Sheet Pan Broccoli, Cheese and Chicken Pasta

When it comes to busy weeknights, we love a sheet pan pasta recipe. This one features our curly Cavatappi noodles in an out-of-this-world cheesy chicken and broccoli bake.

Pasta with chicken, broccoli, and cheese
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  • Category Title Pasta

  • Cuisine Type American

  • Level Easy

Recipe By: Delallo


  • 1 (1-pound) package DeLallo Cavatappi
  • 2 large crowns broccoli, trimmed and cut into small florets
  • 1 ½ cups half and half
  • 3 tablespoons flour
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 12 ounces sharp cheddar, grated
  • 4 ounces Havarti cheese, grated
  • 4 ounces mascarpone cheese
  • 2 cups shredded roasted chicken (rotisserie works well)
  • Butter for greasing


  • Preheat oven to 425˚F. Butter a large rimmed baking sheet.
  • Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Stir in the broccoli and continue cooking until the pasta is al dente and the broccoli is tender, about 3 minutes. Drain, then return back to the pot.
  • Meanwhile, in a mixing bowl, whisk the half and half, flour, mustard, thyme, salt and pepper. Stir in the cheddar and Havarti cheeses.
  • Add the cheese mixture to the pasta and broccoli. Stir in the mascarpone. Add chicken and toss to combine.
  • Transfer the pasta mixture to the prepared baking sheet. Spread out evenly. Bake until golden and bubbly, about 20 minutes. Remove from the oven and serve immediately.

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