Description
This Chicken and Broccoli Pasta Bake is a comforting and flavorful casserole dish combining tender chicken, al dente fusilli pasta, fresh broccoli, and a creamy cheese sauce enriched with Parmesan and cheddar. Enhanced with subtle notes from hot sauce, Dijon mustard, and soy sauce, this baked pasta is perfect for a satisfying 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, to taste
- 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 degrees Fahrenheit to prepare for baking the pasta casserole.
- Prepare Sauce: 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. Stir well and set aside.
- Cut & Season Chicken: Cut chicken breasts into 1-inch cubes. Pat dry with a paper towel, then season generously with salt, pepper, and Italian seasoning.
- Sear Chicken: Heat 1-2 tablespoons 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, stirring occasionally. Remove chicken and set aside.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package instructions minus 1 minute. During the last 4 minutes of cooking, add broccoli florets to the boiling water alongside the pasta. Drain both once cooked and set aside.
- Deglaze Skillet: Using the same skillet where chicken was cooked, add white wine over medium heat. Use a silicone spatula to scrape the bottom and sides of the skillet to incorporate browned bits for flavor. Simmer until the wine reduces by half, about 3 to 4 minutes.
- Make Roux: Add butter and minced garlic to the skillet and cook for 1 minute. Stir in flour continuously and cook for 2 minutes to form a roux.
- Incorporate Sauce: Gradually add the prepared sauce mixture in small splashes, stirring constantly until thickened. Bring to a boil, then reduce to a simmer.
- Add Cheese: Gradually add the grated Parmesan and half of the cheddar cheese into the sauce, stirring constantly until melted and smooth. Avoid boiling to prevent separation.
- Combine Pasta, Broccoli & Chicken: Stir cooked pasta, broccoli, and the seared chicken along with any juices back into the cheese sauce until thoroughly combined.
- Transfer to Baking Dish: Remove from heat and transfer the mixture to a lightly greased 9 x 13-inch casserole dish if your pot is not oven safe.
- Top & Bake: Sprinkle the remaining cheddar cheese evenly on top. Cover the dish and bake in the preheated oven for 15 minutes.
- Add Fried Onions & Finish Baking: Remove the cover and sprinkle the crispy fried onions over the top. Bake uncovered for an additional 8 to 10 minutes until onions are golden and crispy. Serve warm.
Notes
- Use Franks' hot sauce, Worcestershire sauce can substitute for soy sauce if desired.
- Recommended dry white wines include Chardonnay, Pinot Grigio, or Sauvignon Blanc; non-alcoholic white wine or additional chicken broth can be used as alternatives.
- For best flavor and meltability, grate Parmesan from a block. Cracker Barrel Yellow Cheddar works well for cheddar.
- Fusilli pasta clings well to cheese sauce; alternatives include penne, rigatoni, ziti, or cavatappi.
- Do not boil cheese sauce after adding cheese to prevent grainy texture or separation.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months.
- Reheat gradually on medium power or melt setting in microwave or use a double boiler to avoid cheese separating.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
