Description
This Chicken and Broccoli Pasta Bake is a creamy, flavorful casserole combining tender chicken, crisp broccoli, fusilli pasta, and a rich cheese sauce with Parmesan and cheddar. Baked to perfection and topped with crispy fried onions, this comforting dish is perfect for a hearty dinner that the whole family will enjoy.
Ingredients
Scale
Sauce
- 1 ½ cups chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon parsley
- ¼ teaspoon paprika
- ¼ teaspoon garlic salt
Chicken, Orzo, Cheese, etc.
- 1-2 tablespoons olive oil
- 1 ¼ lbs boneless skinless chicken breast
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- ½ cup dry white wine
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ lb fusilli pasta
- 3-4 cups broccoli florets
- 3 tablespoons grated Parmesan cheese
- 3 cups cheddar cheese
- 1 cup crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole later.
- Prepare Sauce Mixture: In a large measuring cup with a spout, combine chicken broth, half and half, chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt. Set aside.
- Season Chicken: Cut chicken breast into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning evenly.
- Sear Chicken: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken cubes and cook, stirring occasionally, until golden and just cooked through about 3-4 minutes. Remove the chicken from skillet and set aside.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add fusilli pasta and cook for one minute less than package instructions. Add broccoli florets during the last 4 minutes of cooking. Drain pasta and broccoli once done.
- Deglaze Skillet: Using the same skillet, pour in ½ cup dry white wine over medium heat. Use a silicone spatula to scrape and loosen browned bits from the skillet’s bottom for flavor. Simmer until the wine reduces by half, about 3-4 minutes.
- Make the Roux: Add butter and minced garlic to the skillet; cook for 1 minute until fragrant. Sprinkle in flour and stir continuously for 2 minutes to cook the flour without browning.
- Add Sauce Liquids: Gradually pour the prepared sauce mixture into the skillet in small splashes while stirring constantly. Bring to a boil, then reduce to a simmer to thicken.
- Add Cheese: Slowly add the grated Parmesan and half of the cheddar cheese to the sauce, stirring until melted and combined well. Avoid boiling the sauce after cheese addition to prevent graininess.
- Combine Pasta and Chicken: Add cooked pasta and broccoli to the sauce and stir to coat evenly. Return the cooked chicken, along with any accumulated juices, to the skillet and stir gently to combine.
- Assemble Casserole: Remove the skillet from heat. If skillet is not oven-safe, transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 15 minutes to allow cheese to melt and flavors to meld.
- Add Fried Onions and Finish Baking: Remove foil, sprinkle crispy fried onions evenly on top, and bake uncovered for an additional 8-10 minutes until onions are golden and crunchy.
- Serve: Remove from oven and serve warm for a comforting and cheesy chicken broccoli pasta bake.
Notes
- Use Franks' Hot Sauce or Worcestershire sauce as alternatives for added flavor depth.
- Opt for dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc, or substitute chicken broth if avoiding alcohol.
- Freshly grated Parmesan from a block melts better than pre-grated versions.
- Fusilli pasta works best as it holds onto cheese sauce well; other sturdy pasta like penne or rigatoni can be used.
- Do not boil sauce after adding cheese to avoid grainy texture.
- Store leftovers in airtight containers for up to 3 days refrigerated or freeze up to 3 months.
- Reheat gently on medium microwave power or using a double boiler to prevent cheese separation.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 100 mg
