Savory Chicken and Broccoli Pasta Muffins Recipe

Imagine enjoying a delightful bite-sized treat that combines the classic flavors of a chicken recipe with the wholesome goodness of broccoli and pasta. That’s what you get with these Chicken and Broccoli Pasta Muffins. Perfect for lunchboxes, snacks, or a quick weeknight dinner, these muffins are not just easy to make but also incredibly satisfying.

These muffins are packed with protein from the chicken and enriched with vitamins from the broccoli, making them a nutritious choice for both kids and adults. Plus, they’re a fantastic way to use up leftover chicken and get your greens in at the same time.

The Perfect Chicken and Broccoli Pasta Muffins

These savory chicken and broccoli pasta muffins are tender, flavorful, and filled with cheesy goodness. Each muffin offers a delightful balance of textures—from the moist pasta to the crisp-tender broccoli, all brought together with seasoned chicken and melted cheese.

Ingredients

2 cups cooked pasta (elbow, penne, or fusilli)
1 cup cooked chicken, shredded or diced
1 cup broccoli florets, steamed and chopped
1 cup shredded cheese (cheddar or mozzarella)
3 large eggs
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 teaspoon Italian seasoning (optional)
Cooking spray or muffin liners

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line it with muffin liners.
Mix the Ingredients: In a large bowl, combine the cooked pasta, shredded chicken, chopped broccoli, and shredded cheese.
Whisk the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and Italian seasoning until well combined.
Combine: Pour the egg mixture over the pasta mixture and stir until everything is evenly coated.
Fill the Muffin Tin: Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden and set in the center.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.