Description
This Chicken and Broccoli Pasta Bake is a comforting and creamy casserole featuring tender chicken, tender-crisp broccoli, and fusilli pasta, all enveloped in a rich cheddar and Parmesan cheese sauce. Baked to perfection and topped with crispy fried onions, this dish is perfect for a hearty family meal.
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, Pasta, and Cheese
- 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 shredded 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, crumbled chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt. Set aside.
- Prepare Chicken: Cut the chicken breast into 1-inch cubes, pat dry, then season with salt, pepper, and Italian seasoning.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and just cooked through, about 3-4 minutes. Remove chicken from skillet and set aside.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the 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 cooked.
- Deglaze Skillet: In the same skillet used for chicken, add the white wine and heat over medium. Use a silicone spatula to scrape up any browned bits from the pan. Simmer until wine is reduced by half, about 3-4 minutes.
- Make Roux: Add butter and minced garlic to the skillet and cook for 1 minute. Stir in flour and cook continuously for 2 minutes to form a roux.
- Add Sauce Mixture: Gradually add the reserved sauce mixture in small splashes, stirring constantly. Bring the sauce to a boil, then reduce heat to a simmer.
- Add Cheese to Sauce: Slowly sprinkle in the Parmesan cheese and half of the shredded cheddar cheese. Stir until cheese is melted and sauce is smooth.
- Combine Pasta, Broccoli, and Chicken: Add cooked pasta, broccoli, and seared chicken with any juices back into the sauce. Stir well to combine.
- Transfer and Bake: Transfer mixture to a lightly greased 9 x 13-inch casserole dish if your skillet isn’t oven-safe. Top with remaining cheddar cheese. Cover with foil and bake for 15 minutes.
- Top with Fried Onions: Remove foil, sprinkle crispy fried onions on top, and bake uncovered for an additional 8-10 minutes until onions are golden and crispy. Serve hot.
Notes
- Hot Sauce, Dijon Mustard, and Soy Sauce enhance sauce flavor without overpowering it. Worcestershire sauce can substitute soy sauce.
- Recommended dry white wines include Chardonnay, Pinot Grigio, or Sauvignon Blanc; chicken broth is a non-alcoholic alternative.
- Use freshly grated Parmesan cheese for best melt and flavor; Cracker Barrel cheddar is recommended for cheese.
- Fusilli pasta holds sauce well; penne, rigatoni, ziti, or cavatappi are good alternatives.
- Do not allow the cheese sauce to boil after cheese is added to avoid grainy texture.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months. Reheat gently on low power to avoid cheese separation.
- For reheating, use microwave melt setting or reheat over 50% power; double boiler method works well for creamy pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
