a day ahead and refrigerate, then bake when ready.

How do I keep baked penne from drying out?

Keep the sauce slightly loose before baking and do not overbake.

Can I use a different pasta?

Rigatoni, ziti, rotini and shells all work well.

Is this recipe freezer friendly?

Yes. It freezes well for up to 3 months.

Final Thoughts

Baked penne with chicken, broccoli and smoked mozzarella is comfort food with a flavorful upgrade. The creamy garlic cheese sauce, tender chicken and smoky melted cheese come together in one satisfying dish that is easy to prep ahead and perfect for busy weeknights or family gatherings.

Nutrition Per Serving

Nutrient	Amount
Calories	548 kcal
Protein	39 g
Carbohydrates	52 g
Fat	20 g
Saturated Fat	11 g
Fiber	3 g
Sugar	7 g
Sodium	620 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.