Description
This Chicken and Broccoli Pasta Bake is a comforting and flavorful casserole combining tender chicken, tender-crisp broccoli, and fusilli pasta in a creamy, cheesy sauce infused with garlic, white wine, and a blend of savory seasonings. Topped with crispy fried onions and gooey cheddar cheese, it makes a satisfying main course perfect for family dinners.
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 shredded cheddar cheese
- 1 cup crispy fried onions
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pasta casserole.
- Prepare sauce mixture: In a large measuring cup with a spout, combine chicken broth, half and half, crushed chicken bouillon cube, hot sauce, soy sauce, Dijon mustard, onion powder, oregano, parsley, paprika, and garlic salt. Set aside.
- Season chicken: Cut the chicken breasts into 1-inch cubes. Pat dry with paper towels, then season evenly with salt, pepper, and Italian seasoning.
- Sear chicken: Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken cubes and sear until golden brown and just cooked through, about 3 to 4 minutes, stirring occasionally. Remove chicken from skillet and set aside.
- Cook pasta and broccoli: Bring a large pot of water to a boil. Add salt once boiling and cook fusilli pasta for 1 minute less than package instructions. During the last 4 minutes of pasta cooking, add broccoli florets to the boiling water. Once done, drain pasta and broccoli together.
- Deglaze skillet with wine: In the same skillet used for the chicken, reduce heat to medium and add ½ cup white wine. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pan. Simmer until the wine reduces by half, about 3 to 4 minutes.
- Make roux: Add 3 tablespoons butter and minced garlic to the skillet. Cook and stir for 1 minute until fragrant. Sprinkle in 3 tablespoons flour and stir constantly for 2 minutes, forming a roux.
- Add sauce: Gradually pour in the prepared sauce mixture in small splashes while stirring continuously. Bring mixture to a boil and then reduce to a simmer to thicken.
- Add cheeses: Sprinkle in grated Parmesan cheese and half of the shredded cheddar cheese gradually into the sauce, stirring until smooth and fully combined. Avoid boiling sauce after adding cheese to prevent separation.
- Combine pasta and chicken: Stir cooked pasta and broccoli into the sauce until fully coated. Add the seared chicken back along with any juices accumulated on the plate and mix well.
- Transfer to casserole dish: Remove skillet from heat. Transfer the pasta mixture to a lightly greased 9 x 13-inch casserole dish if your skillet is not oven-safe.
- Add cheese topping and bake: Sprinkle remaining shredded cheddar cheese evenly over the pasta. Cover the dish with foil and bake in the preheated oven for 15 minutes.
- Add crispy onions and finish baking: Remove the foil and evenly sprinkle 1 cup crispy fried onions on top. Bake uncovered for an additional 8 to 10 minutes, until onions are golden and cheese is bubbly. Serve warm.
Notes
- Hot sauce, Dijon mustard, and soy sauce enhance the flavor depth without overwhelming; you can substitute Worcestershire sauce for soy sauce if preferred.
- Use dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc for best flavor. Non-alcoholic wine or extra chicken broth can be used as alternatives.
- Grate Parmesan cheese fresh from a block for a better melt and more robust flavor. Cracker Barrel Yellow Cheddar cheese works well here.
- Fusilli pasta holds cheese sauce nicely, but penne, rigatoni, ziti, or cavatappi are also great choices for pasta bakes.
- Avoid boiling the cheese sauce after adding the cheese to prevent it from curdling or becoming grainy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat slowly on medium microwave power or with a double boiler to maintain creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 90 mg
