Save to Pinterest This maple mustard chicken pasta bake is my pick when I want to deliver comfort food with a twist. Tender pasta and chicken, coated in a creamy maple-Dijon sauce, mixed with broccoli and finished with a crunchy, cheesy topping. It is a family-pleaser and reheats excellently for leftovers.
Every time I pull this out of the oven, my kitchen smells incredible. The balance of tangy mustard with sweet maple makes the sauce utterly addictive. I once packed up a reheated square of this for work lunch, and everyone wanted the recipe.
Ingredients
- Short pasta: These hold the sauce well and bake up tender. Look for a bronze-cut brand if you can for more flavor and texture.
- Cooked chicken: Any leftover or rotisserie chicken works. The better the chicken, the tastier the bake.
- Broccoli florets: Broccoli brightens the casserole and keeps it a little lighter. Fresh is best but frozen works in a pinch.
- Dijon mustard: The base for the sauce. Choose a smooth, quality mustard without added sugar.
- Maple syrup or honey: Brings sweetness and depth. Use pure maple syrup for best flavor.
- Heavy cream: This creates that luscious texture. Try to use one with a higher fat percentage for richness.
- Shredded cheddar cheese: The cheesy heart of your bake. Use sharp cheddar for more punch.
- Salt and pepper: Season to your taste. Freshly cracked pepper is always my go to.
- Breadcrumbs: These make the topping wonderfully crisp. I like panko for a lighter crunch.
- Melted butter: Helps the breadcrumbs brown and adds buttery flavor. Try using European butter for extra richness.
- Grated Parmesan: Optional but adds another layer of flavor. Fresh grated always beats the canned kind.
Instructions
- Cook the Pasta:
- Boil your pasta in generously salted water just until al dente. It should be slightly firm when bitten. Drain thoroughly so excess water does not thin the sauce.
- Prepare the Sauce:
- In a medium saucepan, whisk together the Dijon mustard and maple syrup with the heavy cream. Place over medium low heat. Stir continuously as you bring it to a gentle simmer. Add the shredded cheddar cheese in small handfuls, whisking until each portion melts completely into the sauce. Taste and adjust with salt and pepper.
- Assemble the Bake:
- In a very large bowl or directly in your baking dish, combine the drained pasta, shredded chicken, and broccoli. Pour the hot maple mustard sauce over everything. Using a spatula, fold gently until every bite is coated evenly.
- Add the Topping:
- Mix your panko or breadcrumbs in a bowl with melted butter and Parmesan if using. Scatter this mixture evenly across the top of your pasta, making sure to cover all corners for that golden crunch.
- Bake:
- Slide your dish into a preheated oven at 190 celcius or 375 fahrenheit. Bake on the middle rack for 20 to 25 minutes. Watch for bubbling edges and a deep golden crust. Remove and let sit five minutes before digging in.
Save to Pinterest Cheddar is my secret to a robust cheesy center. My youngest always licks the spoon clean and requests this as his birthday dinner every year. It has become a celebration dish in our house.
Storage Tips
Cool leftovers completely before covering the dish tightly. This keeps the topping from getting soggy. Store in the fridge up to three days. Reheat in a low oven with foil for best flavor.
Ingredient Substitutions
No chicken? Try leftover turkey or even sautéed mushrooms for a vegetarian spin. Swap out cheddar for gruyere or fontina. Broccoli can be changed out for blanched asparagus or frozen peas.
Serving Suggestions
This pasta bake stands alone but it is great with a simple green salad or roasted carrots. If you are hosting, try dishing it up with a side of crusty bread for extra dipping in the sauce.
Cultural and Historical Context
Casseroles like this are classic comfort fare in American kitchens. The maple mustard combo borrows from both New England and Southern traditions, blending sweet and tangy into one mouthwatering sauce.
Seasonal Adaptations
Fresh peas, sliced asparagus, or baby spinach all work well in spring. Roasted butternut squash cubes are delightful in the fall. Add a handful of sun dried tomatoes for color and zip in winter.
Success Stories
I have had friends text me photos of their bubbling bakes after trying this recipe with different veggies or vegan cheeses. One neighbor even makes double batches for potlucks because it disappears so quickly.
Freezer Meal Conversion
Assemble the whole dish but do not bake. Wrap it well and freeze for up to two months. When ready to eat, thaw overnight and bake as directed, adding a few extra minutes to the cook time.
Save to Pinterest This recipe rewards improvising ingredients, and always tastes better with a little patience out of the oven. Enjoy generous squares with your loved ones.
Common Recipe Questions
- → Can I use a different type of pasta?
Yes, penne, fusilli, elbows, or any short pasta shape will work nicely for this dish.
- → Is rotisserie chicken suitable for this bake?
Absolutely. Rotisserie chicken saves time and adds extra flavor to the casserole.
- → How do I make the topping extra crispy?
Mix breadcrumbs with melted butter and optionally some grated Parmesan before sprinkling on top.
- → Can the casserole be prepared ahead?
Yes, assemble everything and refrigerate. Bake just before serving for best results.
- → Are there veggie substitutions for broccoli?
Peas, spinach, or green beans are great alternatives to broccoli in this dish.