
This maple mustard chicken pasta bake hits every comfort food craving in one easy dish—golden baked pasta tossed with maple-mustard glazed chicken, plenty of cheddar, tender broccoli, and a crispy buttery crumb topping. It is my answer for cozy nights when I want something both satisfying and just a little bit special straight from the oven to the table.
I first baked this for friends after a chilly soccer game and now it is on heavy rotation whenever we want something hearty but easy. The touch of maple makes it irresistible and my family never leaves a crumb behind.
Ingredients
- Pasta: such as penne fusilli or elbows gives a good bite and holds the sauce well so use a bronze-cut brand if possible for best texture
- Cooked chicken breast: either cubed or shredded adds protein using rotisserie chicken saves time
- Broccoli florets: for color and tender crunch pick bright green crowns without yellowing
- Dijon mustard: brings sharp bold flavor try to use a good smooth Dijon for the cleanest taste
- Maple syrup or honey: offers subtle sweetness I reach for pure maple for depth
- Heavy cream: makes the sauce silky and rich look for cream with at least 35 percent fat
- Shredded cheddar cheese: for creamy melt and tang I choose a sharp block cheddar and grate it fresh
- Salt and pepper: essential for seasoning and balance
- Breadcrumbs: panko preferred for extra crunch select dry crisp crumbs
- Melted butter: for flavor and that classic golden top unsalted if possible
- Grated Parmesan: optional for a boost of savory depth fresh grated is best
Step-by-Step Instructions
- Cook the Pasta:
- Boil the pasta in well salted water until al dente this should take eight to ten minutes Test a piece to make sure it keeps some bite Drain thoroughly and set aside to prevent overcooking
- Prepare the Maple Mustard Sauce:
- In a medium saucepan whisk together Dijon mustard maple syrup and heavy cream Place over medium-low heat stirring constantly for three to four minutes until mixture is warm and blended Gradually add shredded cheddar cheese by the handful stirring until each addition melts into a silky sauce Add salt and pepper to taste The sauce should coat a spoon but still run smoothly
- Assemble the Bake:
- In a large mixing bowl gently fold together cooked pasta shredded or cubed chicken blanched broccoli florets and the maple mustard sauce Toss until everything is evenly coated Scrape the mixture into a greased baking dish spreading it in an even layer so the sauce and toppings distribute evenly
- Add the Topping:
- In a small bowl mix panko style breadcrumbs with melted butter and grated Parmesan if using Stir until the crumbs look like wet sand Sprinkle the breadcrumb mixture evenly over the surface of the pasta pressing gently to adhere This will give the bake a crisp golden top
- Bake:
- Place the casserole in an oven preheated to one hundred ninety degrees Celsius or three hundred seventy-five Fahrenheit Bake uncovered for twenty to twenty five minutes until the sides are bubbly and the top is crisp and deep gold Remove and let stand five minutes before serving for the best texture

There is something about the combination of real maple syrup and good sharp cheddar that makes this pasta bake stand out My kids like to help scatter the breadcrumbs on top and that golden crunch always has us coming back for seconds One time my niece helped me stir the sauce and called it our secret ingredient

Storage Tips
Store leftovers covered in the refrigerator for up to three days The crumb topping stays most crisp if the casserole is kept uncovered until completely cooled before sealing For longer storage divide into individual containers and freeze up to two months Thaw in the fridge overnight then reheat gently in the oven or microwave
Ingredient Substitutions
Swap the broccoli for peas spinach or even diced cooked green beans No heavy cream Use full fat milk or a blend of milk and a spoonful of cream cheese If you run out of cheddar add a handful of Monterey Jack or Gruyere for a melty finish
Serving Suggestions
A crisp green salad with vinaigrette is my favorite side to balance the richness For a sharper contrast try pickled red onions sprinkled on after baking This dish pairs well with sparkling water and roasted root vegetables for a heartier meal
Cultural Context
This recipe is a twist on classic American casseroles that bring together leftovers pasta cheese and pantry staples Maple mustard is a New England flavor combination and blending it with cheddar is inspired by fall comfort food traditions
Common Questions
- → Can I use a different type of pasta?
Yes, you can substitute penne or fusilli with elbows or any short pasta shape for similar results.
- → Is the maple syrup flavor strong?
The maple syrup adds a mild sweetness, balanced by savory mustard and cheddar flavors. It does not overpower the dish.
- → Can I prepare this ahead of time?
Absolutely—assemble the dish, cover, and refrigerate for up to 24 hours. Add the topping and bake just before serving.
- → What vegetables can replace broccoli?
You can use blanched green beans, spinach, or peas instead of broccoli for variety and color.
- → How can I add more flavor or heat?
Try adding crushed red pepper flakes, garlic, or smoked paprika to the sauce for extra depth or spice.