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Broccoli Cheddar Spaghetti Casserole Recipe

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3.9 from 4 reviews

This Broccoli Cheddar Spaghetti Casserole is a hearty and comforting baked pasta dish featuring al dente spaghetti, tender broccoli florets, creamy cheese sauce, and seasoned chicken breast, all topped with a golden, melted cheddar jack cheese crust. Perfect for a family dinner, this one-pan casserole combines rich flavors and textures, baked to perfection in under an hour.

Ingredients

Pasta and Vegetables

  • 1 pound dry spaghetti
  • 3 cups broccoli florets

Cheese Sauce

  • 4 ounces cream cheese, at room temperature
  • 2 cups whole milk cottage cheese
  • 1 1/2 cups milk
  • 4 eggs, beaten
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese

Chicken and Seasoning

  • 2 tablespoons salted butter
  • 1 pound boneless chicken breasts, cut into cubes
  • 1 yellow onion, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste

Topping

  • 2 1/2 cups shredded cheddar jack cheese (or use 1 1/2 cups cheddar and 1 cup Monterey Jack)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F. If you don't have a deep dish oven-safe skillet, generously butter a large casserole dish to prevent sticking during baking.
  2. Boil Pasta and Broccoli: Bring a large pot of salted water to a rolling boil over high heat. Add the dry spaghetti and cook until al dente according to package instructions. In the last 2 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain both together and return them to the pot.
  3. Make Creamy Cheese Mixture: Into the hot pasta and broccoli, add the cream cheese and stir well until it melts and coats everything smoothly. Then stir in the cottage cheese, milk, beaten eggs, chopped fresh parsley, and grated Parmesan cheese. Mix until the sauce is creamy and well combined.
  4. Cook Chicken and Aromatics: While the pasta mixture comes together, heat the butter in a large oven-safe skillet over medium heat. Add the cubed chicken, chopped onion, fresh thyme leaves, paprika, garlic powder, cayenne pepper, salt, and black pepper. Cook for 5 to 8 minutes, stirring occasionally, until the chicken is golden and cooked through and the butter has toasted the spices.
  5. Combine and Bake: Gently mix the creamy pasta and broccoli mixture into the skillet with the cooked chicken and onions. Stir just enough to combine without breaking up the chicken. Spread the mixture evenly, then top with the shredded cheddar jack cheese. Transfer the skillet or casserole dish to the oven and bake for 20 minutes, or until the cheese is melted, bubbly, and starting to brown.
  6. Serve Warm: Remove from the oven and let rest briefly. Serve warm, garnished with additional fresh thyme and basil if desired for a fresh herbal finish.

Notes

  • You can substitute the broccoli with other vegetables like cauliflower or green beans as preferred.
  • If you don’t have fresh thyme, dried thyme can be used but reduce the quantity to 1 tablespoon.
  • For a lighter version, consider using low-fat cottage cheese and milk instead of whole milk varieties.
  • Let the casserole rest for 5 minutes after baking to allow it to set for easier serving.
  • This dish can be prepared ahead until the baking step and refrigerated overnight; just add 5-10 minutes to baking time when cooking from cold.

Find it online: https://simpleplatter.com/broccoli-cheddar-spaghetti-casserole-recipe/