Description
This Chicken and Broccoli Pasta Bake is a comforting, cheesy casserole dish that combines tender chicken, al dente fusilli pasta, fresh broccoli florets, and a creamy cheese sauce enriched with Parmesan and cheddar. Enhanced with a subtle blend of seasonings and a splash of white wine, this bake is perfect for a hearty family dinner.
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 (such as Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 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, shredded
- 1 cup crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pasta dish.
- Prepare Sauce Mixture: Combine chicken broth, half and half, crumbled chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt in a large measuring cup with a spout and set aside.
- Prepare Chicken: Cut the chicken breast into 1-inch cubes and pat dry. Season with salt, pepper, and Italian seasoning evenly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and sear until golden brown and just cooked through, about 3 to 4 minutes. Remove from skillet and set aside.
- Cook Pasta and Broccoli: Bring a large pot of water to a boil. Add salt once boiling and cook the fusilli pasta for 1 minute less than package instructions. Add broccoli florets during the last 4 minutes of cooking. Drain both pasta and broccoli.
- Deglaze Pan: Using the same skillet, add the white wine and set heat to medium. Use a silicone spatula to scrape the bottom and sides of the pan to incorporate flavors. Simmer until wine reduces by half, about 3 to 4 minutes.
- Create Roux: Add butter and minced garlic to the skillet and cook for 1 minute. Stir in flour continuously for 2 minutes to form a roux.
- Add Sauce Base: Gradually add the sauce mixture in small splashes to the roux while stirring continuously. Bring the sauce to a boil, then reduce to a simmer.
- Add Cheeses: Slowly sprinkle in the grated Parmesan and half of the shredded cheddar cheese into the sauce, stirring until melted and smooth.
- Combine Pasta and Broccoli: Stir the cooked pasta and broccoli into the cheese sauce until well combined.
- Add Chicken: Return the cooked chicken and any juices accumulated on the plate back into the skillet. Stir to incorporate evenly.
- Transfer to Baking Dish: Remove from heat and transfer the mixture into a lightly greased 9 x 13-inch casserole dish if your pot is not oven-safe.
- Add Topping and Bake: Sprinkle the remaining cheddar cheese over the top, cover the dish, and bake for 15 minutes.
- Add Crispy Onions and Finish Baking: Remove the cover, sprinkle crispy fried onions over the top, and bake uncovered for an additional 8 to 10 minutes until onions are golden and cheese is bubbly. Serve warm.
Notes
- For enhanced flavor, do not skip the hot sauce, Dijon mustard, and soy sauce as they subtly deepen the sauce's taste. Worcestershire sauce can be substituted for soy sauce.
- If preferred, chicken broth may replace the white wine for a non-alcoholic option.
- Use freshly grated Parmesan cheese from a block for the best melt and flavor.
- Fusilli pasta is excellent for holding onto the cheese sauce, but penne, rigatoni, ziti, or cavatappi are great alternatives.
- Avoid boiling the sauce after adding cheese to prevent separation and a grainy texture.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- Reheat gently using a microwave on melt or 50% power or with a makeshift double boiler to preserve creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
